Caramel Apple Chicken Salad (Printable)

Tender chicken, crisp apples, and mixed greens tossed with a silky caramel-pecan dressing for a sweet and savory autumn favorite.

# 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

# How To Make:

01 - In a small saucepan over medium heat, melt butter. Add brown sugar and cook while stirring 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 chopped pecans. 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 greens.
05 - Drizzle caramel-pecan dressing over salad immediately before serving. Toss gently to combine all components.

# Top Tips:

01 -
  • It brings together sweet, savory, and tangy in a way that feels indulgent but still light enough for lunch.
  • The warm caramel dressing over cool, crisp greens creates a contrast that makes every bite interesting.
  • It comes together in under 30 minutes, making it perfect for busy weeknights or last-minute guests.
  • You can swap out the protein or make it vegetarian without losing any of the magic.
02 -
  • Don't add the dressing too early or the greens will wilt and the salad will lose its crunch.
  • Let the dressing cool to room temperature before drizzling, otherwise the heat will wilt the greens on contact.
  • If your dressing thickens too much as it cools, whisk in a teaspoon of warm water to loosen it back up.
  • Slice the apples just before assembling so they don't brown, or toss them with a tiny squeeze of lemon juice.
03 -
  • Toast your own pecans in a dry skillet for a few minutes to bring out their flavor and make them taste almost as good as candied ones.
  • If you want a thicker dressing, reduce the olive oil slightly or add an extra tablespoon of chopped pecans.
  • For a richer caramel flavor, let the brown sugar cook an extra 30 seconds until it darkens just a shade, but watch it carefully so it doesn't burn.
  • Soak the red onion slices in ice water for 10 minutes before adding them to the salad to mellow out the sharpness.
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