Caramel Apple Chicken Salad (Printer View)

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

# Components:

→ 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, about 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

# Method steps:

01 - In a small saucepan over medium heat, melt the unsalted 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 fully emulsified. Stir 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 sliced apples, chicken, cheese, cranberries, red onion, and pecans on top.
05 - Drizzle the caramel-pecan dressing over the salad just before serving. Toss gently to combine all components.

# Expert Advice:

01 -
  • It turns a simple weeknight salad into something guests will ask you to make again.
  • The homemade caramel dressing is shockingly easy and tastes leagues better than anything bottled.
  • You get crunch, creaminess, sweetness, and tang all in one bite without feeling heavy.
  • It uses up leftover chicken in a way that feels special, not like leftovers at all.
02 -
  • Let the caramel mixture cool before adding olive oil or it will break and turn greasy instead of silky.
  • Dress the salad right before serving or the greens will wilt and the apples will start to brown.
  • If the dressing thickens too much as it cools, warm it gently in the microwave for 10 seconds and whisk again.
03 -
  • Toast your own pecans in a dry skillet for two minutes instead of buying candied ones, then toss them with a pinch of sugar and salt while they're still hot.
  • Use a mandoline to slice apples and onions paper-thin, it makes the salad feel more elegant and easier to eat.
  • Taste the dressing before you drizzle, if it's too sweet add another splash of vinegar, if it's too sharp add a bit more maple syrup.
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