Caramel Apple Chicken Salad (Print version)

Autumn-inspired salad featuring tender chicken, crisp apples, mixed greens, and caramel-pecan dressing that brings sweet and savory together.

# What you'll need:

→ For the Salad

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

→ For the 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 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 let cool for 2 minutes.
03 - Whisk in extra-virgin olive oil until 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. Top with sliced apples, chicken, crumbled cheese, dried cranberries, red onion slices, and candied pecans in an aesthetically pleasing arrangement.
05 - Drizzle the caramel-pecan dressing over the salad just before serving. Toss gently to combine and ensure even distribution of dressing.

# Expert Tips:

01 -
  • It satisfies that craving for something sweet and savory at the same time without feeling like dessert.
  • The caramel dressing cools to a silky, pourable consistency that coats everything evenly and never gets sticky.
  • You can have it on the table in thirty minutes, which makes it perfect for nights when you want something impressive but dont have hours to spend.
  • Leftovers hold up surprisingly well because the apples stay crisp and the dressing mellows into something even richer overnight.
02 -
  • Let the dressing cool to room temperature before you pour it over the greens, or the heat will wilt everything and turn your salad limp.
  • Slice the apples right before assembling so they stay bright and crisp, or toss them with a tiny squeeze of lemon juice if you need to prep ahead.
  • Dont overdress the salad, you want just enough to coat everything lightly, and you can always serve extra dressing on the side.
03 -
  • Whisk the dressing one more time right before drizzling it over the salad, because the pecans tend to settle at the bottom and you want them evenly distributed.
  • If the dressing thickens too much in the fridge, whisk in a teaspoon of warm water or apple cider to loosen it back up without diluting the flavor.
  • Use a mandoline to slice the apples and red onion paper-thin, it makes the salad look more elegant and helps everything mix together seamlessly.
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