Caramel Apple Chicken Salad (Printable Version)

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

# What You'll Need:

→ Salad Components

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 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. 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 as the base layer.
05 - Top the greens with sliced apples, sliced chicken, crumbled cheese, dried cranberries, red onion, and candied pecans in an aesthetically pleasing arrangement.
06 - Drizzle the cooled caramel-pecan dressing over the salad immediately before serving. Toss gently to combine all components.

# Expert Advice:

01 -
  • The warm caramel dressing melts into cool greens in a way that feels like a cozy sweater tastes.
  • It uses up leftover chicken and transforms it into something that feels special enough for company.
  • Every bite has crunch, sweetness, tang, and richness all at once.
  • You can have everything prepped and dinner on the table in half an hour with minimal cleanup.
02 -
  • If you add the dressing too early the greens will wilt into a soggy mess, so wait until the very last minute before tossing.
  • Let the dressing cool to room temperature before drizzling or it will cause the cheese to melt and the apples to turn mushy.
  • Slice the apples thin but not paper-thin, you want them to hold up under the weight of the dressing and still give you crunch.
03 -
  • Toast your own pecans in a dry skillet over medium heat for 3 minutes, they will taste fresher and nuttier than anything from a bag.
  • If the dressing breaks and looks oily, add a teaspoon of warm water and whisk hard until it comes back together.
  • Use a mandoline to slice the apples paper thin for an elegant presentation, just watch your fingers.
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