Caramel Apple Chicken Salad (Print Version)

Tender chicken, crisp apples, and mixed greens tossed with a luscious caramel-pecan dressing. Autumn flavors in every bite.

# Components:

→ 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

# Directions:

01 - In a small saucepan over medium heat, melt 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 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, chicken, cheese, cranberries, red onion, and pecans in visually appealing arrangement.
05 - Drizzle caramel-pecan dressing over salad immediately before serving. Toss gently to combine all components.

# Expert Advice:

01 -
  • The caramel dressing tastes indulgent but comes together in under five minutes on the stove.
  • It turns leftover roasted chicken into something that feels special enough for company.
  • The mix of sweet apples, salty cheese, and crunchy pecans makes every bite different.
  • It works as a light dinner or a impressive side dish that actually fills people up.
02 -
  • Let the caramel mixture cool slightly before adding the olive oil or it will seize up and turn grainy instead of smooth.
  • Dress the salad right before serving because the apples will start to brown and the greens will wilt if they sit too long.
  • If the 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 two minutes to bring out their flavor, then toss them with a pinch of salt while they're still warm.
  • Use a vegetable peeler to shave thin ribbons of apple instead of slices for a more delicate presentation.
  • If you don't have apple cider vinegar, white wine vinegar works but add a tiny pinch of extra sugar to balance it.
  • Double the dressing and keep the extra in a jar for drizzling over roasted carrots or brussels sprouts later in the week.
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