Caramel Apple Chicken Salad (Printable Version)

Autumn-inspired salad combining tender chicken, crisp apples, and mixed greens with a sweet caramel-pecan dressing.

# 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

# How To Make It:

01 - In a small saucepan over medium heat, melt 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. Fold 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 over the greens.
05 - Drizzle caramel-pecan dressing over the salad immediately before serving. Toss gently to distribute dressing evenly.

# Expert Tips:

01 -
  • It bridges the gap between indulgent and healthy so you never feel like you're compromising.
  • The homemade caramel dressing tastes like something from a fancy restaurant but takes less than five minutes.
  • Every bite delivers crunch, tang, sweetness, and savory depth all at once.
  • It's the kind of dish that makes people ask for the recipe before they've finished eating.
02 -
  • Let the dressing cool to room temperature before adding it to the salad or the greens will wilt instantly and lose their snap.
  • Slice the apples just before assembling so they don't brown, or toss them with a tiny squeeze of lemon juice if you need to prep ahead.
  • Don't overdress the salad, start with half the dressing and add more as needed because you can't take it back once it's on.
03 -
  • Toast your own pecans in a dry skillet over medium heat for three minutes to bring out their natural oils and deepen the flavor.
  • If the dressing feels too thick after chilling, whisk in a teaspoon of warm water at a time until it reaches a pourable consistency.
  • Slice the chicken while it's still slightly warm so it stays tender and absorbs a bit of the dressing when you toss everything together.
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