Caramel Apple Chicken Salad (Printable)

Autumn-inspired salad with tender chicken, crisp apples, and creamy caramel-pecan dressing. Ready in 30 minutes.

# What You'll Need:

→ Salad Components

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

# How-To Steps:

01 - In a small saucepan over medium heat, melt butter. Add brown sugar and cook, stirring constantly, 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 fully 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 as the foundation.
05 - Top greens with sliced apples, chicken, cheese, cranberries, red onion, and pecans in an organized arrangement.
06 - Drizzle caramel-pecan dressing over salad immediately before serving. Toss gently to combine all components.

# Expert Advice:

01 -
  • It satisfies both your salad craving and your dessert tooth in one beautiful bowl.
  • The dressing comes together in under five minutes and tastes like something from a fancy bistro.
  • Every bite has a different texture, from crunchy pecans to creamy cheese to juicy apple slices.
  • It turns simple rotisserie chicken into something dinner party worthy.
02 -
  • Let the dressing cool before whisking in the olive oil, or it will break and turn greasy instead of creamy.
  • Dress the salad right before serving, not ahead, or the greens will wilt and lose their crunch.
  • Taste the dressing before pouring it on and adjust the vinegar or salt if it feels too sweet or flat.
03 -
  • Toast your own pecans in a dry skillet for two minutes to bring out their flavor and make them taste fresher than store-bought candied ones.
  • Use a mandoline to slice the apples paper-thin so they're easier to eat and look more elegant on the plate.
  • If the dressing thickens too much in the fridge, warm it gently in the microwave for ten seconds and whisk it smooth again before drizzling.
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