Chicken and Granny Smith Apple Salad

Staff Writer
Chicken and Granny Smith Apple Salad
Chicken and Granny Smith Apple Salad
Yasmin Fahr

What makes a good salad? When discussing this with my sister the other night, we decided that one aspect of a great salad was the consistency of the size and shape of the ingredients. For instance, if we were going to cube the apples, then we should also cube the chunks of chicken and cheese as well as dice the onion. The beauty of a salad like this (similar to the benefits of a chopped salad) is that you can get some of everything in each bite. 

While I made this with mixed greens, I think it would also go fantastically over crisp Romaine lettuce chopped into small pieces. 

Click here to see the 8 Ways to Use Apples Other Than Pie story. 

Deliver Ingredients


  • A little less than a ½ pound of Piave Vecchio*, cubed, plus more for grating
  • ½ red onion, diced
  • One 13 ½-ounce can artichoke hearts, cubed
  • 1 Granny Smith apple, cored and cubed
  • One 5-ounce box mixed greens
  • ½ cup leftover chicken, cubed
  • Juice of 1 lemon
  • 1 clove garlic, minced or grated with a Microplane
  • 2 ½ tablespoons olive oil
  • Salt and fresh black pepper, to taste


Combine the first 6 ingredients in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Then grate a little bit of the cheese into the bowl and combine. Pour the dressing over the salad and toss. Season to taste and serve. 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.