Welcome to my lunchtime favorite: the Fuji apple chicken salad — made at home.
I promise this might be the last fall salad for now. I do share a lot of apple-forward salads — they’re simply one of the best things to add to greens — but this recipe is worth the repeat. It’s crisp, bright and deeply satisfying.
For a while we started picking up Panera for lunch during busy days. My kids loved different items, but I cycled through several of their salads and really enjoyed many of them. I’ve recreated a few favorites at home over time and this Fuji apple chicken salad has always been a standout.
Even in a kitchen that’s cooking constantly, takeout salads are a convenient and refreshing midday option when a recipe isn’t ready to plate. They’re typically lighter than other lunch choices and let me keep working without a heavy food coma — unlike a giant bread bowl of broccoli cheddar soup.
The Fuji apple chicken salad balances textures and flavors: crunchy apple chips, tangy pickled onions, buttery toasted pecans, creamy gorgonzola and a bright vinaigrette. I’ve recreated it closely at home with a few personal touches.
Fuji apple chicken salad perfection:
I like to make my own apple chips. They won’t be as snap-crisp as store-bought versions, but they’re still delicious and add a lovely texture to the salad. If you prefer, you can substitute store-bought apple chips or use thinly sliced fresh Fuji apples instead.
For the protein, I either broil or grill chicken thighs or breasts. Cooked chicken is optional if you want to use rotisserie or leftover grilled chicken for convenience — perfect for meal prep or busy weeks.
I prefer pickled onions to raw red onion here; the pickled version adds a bright, tart, briny pop that lifts the salad. They keep well in the fridge, so I often make a batch ahead to add to salads, sandwiches and bowls throughout the week.
Instead of white balsamic, I made a creamy champagne vinaigrette. It’s modeled after a creamy balsamic dressing I’ve used before and it’s rich, tangy and silky — a great match for the sweet apples and salty gorgonzola. If you prefer a simpler dressing, a straightforward vinaigrette works well too.
See that texture? Crunchy, crisp, refreshing and hearty — everything a great salad should be.
Fuji Apple Chicken Salad
Yield:
4
people
30 minutes
2 hrs
2 hrs 30 mins
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Ingredients
Fuji Apple Chicken Salad
- 2 Fuji apples, thinly sliced (or 1 to 2 cups apple chips)
- 1/2 cup pecans
- 1 tablespoon brown sugar
- Pickled onions, for serving
- 1 cup cubed or shredded chicken breast
- 8 cups spring greens
- 1/2 cup sliced grape tomatoes
- 1/3 cup crumbled gorgonzola cheese
- Salt and pepper to taste
Creamy Champagne Vinaigrette
- 1/4 cup champagne vinegar
- 1 garlic clove, minced
- 1 tablespoon heavy cream
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Pinch of salt and pepper
- 1/2 cup extra virgin olive oil
Instructions
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To make the apple chips: preheat the oven to 225°F. Thinly slice the Fuji apples and arrange in a single layer on a baking sheet. Bake for 1 hour, flip the slices, then bake for another hour. Cool and store at room temperature in an airtight container.
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To toast the pecans: heat the pecans in a nonstick pan over medium heat. Add the brown sugar and stir constantly until the sugar melts and the pecans are toasted, about 2–3 minutes. Transfer to parchment to cool, then leave whole or chop.
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To assemble the salad: toss the greens with a big pinch of salt and pepper. Top with chicken, apple chips or slices, toasted pecans, pickled onions, gorgonzola, tomatoes and dressing. Toss to combine and serve.
Creamy Champagne Vinaigrette
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Whisk together the champagne vinegar, garlic, heavy cream, Dijon mustard, honey and a pinch of salt and pepper. Slowly stream in the olive oil while whisking until emulsified. Store in the fridge and shake or whisk before serving.
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This is heavenly.