Blue Cheese Chicken Potato and Apple Salad

This blue cheese chicken potato and apple salad is a delicious fall meal with crisp apples, potatoes and creamy blue cheese dressing.

Who here is guilty of ignoring salads as the weather gets cooler?

(raises hand high)

Blue cheese chicken potato and apple salad

It’s true though, right? Fall’s cooler temps come along and your body instantly craves comfort food.

Blue cheese chicken salad with potatoes and apples

That’s exactly what I thought of when making this salad. It’s September. To me, September comfort equals apples and potatoes. I’m not really ready for squash yet (you pumpkin, butternut, acorn, kabocha freaks need to chill until next month) but crispy red potatoes sound perfect right about now.

Blue cheese chicken salad with crispy potatoes and apples

The raisins, pepitas and rotisserie chicken bring a deliciously sweet, crunchy and salty profile to each bite. Then there’s the dressing… the Kraft blue cheese dressing just makes this salad. It’s creamy and the perfect tangy addition to balance out all the other flavors.

Chopped spinach blue cheese chicken potato and apple salad

Dear salads, I promise not to ignore you for the next six months.

Serves 2     adjust servings

Blue cheese chicken potato and apple salad

Preparation 5 min Prep Time
Cook Time 15 min Cook Time
Total Time 20 mins Total Time

This blue cheese chicken potato and apple salad is a delicious fall meal with crisp apples, potatoes and creamy blue cheese dressing.


  • 4 cups chopped baby spinach
  • 2 cups chopped red potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped rosemary
  • 1 apple, chopped
  • 2 tablespoons golden raisins
  • 2 tablespoons pepitas (raw pumpkin seeds)
  • 1 rotisserie chicken breast, sliced
  • 2 tablespoons Kraft blue cheese dressing
  • salt and pepper


  1. Place olive oil in a large skillet and heat over medium-high on stove top.
  2. Once hot, add potatoes, rosemary, salt and pepper.
  3. Let cook for about 7-10 minutes until golden brown and crispy on one side, flip and cook on the other side to achieve the same crispiness.
  4. Meanwhile, combine the apples, raisins and pepitas in a small bowl and arrange the chopped spinach in a serving bowl.
  5. Place the apple mixture, sliced chicken breast and potatoes on top of the spinach.
  6. Drizzle the blue cheese dressing on top and serve.


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This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.


  1. Taylor @ Food Faith Fitness

    I am definitely guilty of ignoring salads. Which is weird because they are totally a favorite thing! But this salad with all its crunchy, creamy goodness? I am allll over it.

    I’m also over kabocha squash 100% of the year. Sorry. Pinned!

  2. Tina Muir

    Oooooh this sounds wonderful!!! Who is guilty? not me :D I am making a salad tonight…..and other than chicken, I have all the ingredients for this, maybe I should give it a go instead of my throw together random salad. I have to make the most of m veggies before I have to cut them out as Chicago comes close and I need to carb up. Thanks for the recipe, if I don’t make tonight, I am pinning for later! YUM!


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