Caramel Apple Chicken Salad (Printable)

Autumn-inspired salad featuring tender chicken, crisp apples, and a luscious caramel-pecan dressing that brings sweet and savory together beautifully.

# What 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 (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 Steps:

01 - In a small saucepan over medium heat, melt the butter. Add brown sugar and cook while 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 allow to cool for 2 minutes.
03 - Whisk in extra-virgin olive oil until emulsified. Stir in chopped pecans and 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 Tips:

01 -
  • It balances caramel sweetness with sharp vinegar and mustard in a way that feels exciting, not cloying.
  • You can prep everything ahead and toss it together in under five minutes when guests arrive.
  • The pecans add crunch that makes every forkful feel complete, even without croutons.
  • It uses simple pantry staples to create a dressing that tastes gourmet and homemade.
02 -
  • The dressing needs to cool to room temperature before you pour it, or it will wilt the greens and turn the apples limp.
  • If the caramel seizes or looks grainy, whisk in a teaspoon of warm water to bring it back together.
  • Dress the salad right before serving, never ahead of time, or it will turn soggy and sad within fifteen minutes.
  • Soaking the red onion slices in ice water for five minutes removes the harsh bite and leaves only mild crunch.
03 -
  • Use a mandoline to slice the apples paper-thin so they drape over the greens instead of sitting in chunks.
  • Add a tablespoon of heavy cream to the dressing if you want it richer and more luscious.
  • Toast the pecans with a pinch of cinnamon and brown sugar for an extra layer of warmth that echoes the caramel.
  • If you're serving this for a party, keep the dressing in a small pitcher so guests can drizzle their own portions.
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