Caramel Apple Chicken Salad (Printer-friendly)

Tender chicken, crisp apples, and mixed greens tossed with a luscious caramel-pecan dressing. Sweet, savory, and perfectly balanced.

# 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 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

# 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 chopped pecans and set aside to cool to room temperature.
04 - Distribute mixed greens evenly across a large serving platter or individual plates. Layer sliced apples, chicken, cheese, cranberries, red onion, and candied pecans over greens.
05 - Drizzle caramel-pecan dressing over salad immediately before serving. Toss gently to combine all components.

# Expert Advice:

01 -
  • It turns leftover chicken into something that feels special enough for guests without any fuss.
  • The caramel dressing tastes indulgent but comes together in under five minutes on the stove.
  • Every bite gives you something different: sweet, salty, creamy, and crunchy all at once.
  • It works as a light dinner or a impressive side dish that actually fills people up.
02 -
  • Let the dressing cool to room temperature before pouring it on, hot dressing wilts the greens instantly and turns them slimy.
  • Dress the salad right before serving or the apples will brown and the greens will go soggy, I learned this the hard way at a picnic.
  • If the dressing thickens too much as it cools, whisk in a teaspoon of warm water to loosen it back up.
03 -
  • Toast the pecans in a dry skillet for two minutes before adding them to the salad, it brings out their flavor and makes them taste fresher.
  • Use a mandoline to slice the apples and red onion paper-thin, it makes the salad look more elegant and easier to eat.
  • If you're serving this to guests, drizzle half the dressing on the salad and pass the rest at the table so everyone can add more if they want.
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