Apple, White Cheddar, and Chicken Salad with Honey Mustard Vinaigrette


Tonight I will not be sleeping. I will try, but anxiety is sure to win, again.

There are 2 reasons I won't be sleeping.

Reason 1: My 8 month old son, for the first time since birth, will be sleeping away from home tonight...and for the next consecutive 5 nights. First time without Mommy and Daddy. He'll be fine and loved, of course, but my inner protective Momma will be thinking and worrying about him the entire time. I'll miss not consoling him, nursing him, rocking him, and kissing him. Must stop thinking about it. Tears. Oye.

Reason 2: Dan and I have to get up by 3:30AM for a 6AM flight to California. Between excitement for a vacation and fear of not getting there because we slept through our alarms - my conscious will inevitably keep me awake and staring at at the ceiling. Happens. Every. Time. And forget about me sleeping on a plane. Neck kinks? Nothankyou.

Sooooo enjoy your rest tonight everyone, and sleep a few extra minutes for me. ;)

And then wake up on Monday refreshed and purchase all the ingredients for this delicious and healthy salad for dinner.

White cheddar and crisp apple make the perfect marriage. Add some tender chicken breast for protein and toasted walnuts for a bit of crunch, and you have yourself a complete meal.

Oh but wait, then there's the dressing...


Honey. Mustard. Vinaigrette. It really completes the package, and I bet you already have the ingredients on hand! Making dressings at home is simple, and you're avoiding a bunch of processed rubbish.

I just said rubbish. That's weird.


I really, really, really enjoyed this salad, and Dan did too. It left my tastebuds happy, my belly satisfied, and my body energized! Win.

Apple, White Cheddar and Chicken Salad with Honey Mustard Vinaigrette

Recipe Type




Laurenda Marie

Prep time:

15 mins

Total time:

15 mins




  • For the Salad
  • 4 cups spinach or mixed greens
  • 8 oz cooked chicken breast, diced (prepped ahead of time)
  • 1 Fuji apple, sliced or diced
  • 1/2 cup walnuts, toasted and chopped
  • 3/4 cup white cheddar cheese, shredded
  • For the Dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp stone ground or grainy mustard
  • 1 tbsp pure honey
  • 1 tbsp fresh lemon juice
  • 1/4 tsp granulated garlic
  • salt to taste


  1. Whisk together dressing ingredients in a small bowl and set aside
  2. Assemble salad, drizzle with dressing, and toss to evenly coat
  3. Dig in!


And a brief FYI, I will be taking a week hiatus from the blog to completely commit to the Santa Barbara sun.


And now I must snuggle my son until my arms fall off, and then finish packing.