Caramel Apple Chicken Salad (Printable Version)

A flavorful autumn salad with chicken, apples, greens, and a luscious caramel-pecan dressing.

# The Ingredients You'll Need:

→ Salad

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 (about 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

# Step-by-Step Instructions:

01 - Melt butter in a small saucepan over medium heat. Add brown sugar and cook, stirring, until dissolved and bubbly, about 2 minutes.
02 - Stir in maple syrup, apple cider vinegar, Dijon mustard, and sea salt. Remove from heat and let rest for 2 minutes.
03 - Whisk in olive oil until fully emulsified, then stir in chopped pecans. Set aside to cool to room temperature.
04 - Arrange mixed greens on a large platter or individual plates. Top evenly 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 and serve immediately.

# Additional Tips::

01 -
  • The caramel-pecan dressing is genuinely addictive—it's sweet enough to feel indulgent but tangy enough to keep you coming back for more.
  • Everything comes together in under 30 minutes, making it perfect for weeknight dinners when you want something that feels special.
  • It's naturally gluten-free and works beautifully with grilled chicken, turkey, or even tofu if you need it to.
02 -
  • If you add the warm dressing to the greens too early, they'll start to wilt and the whole thing becomes sad and limp—always wait until the dressing cools to room temperature.
  • Don't slice your apples more than 15 minutes before serving or they'll brown and lose that appealing contrast; a squeeze of lemon juice helps if you're prepping ahead.
03 -
  • Don't slice your apples on the cutting board—slice them directly over the salad so they don't have time to oxidize and turn brown.
  • If you're serving this to someone special, arrange it on individual plates rather than a communal platter; it feels intentional and shows you cared about the presentation.
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