How to Make Spicy Chicken Salad with Apple & Celery – Quick & Delicious
Recipe of the Month
Spicy Chicken Salad with Apple, Celery and Pickled Veggies
From Cannelle et Vanille by Aran Goyoaga
At the end of each month, I’ll be sharing a recipe, something nourishing, flavorful, and made with love. These recipes come from the repertoire of my dear friend and long-time collaborator, Sam Switzer. Sam has been the heart and soul of our retreat kitchens for over a decade, cooking with care and intention for the beautiful community of people who gather together.
While these recipes might not be poems or quotes, they carry their own kind of wisdom. They’ve been passed around the table, cooked many times, and enjoyed by many like-minded souls over the years. Each one is a celebration of connection, healthy, hearty, and filled with the kind of goodness that supports your body and uplifts your spirit.
This month’s recipe is a vibrant, spicy chicken salad layered with crisp apples, crunchy celery, roasted cashews, and a tangle of fresh herbs. It’s the perfect balance of zesty and comforting, and just the thing to nourish you as we move into a new month.
Spicy Chicken Salad with Apple, Celery and Pickled Veggies
Ingredients
12 ounces roasted chicken (can be leftover), shredded into bite-size pieces
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons chili paste or spicy harissa
2 medium Granny Smith apples, quartered and thinly sliced crosswise
3 stalks celery, thinly sliced
1 tablespoon red wine vinegar
½ teaspoon flaky sea salt
½ teaspoon freshly ground black pepper
½ cup roasted cashews, coarsely chopped
¼ cup pickles (recipe calls for lightly sweet homemade pickled fennel and red onion)
¼ cup Italian parsley leaves, tough stems removed and leaves torn
¼ cup mint leaves, tough stems removed and leaves torn
¼ cup tarragon leaves, tough stems removed and leaves torn
Instructions
Combine the chicken, olive oil, and chili paste in a bowl and toss until all the chicken is coated. Heat a medium sauté pan over medium-high heat, add the chicken, and cook until the edges are crispy on all sides, about 5 minutes. Chili paste often has sugar in it, making it tend to burn, so watch the heat. Transfer the chicken to a serving bowl, and let it cool for a couple of minutes.
Add the apples, celery, vinegar, salt, and pepper to the bowl and toss to combine. Top the salad with cashews, pickled vegetables, parsley, mint, and tarragon, then drizzle the top with more olive oil. Serve immediately.
It’s a dish that’s bold and grounding, vibrant and nourishing, perfect for sharing with someone you love, or enjoying on your own as a little act of self-kindness.
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