Caramel Apple Chicken Salad (Printable)

Tender chicken meets crisp apples and mixed greens in this autumn-inspired salad with a rich caramel-pecan dressing.

# What You'll Need:

→ Salad Base

01 - 6 cups mixed salad greens such as arugula, baby spinach, and romaine
02 - 2 medium apples such as 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

# Step-by-Step Guide:

01 - In a small saucepan over medium heat, melt the 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 emulsified. Stir in chopped pecans. Set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates. Top with sliced apples, chicken, cheese, cranberries, red onion, and pecans in an aesthetically pleasing arrangement.
05 - Drizzle the caramel-pecan dressing over the salad just before serving. Toss gently to ensure even coating.

# Expert Tips:

01 -
  • The caramel dressing tastes like dessert but works beautifully with tangy cheese and peppery greens.
  • It comes together in half an hour, making it perfect for weeknight dinners or last-minute guests.
  • Every bite offers a different texture, from crisp apple to buttery pecans to tender chicken.
  • It transforms simple pantry staples into something that feels restaurant-worthy.
02 -
  • Let the caramel mixture cool before adding the olive oil, or it will seize up and turn grainy instead of smooth.
  • Dress the salad right before serving, not in advance, or the greens will wilt and the apples will turn brown.
  • If your dressing thickens too much as it cools, whisk in a teaspoon of warm water to bring it back to drizzling consistency.
03 -
  • Toast your own pecans in a dry skillet over medium heat for three minutes to intensify their flavor and save money.
  • Add a pinch of smoked sea salt to the finished salad for a subtle depth that makes people wonder what your secret is.
  • If you're serving this for guests, assemble the salad components on the platter in advance and drizzle the dressing tableside for a little drama.
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