Description
The amounts for the salad ingredients are loose suggestions. There’s no magic formula to make it come out just right. You’ll want to be a bit more careful about the cider vinaigrette ingredients but let your tastebuds be your guide. I know you’ll end up in the right place.
Ingredients
Scale
- 5–6 cups Greens (I used spring mix)
- 1–2 cups cooked chicken, diced or shredded
- 1–2 stalks celery, sliced
- 1 apple, cored and diced – I prefer a combo of Honeycrisp and Granny Smith
- 1/2 cup purple grapes, halved
- 1/2 cup blackberries, halved if large
- 1/2 cup dried apples/apple chips, more to taste
- 1/2 cup chopped almonds, toasted if desired
For the Cider Vinaigrette:
- 1/2 cup apple cider
- 2–3 Tbsp avocado or olive oil
- 1 Tbsp apple cider vinegar
- 1/4 tsp cinnamon
- salt and pepper, to taste
Instructions
- Make the cider vinaigrette by tossing together cider, oil, vinegar, cinnamon, and a healthy pinch of salt and pepper. Whisk together until well combined (or you can shake it in a lidded jar). Taste and add additional salt, pepper, cinnamon, or vinegar as desired.
- Toss salad ingredients with just enough vinaigrette to coat. Serve immediately