Caramel Apple Chicken Salad (Printable View)

Tender chicken, crisp apples, and mixed greens tossed with a luxurious caramel-pecan dressing. Autumn flavors in one delicious bowl.

# What You 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 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 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 finely chopped pecans and set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates. Layer with sliced apples, sliced chicken, crumbled cheese, dried cranberries, red onion slices, and candied pecans.
05 - Drizzle caramel-pecan dressing over the salad immediately before serving. Gently toss to combine all components.

# Expert Tips:

01 -
  • It transforms everyday ingredients into something that feels special enough for guests but easy enough for a weeknight.
  • The warm caramel dressing wilts the greens just slightly, creating a contrast with the crisp apples that makes every bite interesting.
  • You can prep the components ahead and toss everything together in under five minutes when hunger strikes.
02 -
  • The dressing needs those two minutes to cool before you add the oil, or it will separate and turn greasy instead of creamy.
  • Dress the salad right before serving, not earlier, because the warm dressing will wilt the greens if it sits too long.
  • If your brown sugar seizes into a hard lump, lower the heat and keep stirring until it melts again, patience wins here.
03 -
  • Use a small whisk instead of a spoon when emulsifying the dressing, it brings everything together faster and smoother.
  • Toast your own pecans in a dry skillet for three minutes instead of buying pre-toasted, the fresh nutty aroma makes a noticeable difference.
  • If the dressing tastes too sweet, add another splash of apple cider vinegar, balance is everything here.
Return