Caramel Apple Chicken Salad (Printer-friendly)

Autumn-inspired salad with tender chicken, crisp apples, mixed greens, and a sweet caramel-pecan dressing. Gluten-free and ready in 30 minutes.

# Ingredient List:

→ 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 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 Steps:

01 - In a small saucepan over medium heat, melt the butter. Add brown sugar and cook, 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 let 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.
05 - Drizzle the caramel-pecan dressing over the salad just before serving. Toss gently to combine.

# Expert Advice:

01 -
  • It balances sweet caramel, tart apples, and savory chicken in a way that keeps every forkful interesting.
  • The homemade dressing tastes like something from a fancy bistro but takes less than five minutes on the stove.
  • Its filling enough to be dinner yet light enough that you wont feel weighed down afterward.
  • The colors alone make it look like you spent an hour plating when you really just tossed everything together.
02 -
  • Let the caramel mixture cool for at least two minutes before adding the olive oil or it will splatter and separate.
  • Dress the salad right before serving or the greens will wilt and the apples will start to brown.
  • If your dressing thickens too much as it cools, whisk in a teaspoon of warm water to loosen it back up.
03 -
  • Toast your own pecans in a dry skillet over medium heat for three minutes and toss them with a teaspoon of sugar while theyre still warm for instant candied nuts.
  • Use a mandoline to slice the apples paper-thin so they fold into the greens instead of sitting on top like chunks.
  • If youre making this for a crowd, set out the dressing in a small pitcher so everyone can drizzle their own and nothing gets overdressed.
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