Caramel Apple Chicken Salad (Printable)

Tender chicken, crisp apples, and mixed greens topped with a sweet caramel-pecan dressing. An easy, gluten-free main dish.

# What You'll Need:

→ Salad Components

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

# How-To Steps:

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. Stir in finely chopped pecans. Set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates.
05 - Top greens with sliced apples, chicken, cheese, cranberries, red onion, and pecans in an aesthetically pleasing arrangement.
06 - Drizzle caramel-pecan dressing over the salad immediately before serving. Toss gently to combine.

# Expert Suggestions:

01 -
  • It balances sweet caramel with tangy mustard and crisp apples in a way that feels unexpected but completely natural.
  • You can have it on the table in thirty minutes, yet it tastes like you spent all afternoon in the kitchen.
  • Leftovers actually taste better the next day once the flavors have mingled overnight in the fridge.
02 -
  • Let the caramel mixture cool slightly before whisking in the olive oil, or it will break and turn greasy instead of creamy.
  • Dress the salad right before serving, because the acid in the dressing will wilt the greens and brown the apples if it sits too long.
  • If your 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 three minutes to bring out their natural oils and deepen their flavor.
  • Use a mandoline to slice the apples and red onion paper-thin for a more elegant presentation and better texture.
  • If you love extra caramel flavor, reserve a tablespoon of the cooked sugar mixture before adding the vinegar and drizzle it over the finished salad for little pockets of pure sweetness.
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