Caramel Apple Chicken Salad (Printable)

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

# What You Need:

→ Salad Base

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 Make It:

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 finely chopped pecans and set aside to cool to room temperature.
04 - Arrange mixed salad greens evenly on a large serving platter or individual plates as the base layer.
05 - Top greens with sliced apples, sliced chicken, crumbled cheese, dried cranberries, sliced red onion, and candied pecans in an aesthetically pleasing arrangement.
06 - Drizzle caramel-pecan dressing over the salad immediately before serving. Gently toss all components to combine evenly.

# Helpful Tips:

01 -
  • It turns simple ingredients into something that feels special enough for company but easy enough for a Tuesday.
  • The sweet-savory balance makes every bite interesting without overwhelming your palate.
  • You can prep the components ahead and toss everything together in minutes when hunger strikes.
  • It uses up leftover chicken in a way that feels intentional, not improvised.
02 -
  • Let the dressing cool to room temperature before adding it to the salad, or the warm caramel will wilt the greens instantly and turn everything soggy.
  • Slice the apples right before assembling to prevent browning, or toss them in a tiny bit of lemon juice if you need to prep ahead.
  • Do not overdress the salad, because the caramel dressing is rich and a little goes a long way.
03 -
  • Toast your own pecans in a dry skillet over medium heat for a few minutes to bring out their flavor and save money over buying candied ones.
  • Add a pinch of cinnamon or smoked paprika to the dressing for an unexpected layer of warmth.
  • Use a mandoline to slice the apples and red onion paper-thin for an elegant presentation and better texture.
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