Caramel Apple Chicken Salad (Print View)

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

# Ingredient List:

→ 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 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

# Directions:

01 - In a small saucepan over medium heat, melt the unsalted 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. Set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates. Layer with sliced apples, chicken, cheese, cranberries, red onion, and candied pecans.
05 - Drizzle caramel-pecan dressing over the salad immediately before serving. Toss gently to combine all components.

# Expert Tips:

01 -
  • The caramel dressing tastes indulgent but comes together in under five minutes on the stove.
  • It turns leftover chicken into something that feels special enough for company.
  • Every bite has texture, crunch, sweetness, and tang all at once.
  • It's naturally gluten-free and easy to adapt for different dietary needs.
02 -
  • Let the caramel mixture cool before whisking in the olive oil or it will separate and turn greasy.
  • Slice the apples right before assembling so they don't brown, or toss them lightly in a bit of lemon juice.
  • Don't overdress the salad, the greens should be lightly coated, not swimming.
03 -
  • Toast your own pecans in a dry skillet for three minutes to bring out their oils and deepen the flavor.
  • Use a mandoline to slice the apples and onions paper-thin for the most elegant presentation.
  • If the dressing seems too thick after chilling, whisk in a teaspoon of warm water to loosen it up.
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