Caramel Apple Chicken Salad (Printable Version)

Tender chicken and crisp apples tossed with mixed greens and a sweet caramel-pecan dressing for an easy autumn favorite.

# What You Need:

→ Salad Base

01 - 6 cups mixed salad greens such as arugula, baby spinach, and romaine
02 - 2 medium apples such as Honeycrisp or Fuji, thinly sliced
03 - 2 cooked chicken breasts, sliced approximately 2 cups
04 - 1/3 cup crumbled feta or goat cheese
05 - 1/3 cup dried cranberries
06 - 1/2 small red onion, thinly sliced
07 - 1/2 cup candied pecans or toasted pecans

→ Caramel-Pecan Dressing

08 - 2 tablespoons unsalted butter
09 - 1/4 cup brown sugar
10 - 2 tablespoons pure maple syrup
11 - 2 tablespoons apple cider vinegar
12 - 1 tablespoon Dijon mustard
13 - 1/4 teaspoon sea salt
14 - 1/3 cup extra-virgin olive oil
15 - 1/4 cup finely chopped pecans

# Steps:

01 - In a small saucepan over medium heat, melt the butter. Add brown sugar and cook while stirring until dissolved and bubbly, approximately 2 minutes.
02 - Stir in maple syrup, apple cider vinegar, Dijon mustard, and sea salt. Remove from heat and allow to cool for 2 minutes.
03 - Whisk in extra-virgin olive oil until the mixture is emulsified. Stir in chopped pecans and set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates. Top with sliced apples, chicken, cheese, cranberries, red onion, and candied pecans.
05 - Drizzle the caramel-pecan dressing over the salad immediately before serving. Toss gently to combine all components evenly.

# Expert Advice:

01 -
  • It turns salad into something people actually get excited about, with that unexpected sweet-savory combo that keeps you coming back for more.
  • The whole thing comes together in half an hour, yet it feels fancy enough for company or a special weeknight treat.
  • You get that cozy autumn vibe without turning on the oven or spending hours in the kitchen.
  • Leftovers hold up beautifully if you keep the dressing separate, making it perfect for meal prep.
02 -
  • Let the dressing cool completely before adding it to the salad, or it will wilt your greens into sad, soggy piles within seconds.
  • Always dress this salad right before serving, the acidity in the dressing will break down the apples and greens if it sits too long.
  • If your dressing seems too thick after cooling, whisk in a teaspoon of warm water at a time until it reaches a pourable consistency.
03 -
  • Toast your own pecans in a dry skillet over medium heat for three to four minutes, shaking frequently, the fresh nutty aroma makes a noticeable difference.
  • Use a mandoline to slice the apples and red onion paper-thin, it makes the salad look more polished and ensures every bite is balanced.
  • Double the dressing recipe and keep extra in the fridge, it's incredible on roasted vegetables, grain bowls, or even drizzled over vanilla ice cream for a wild dessert experiment.
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