Caramel Apple Chicken Salad (Printable Version)

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

# What You Need:

→ Salad Base

01 - 6 cups mixed salad greens such as arugula, baby spinach, and romaine
02 - 2 medium apples such as 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:

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 emulsified. Stir in chopped pecans. Set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates. Top with sliced apples, chicken, cheese, cranberries, red onion, and candied pecans in an organized pattern.
05 - Drizzle the caramel-pecan dressing over the salad just before serving. Toss gently to combine all components evenly.

# Expert Tips:

01 -
  • It turns everyday ingredients into something that tastes like you planned it for weeks.
  • The caramel dressing clings to every leaf without drowning the crunch.
  • You can throw it together on a weeknight and still feel like you're treating yourself.
  • Leftovers actually taste better the next day once the flavors meld.
02 -
  • Let the dressing cool completely before pouring it on, hot dressing wilts greens instantly and turns your salad sad.
  • Slice the apples right before assembling or toss them in a tiny bit of lemon juice to keep them from browning.
  • If your dressing thickens too much as it cools, whisk in a teaspoon of warm water to loosen it back up.
03 -
  • Toast your own pecans in a dry skillet for three minutes, it makes them taste richer and brings out their natural oils.
  • Use a vegetable peeler to shave thin ribbons of red onion instead of slicing, they'll be milder and prettier.
  • If you're serving this to guests, dress half the salad and leave the rest undressed so latecomers get crisp greens too.
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