Chicken, Apple, and Smoked Gouda Salad


  • 2 Gala apples, thinly sliced (about 1 lb.)
  • 2 tablespoons fresh lemon juice
  • 1 (6-oz.) package baby spinach
  • 1 (6-oz.) package spring greens mix
  • 3 cups chopped, cooked chicken
  • 1/4 of a small red onion, sliced thin
  • 1 1/2 cups (6 oz.) shredded smoked Gouda cheese
  • 1 1/2 cups thinly sliced celery
  • 1 1/2 cups sweetened dried cranberries
  • 1 1/2 cups salted cashews or pecans
  • Honey-Mustard Dressing:
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 1/3 cup cider vinegar
  • 1/4 cup chopped fresh basil
  • 1 teaspoon Dijon mustard
  • 3 tablespoons honey
  • 1/2 teaspoon ground red pepper (optional)
  • 1 teaspoon coarse ground pepper
  • dash coarse sea salt



For Salad:

Toss apple slices with lemon juice.
Layer salad greens, apples, chicken, and next 5 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours.

For Dressing:
Whisk together all dressing ingredients, or use immersion blender, and blend until combined.
Toss salad with 1/4 cup Honey-Mustard Dressing just before serving. Or, layer salads on individual plates and drizzle with dressing.


-One small Rotisserie chicken may be subbed for the 3 cups cooked chicken.
-I prefer to plate the salad individually, and dress each salad.
-The original dressing recipe calls for 1 cup of mayo. Waaay too much mayo for my taste. I cut the mayo and added some olive oil and vinegar. Still a creamy dressing, just not as rich.
-Sheri used pears instead of apples. Perfect for pear season

Recipe From