Caramel Apple Chicken Salad (Print version)

Autumn-inspired salad featuring tender chicken, crisp apples, and creamy caramel-pecan dressing that brings sweet and savory together.

# What You'll Need:

→ Salad Components

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 pecans 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 the 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. Top with sliced apples, chicken, cheese, cranberries, red onion, and candied pecans in visually balanced portions.
05 - Drizzle the caramel-pecan dressing over the salad just before serving. Toss gently to combine all components evenly.

# Expert Tips:

01 -
  • The warm caramel dressing transforms ordinary salad greens into something you'd order at a fancy restaurant.
  • It's filling enough to be dinner but light enough that you won't feel weighed down afterward.
  • Every bite has a different combination of textures, from creamy cheese to crunchy pecans to crisp apple slices.
  • It comes together in half an hour, most of which is just slicing and arranging.
02 -
  • Let the caramel mixture cool slightly before adding the olive oil, or it will separate and you'll end up with a greasy mess instead of a silky dressing.
  • Dress the salad right before serving, because the warm dressing will wilt the greens if it sits too long.
  • If your apples start to brown while you're prepping, toss them with a tiny squeeze of lemon juice.
03 -
  • Make a double batch of the dressing and keep it in the fridge, it's incredible on roasted vegetables and grain bowls too.
  • If you can't find candied pecans, toss plain pecans with a little butter and brown sugar and bake them at 350 degrees for about eight minutes.
  • Use a mandoline to slice the apples paper-thin, they'll look more elegant and distribute better throughout the salad.
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