Caramel Apple Chicken Salad (Printable version)

Tender chicken, crisp apples, mixed greens, and a luscious caramel-pecan dressing bring sweet and savory together beautifully.

# What You'll Need:

→ Salad Base

01 - 6 cups mixed salad greens (arugula, baby spinach, and 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 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 allow to cool for 2 minutes.
03 - Whisk in extra-virgin olive oil until fully emulsified. Stir in finely chopped pecans. Set aside and cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates. Layer with sliced apples, chicken, cheese, dried cranberries, red onion, and candied pecans.
05 - Drizzle caramel-pecan dressing over the salad immediately before serving. Toss gently to combine and ensure even coating.

# Expert Advice:

01 -
  • The warm caramel dressing turns ordinary greens into something you'll crave all season long.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • Every bite gives you crisp apple, creamy cheese, and that perfect sweet-savory balance that keeps your fork moving.
02 -
  • Let the caramel mixture cool before adding the olive oil or it will separate and turn greasy instead of emulsifying into a smooth dressing.
  • Dress the salad right before serving; if it sits too long, the greens wilt and the apples start to brown.
  • Slice the red onion as thin as possible so it adds flavor without overpowering the delicate sweetness of the apples and caramel.
03 -
  • Toast your own pecans in a dry skillet for a few minutes to bring out their flavor and make the whole salad taste more intentional.
  • If the dressing seems too thick after cooling, whisk in a teaspoon of warm water or apple cider to thin it out.
  • Add the cheese and cranberries at the very end so they sit on top and don't get lost in the greens.
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