Caramel Apple Chicken Salad (Printable Version)

Autumn-inspired salad with tender chicken, crisp apples, and a luscious caramel-pecan dressing bringing sweet and savory together.

# 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 It:

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 - Remove saucepan from heat. Stir in maple syrup, apple cider vinegar, Dijon mustard, and sea salt. 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 as the base layer.
05 - Top greens with sliced apples, chicken, cheese, cranberries, red onion, and candied pecans in desired arrangement.
06 - Drizzle caramel-pecan dressing over assembled salad immediately before serving. Toss gently to combine all elements.

# Expert Advice:

01 -
  • It turns a simple salad into something you'd order at a fancy bistro, but it only takes 30 minutes.
  • The warm caramel dressing melts into the greens just enough to make every bite feel indulgent without being heavy.
  • It's one of those rare dishes that works for a casual Tuesday dinner or a table full of guests.
02 -
  • Don't skip the cooling step after making the dressing, pouring hot caramel over greens turns them into a wilted mess in seconds.
  • Slice the apples right before assembling or toss them with a tiny bit of lemon juice to keep them from browning.
  • If your dressing separates, whisk in a teaspoon of warm water to bring it back together.
03 -
  • Make a double batch of the caramel dressing and keep it in the fridge, it's incredible on roasted vegetables and grain bowls too.
  • Toast your pecans even if they're already candied, the extra warmth brings out oils that make the whole salad smell amazing.
  • If you're serving this at a party, arrange everything on the platter but wait to drizzle the dressing until guests arrive so it stays picture perfect.
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