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Chicken, Apple, and Blue Cheese Salad with Pancetta in white serving dish sits on wooden board. Dried cranberries, gold fork, Granny Smith apple, small bowl of chopped pecans, and small bottle of Dijon mustard dressing also in partial view.
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Chicken, Apple, and Blue Cheese Salad with Pancetta

This Chicken, Apple, and Blue Cheese Salad with Pancetta is crisp and refreshing with a delicious medley of fall inspired flavors. It's made on a bed of lettuce greens with rotisserie chicken, Granny Smith apples, dried cranberries, red onion, pecans, creamy blue cheese, and a Dijon mustard dressing.
Course Main Course, Salad
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Jessica

Equipment

  • 1 large skillet

Ingredients

For the salad:

  • 1 cup diced pancetta
  • 4 cups lettuce like green leaf or Romaine
  • 1 cup rotisserie chicken shredded or chopped
  • 1 medium Granny Smith apple cored and thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup red onion thinly sliced
  • 2 tbsps. chopped pecans
  • 2 tbsps. crumbled blue cheese

For the dressing:

  • 2 tbsps. Dijon mustard
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. maple syrup
  • 2 tbsps. olive oil
  • Salt and pepper to taste

Instructions

  • Place pancetta in a skillet and heat over medium-high heat. Cook 5 minutes, or until crispy. Remove from skillet and set aside on a paper towel to drain.
  • Add lettuce to a large salad bowl along with chicken, apples, cranberries, onion, pecans, and blue cheese.
  • In a small bowl, whisk together Dijon mustard, apple cider vinegar, maple syrup, olive oil, and salt and pepper.
  • Drizzle dressing over salad. Toss to combine and serve.