Caramel Apple Chicken Salad (Print Version)

Tender chicken, crisp apples, and mixed greens tossed with 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, and 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

# How to Make It:

01 - In a small saucepan over medium heat, melt the 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.
05 - Top greens with sliced apples, sliced chicken, crumbled cheese, dried cranberries, red onion slices, and candied pecans.
06 - Drizzle caramel-pecan dressing over the assembled salad just before serving. Toss gently to combine all components.

# Additional Tips::

01 -
  • The warm caramel dressing over cold, crunchy greens creates a contrast that wakes up your whole mouth.
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • Leftovers actually taste better the next day once the flavors marry in the fridge.
  • You can swap nearly every ingredient based on what you have and it still works beautifully.
02 -
  • Do not add the dressing until right before serving or the greens will wilt into a sad, soggy pile within minutes.
  • Let the caramel base cool before adding the olive oil or it will break and turn greasy instead of creamy.
  • Slice the apples at the last possible moment and toss them with a squeeze of lemon juice if you need to buy yourself time before assembling.
03 -
  • Warm dressing on cold greens is the secret to making this salad unforgettable, so don't skip that contrast.
  • Taste the dressing before you add it to the salad, it should be sweet, tangy, and just a little salty all at once.
  • Use a Y-shaped peeler to shave the apples into paper-thin slices that curl and catch the dressing like little edible spoons.
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