Caramel Apple Chicken Salad (Printer Version)

Tender chicken, crisp apples, and mixed greens tossed with a luscious caramel-pecan dressing for an easy, gluten-free meal.

# 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 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 Prepare:

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 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 as the foundation.
05 - Top greens with sliced apples, chicken, cheese, cranberries, red onion, and candied pecans in an aesthetically pleasing arrangement.
06 - Drizzle the caramel-pecan dressing over the salad immediately before serving. Toss gently to combine all components.

# Expert Suggestions:

01 -
  • It transforms simple ingredients into something that feels restaurant-fancy without any complicated techniques.
  • The warm caramel dressing melts slightly into the greens, creating pockets of sweet-savory magic in every bite.
  • You can prep everything ahead and toss it together in under five minutes when hunger strikes.
  • It uses up rotisserie chicken beautifully and makes you look like a culinary genius.
02 -
  • Let the caramel mixture cool for at least two minutes before adding the olive oil, or it will separate and turn greasy instead of emulsifying into a smooth dressing.
  • Slice your apples at the very last minute and toss them with a tiny squeeze of lemon juice if you need to prep ahead, otherwise they'll turn brown and lose their appeal.
  • Don't overdress the salad, start with half the dressing and add more as needed because you can always add but you can't take away.
03 -
  • Toast your own pecans in a dry skillet for three minutes over medium heat to bring out their oils and make them taste twice as rich.
  • If your dressing breaks or looks separated, add a teaspoon of warm water and whisk vigorously until it comes back together into a smooth, glossy consistency.
  • Use the ripest, crispest apples you can find because they're the star here, and a mealy apple will ruin the whole texture of the salad.
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