Chicken Apple Arugula Goat Cheese Salad

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Once, many years ago, my mother decided to plant some arugula in the garden. What she didn’t know at the time is that arugula will reseed itself, and if left untended, will take over any arable surface within range.

My mom is more of a “visionary” when it comes to gardens, which explains why, when I took over the garden beds, they were completely covered with arugula, anything else being choked out years before.

Chicken Apple Arugula Goat Cheese Salad

In the fall, after the first rains, the first baby leaves of arugula start making an appearance. The apples are ripening and the walnuts falling from the trees around the same time, so it just makes sense to pull them all together in a salad!

This is a simple fall salad. The creaminess of the goat cheese pairs beautifully with the peppery arugula, chicken, apples, and walnuts.

Chicken Apple Arugula Goat Cheese Salad Recipe

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • Olive oil
  • 1 large shallot, peeled and sliced
  • 1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
  • Salt
  • 1 tart green apple, thinly sliced and roughly chopped
  • Baby arugula leaves - enough for a salad for four
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/4 cup goat cheese - broken up into little pieces
  • Lemon juice
  • Salt and pepper

Method

1 Heat a tablespoon of olive oil in a stick-free frying pan on medium heat. When the oil is hot, add the shallot slices and lightly sauté them until translucent. Remove shallots from pan and set aside.

2 Heat another tablespoon of olive oil in the pan and when the oil is hot, add the chicken breast pieces. Cook, stirring occasionally, until just cooked through, 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.

3 When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, toasted walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.

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Showing 4 of 11 Comments

  • Janine

    Dried cranberries! Now that I am eating this salad and reading the comments, I think that this sounds like a perfect addition. And I just bought some the other day so I will add them tomorrow when I make this salad for lunch again.
    I had been eyeing this salad on your website for some time. Always on the hunt for a healthly and quick lunch that I can take to work I finally printed the recipe and tried it. I actually also made your spicy zucchini soup and am eating both of these wonderful dishes today. I used Queso Fresco instead of goat cheese knowing that goat cheese is pretty rich in calories. I added some more spices to the chicken to make it a bit more flavorful – paprika and cayenne pepper. The salad is better that I thought it would be – all the incredients come together nicely making this a flavorful, light but filling dish.
    Thanks.

  • Cristina

    This salad is super delicious! My husband and I couldn’t get enough of it! The goat cheese is a very good compliment to it!

  • Terry

    I love this! I eat it at least once a week. I sometimes add dried cranberries too. Great salad…thanks!

  • valerie

    I usually use either baby arugula or a 50/50 mix of arugula and mesclun. Also, red grapes and dried cranberries are good additions to this salad; and a good botttled balsamic viniagrette can substitute for homemade dressing in a pinch.

    I’ve been eating/serving variations on this salad for years, and people always seem to love the combination of flavors. It’s just as good without the chicken — as a side or for a vegetarian meal.

  • Pam

    This is so delicious. My husband and I make it all the time. Thanks!

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