Caramel Apple Chicken Salad (Printable)

Tender chicken with crisp apples, mixed greens, and a sweet caramel-pecan dressing. A delicious autumn-inspired main dish.

# 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

# Directions:

01 - In a small saucepan over medium heat, melt 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 fully emulsified. Fold in finely chopped pecans. Set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates. Layer with sliced apples, sliced chicken, cheese, cranberries, red onion slices, and candied pecans.
05 - Drizzle caramel-pecan dressing over salad immediately before serving. Gently toss all components to combine.

# Expert Advice:

01 -
  • The warm caramel dressing wilts the greens just enough to marry all the flavors without making anything soggy.
  • It uses rotisserie chicken or leftover grilled chicken, so theres almost no active cooking involved.
  • The balance of sweet apples, tangy cheese, and crunchy pecans makes every bite feel like a little celebration.
  • Its naturally gluten-free and easy to adapt for different dietary needs without losing any of the magic.
02 -
  • Let the caramel mixture cool for at least two minutes before adding the olive oil, or it will separate and turn greasy instead of emulsifying.
  • Dress the salad right before serving, because the warm dressing will wilt the greens if it sits too long.
  • If your brown sugar is clumpy, press it through a sieve before adding it to the pan so it melts evenly.
  • Taste the dressing before pouring it on and adjust the vinegar or salt to your liking, everyones palate is different.
03 -
  • Use a microplane to add a tiny bit of lemon zest to the dressing for a bright, unexpected lift that cuts through the caramel.
  • If you want the salad to feel more substantial, add a handful of cooked quinoa or wild rice to the greens before topping.
  • Toast your own pecans in a dry skillet over medium heat for three minutes, shaking often, to bring out their buttery flavor without any added sugar.
  • For a prettier presentation, fan the apple slices in a row across the center of the platter before scattering the other toppings around them.
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