Chicken Apple Arugula Goat Cheese Salad

Chicken salad with arugula, goat cheese, and apple slices.

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


  • 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


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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  • 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.

  • 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!

  • simon

    Ah yes – I remember now – Charlie used blue cheese (mild) in his and there were mixed leaves – not just Roquette (Rocket, Arugula)

  • Elise

    Hi SleepyPie – I love your site! Thanks for dropping by.

    Hi Simon – Uh, no actually, I made it up. We grow arugula, granny smith apples and walnuts on our property. I’m always looking for ways to use them up.

  • simon

    Charlie Trotter recipe?

  • sleepypie

    I have realized rather recently, how much I love arugula. I have been wanting to look up some recipes, but also been wondering about the possibility of it being too much if not paired appropriately with other ingredients.
    :-) thanks!
    _loved reading the pom story. I dream of having a fruit tree in my yard one day.

  • Elise

    Hi Amy,
    I don’t know why the walnuts and cheese have that effect – I’m thinking it must be the richness. But for whatever reason, it really works. The tart apple offers a good complementary flavor as well.

  • Amy

    That looks really delicious! I’m not sure how the cheese or the walnuts mellow the arugula–is it the richness of those ingredients? Regardless, it sounds like a great combination.