Caramel Apple Chicken Salad (Printable)

Tender chicken, crisp apples, and mixed greens tossed in a sweet and savory caramel-pecan dressing.

# What You Need:

→ Salad Components

01 - 6 cups mixed salad greens (arugula, baby spinach, 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 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:

01 - In a small saucepan over medium heat, melt unsalted 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. Fold in chopped pecans and set aside to cool to room temperature.
04 - Arrange mixed greens on a large serving platter or individual plates as the foundation for the salad.
05 - Top greens with sliced apples, chicken, cheese, cranberries, red onion, and candied pecans in an aesthetically pleasing arrangement.
06 - Drizzle caramel-pecan dressing over the salad just before serving. Toss gently to ensure even distribution of dressing and flavors.

# Expert Advice:

01 -
  • It transforms plain chicken and greens into something that feels like a celebration without any fancy techniques.
  • The warm caramel dressing wilts the greens just enough to release their flavor while keeping everything crisp.
  • You get sweetness, tang, crunch, and creaminess all in one forkful.
  • It comes together in less time than it takes to decide on takeout.
02 -
  • Let the caramel cool slightly before whisking in the oil or it will separate into greasy puddles instead of emulsifying.
  • Dress the salad right before serving or the greens will wilt into a sad, soggy heap.
  • If your dressing thickens too much as it cools, warm it gently in the microwave for ten seconds and whisk again.
03 -
  • Toast your own pecans in a dry skillet for three minutes to bring out their natural oils and deepen the flavor.
  • Use a mix of textures in your greens, soft butter lettuce, crisp romaine, and peppery arugula all together.
  • If the dressing feels too sweet, add an extra splash of vinegar or a pinch of flaky sea salt to balance it out.
  • For a stunning presentation, fan the apple slices in overlapping rows and scatter the toppings like confetti.
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