Caramel Apple Chicken Salad (Print)

Autumn-inspired salad combining tender chicken, crisp apples, and mixed greens with a sweet caramel-pecan dressing.

# Components:

→ 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, 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 finely chopped pecans. 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 aesthetically pleasing arrangement.
06 - Drizzle caramel-pecan dressing over the salad immediately before serving. Toss gently to combine all elements evenly.

# Expert Advice:

01 -
  • It tricks you into eating salad by making it taste like a caramel apple you'd get at a fair.
  • The dressing comes together in under five minutes and uses pantry staples you probably already have.
  • It's filling enough to be dinner but light enough that you won't regret it an hour later.
  • Every bite has texture, crunch, sweetness, and just enough tang to keep it interesting.
02 -
  • Don't skip the cooling step after making the dressing or the oil will separate and you'll end up with a greasy mess.
  • If you dress the salad too early, the greens will wilt and the apples will turn brown, so always wait until the last possible moment.
  • Taste the dressing before you pour it, because brown sugar sweetness can vary and you might need an extra splash of vinegar to balance it out.
03 -
  • Toast your own pecans in a dry skillet for three minutes to bring out their natural oils and deepen the flavor.
  • If the dressing feels too sweet, add an extra teaspoon of Dijon or a splash more vinegar to cut through the sugar.
  • Use a mandoline to slice the apples and onions paper-thin for a more elegant presentation and easier eating.
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