All-Season Salad with Chicken and Apple

Serves 4-6

This crisp and refreshing salad that utilizes the spiralizer is exploding with flavors and packed with vitamins and minerals. Don’t have a spiralizer? This dish can be made by julienning instead or by using a vegetable peeler.


  • 4 boneless, skinless chicken breasts, lightly pounded
  • 2 cups shredded cabbage*
  • 2 Granny Smith or Red Delicious apples, spiralized or julienned
  • 1 large carrot, spiralized or julienned*
  • ¼ cup minced red onion
  • Drizzle of olive oil
  • Fresh basil, to taste
  • 1 cup fresh berries (strawberries and blueberries work well)
  • ¼ cup pecans, toasted and chopped
  • 1 block raw cheddar cheese, optional
  • *You can replace these veggies with broccoli slaw.
  • ¼ cup lemon juice
  • 1 teaspoon Italian herbs or herbes de Provence
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • ¼ cup olive oil
  • ¼ cup lemon juice or apple cider vinegar
  • 1 tablespoon honey
  • 1-2 tablespoons finely chopped fresh thyme
  • 1 tablespoon mayonnaise


Mix marinade and pour over chicken breasts in a covered dish.

Let sit for 15 to 30 minutes as you prepare salad.

Make dressing by combining ingredients in a sealed jar and shake vigorously.

In a large salad bowl, layer cabbage, apples, carrot and onion.

Drizzle with dressing and toss to combine. (The dressing will help the apples keep their color.)

Warm a skillet over medium-high heat and drizzle with olive oil.

Cook chicken breasts for 4 minutes per side, or until they reach an internal temperature of 165° F.

Let chicken rest for 5 minutes before slicing and layering atop salad.

Thinly slice basil and sprinkle over chicken.

Top with berries and pecans and thinly sliced cheese over top as desired.

Nutrition Analysis: 440 cal, 29 g fat, 100 mg chol, 710 mg sodium, 18 g carbs, 4 g fiber, 12 g sugar, 29 g protein

Recipe and photo by Angela Sackett, a photographer at Legacy Seven Studios and writer at and, where she shares recipes and hospitality tips.