Caramel Apple Chicken Salad (Print page)

Autumn-inspired salad with tender chicken, crisp apples, mixed greens, and sweet caramel-pecan dressing that balances savory and sweet.

# 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

# 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 breast, cheese, dried cranberries, red onion, and candied pecans.
05 - Drizzle caramel-pecan dressing over the salad immediately before serving. Gently toss all components to combine.

# Expert Advice:

01 -
  • The caramel dressing tastes indulgent but comes together in under five minutes on the stovetop.
  • Every bite balances something sweet, something tangy, and something crunchy without feeling too fussy.
  • It works as a quick weeknight dinner or dressed up enough for guests who pretend not to be impressed.
  • Youll actually want to eat your greens when theyre dressed like this.
02 -
  • Let the caramel mixture cool before adding the olive oil or itll separate and turn grainy instead of silky.
  • Dress the salad right before serving, if it sits too long the greens wilt and the apples start weeping.
  • Taste the dressing before drizzling, if its too sweet add another splash of vinegar, if its too sharp add a tiny bit more maple syrup.
03 -
  • Slice the red onion as thin as you can, thick slices overpower the other flavors and make the salad taste sharp instead of balanced.
  • If the dressing feels too thick, whisk in a teaspoon of warm water at a time until it reaches a pourable consistency.
  • Serve this salad on slightly chilled plates, it keeps the greens crisp longer and makes the warm dressing feel even more luxurious.
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