Caramel Apple Chicken Salad (Printable)

Autumn-inspired salad with tender chicken, crisp apples, and a luscious caramel-pecan dressing that beautifully balances sweet and savory flavors.

# What You’ll Need:

→ Salad Base

01 - 6 cups mixed salad greens such as arugula, baby spinach, and romaine
02 - 2 medium Honeycrisp or Fuji apples, 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 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. 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 base layer.
05 - Top greens with sliced apples, chicken, crumbled cheese, dried cranberries, red onion slices, and candied pecans.
06 - Drizzle caramel-pecan dressing over salad just before serving. Gently toss to combine all components.

# Expert Tips:

01 -
  • It feels indulgent with that warm caramel dressing, but you're still eating a salad full of greens and lean protein.
  • The combination of sweet apples, tangy cheese, and crunchy pecans makes every bite different and interesting.
  • It comes together in 30 minutes, which means you can make it on a weeknight without any stress.
  • Leftovers actually hold up well if you keep the dressing separate, so lunch the next day is already sorted.
02 -
  • Let the caramel base cool before adding olive oil, or it will splatter and refuse to emulsify properly.
  • Dress the salad right before serving, because the greens will wilt under the weight of the dressing if it sits too long.
  • Slice your apples thin so they're easier to eat and distribute evenly throughout the salad.
03 -
  • Toast your own pecans in a dry skillet over medium heat for three minutes to bring out their natural oils and deepen the flavor.
  • Add a pinch of smoked sea salt to the finished salad for a subtle complexity that makes people ask what your secret is.
  • If you want the dressing sweeter, add another tablespoon of maple syrup, but taste as you go so it doesn't tip too far.
Go Back