Caramel Apple Chicken Salad (Printable Version)

Autumn-inspired salad with tender chicken, crisp apples, mixed greens, and caramel-pecan dressing bringing sweet and savory together.

# What You'll Need:

→ Salad Base

01 - 6 cups mixed salad greens (arugula, baby spinach, romaine)
02 - 2 medium apples (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 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

# Directions:

01 - In a small saucepan over medium heat, melt butter. Add brown sugar and cook, 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 cool for 2 minutes.
03 - Whisk in extra-virgin olive oil until fully emulsified. Fold in finely chopped pecans and set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates. Layer sliced apples, chicken, cheese, cranberries, red onion, and candied pecans on top.
05 - Drizzle caramel-pecan dressing over the salad immediately before service. Toss gently to combine and distribute dressing evenly.

# Expert Advice:

01 -
  • It bridges that tricky gap between light and satisfying, giving you crunch, protein, and a hint of indulgence all at once.
  • The dressing tastes complex but comes together in one small pan in under five minutes.
  • It's flexible enough to handle whatever apples or greens you have on hand without losing its charm.
02 -
  • Let the dressing cool to room temperature before adding it to the salad or the greens will wilt instantly and lose their snap.
  • Slice the apples right before assembling so they don't brown and dull the vibrant look of the finished dish.
  • If your dressing seems too thick after cooling, whisk in a teaspoon of warm water to loosen it back up.
03 -
  • Toast raw pecans in a dry skillet for three minutes to intensify their flavor if you don't have candied ones on hand.
  • Toss the greens with just a bit of dressing first, then add the toppings and drizzle more over the top so every layer gets coated evenly.
  • Use a mandoline to slice the apples and onions paper-thin for a more elegant presentation and easier eating.
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