Roasted Apple Chicken Salad a hearty and flavorful salad that brings together the sweetness of roasted apples, the savory tenderness of chicken, and the crunch of pecans. With a honey mustard dressing tying it all together, this dish is perfect for a light yet satisfying meal.
Why I Love This Recipe
I love how this salad balances sweet and savory flavors while offering a variety of textures. The roasted apples add warmth and a natural sweetness, while the chicken makes it filling enough for a meal. The crunchy pecans, tangy cranberries, and creamy cheese create a well-rounded bite every time. Plus, the honey mustard dressing adds a bright, tangy finish that ties everything together beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts
2 medium apples, sliced (Honeycrisp or Fuji work well)
1 tablespoon olive oil
1/2 teaspoon cinnamon
6 cups mixed greens (spinach, arugula, or romaine)
1/2 cup pecans, toasted
1/4 cup dried cranberries
1/4 cup crumbled feta or goat cheese
1/2 small red onion, thinly sliced
For the Dressing:
1 1/2 tablespoons apple cider vinega
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper, to taste
Directions
Preheat the oven to 400°F (200°C).
Arrange the apple slices on a baking sheet, drizzle with half of the olive oil, and sprinkle with cinnamon. Roast for about 15 minutes, flipping halfway through, until golden and slightly caramelized.
While the apples roast, season the chicken with salt and pepper. Heat the remaining olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side until fully cooked. Let it rest for 5 minutes before slicing into thin strips.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to prepare the dressing.
In a large bowl, toss together the mixed greens, roasted apples, sliced chicken, toasted pecans, dried cranberries, red onion, and crumbled feta.
Drizzle with the dressing, toss gently, and serve immediately.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 320 kcal
Variations
Protein Swap: Try using grilled turkey, rotisserie chicken, or even crispy tofu for a vegetarian option.
Nut Alternatives: If pecans aren’t your favorite, swap them for walnuts, almonds, or pumpkin seeds.
Dressing Change: Swap honey mustard dressing for balsamic vinaigrette or a maple tahini dressing for a twist.
Cheese Options: Instead of feta or goat cheese, blue cheese or shaved Parmesan would work well.
Storage/Reheating
Storage: Store leftover salad ingredients separately in airtight containers in the fridge for up to 3 days.
Reheating: The roasted apples and chicken can be warmed up in a skillet or microwave before adding them back to the salad.
Dressing: Keep the dressing separate and drizzle it over the salad just before serving to maintain freshness.
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FAQs
How can I make this salad ahead of time?
I recommend prepping the ingredients separately and assembling the salad just before serving. Keep the dressing in a small jar and shake it before drizzling.
Can I use leftover cooked chicken?
Yes! Leftover roasted or grilled chicken works perfectly in this salad and saves time.
What apples work best for roasting?
I prefer Honeycrisp or Fuji apples because they hold their shape well and have a natural sweetness that caramelizes beautifully.
Can I make this salad dairy-free?
Absolutely! Simply omit the cheese or replace it with a dairy-free alternative.
What greens work best for this salad?
A mix of arugula, spinach, and romaine adds great texture and flavor. Kale also works if massaged with a little olive oil.
Conclusion
This Roasted Apple Chicken Salad is a perfect blend of sweet, savory, and crunchy elements that make every bite exciting. Whether served as a light lunch or a satisfying dinner, it’s a flavorful and nutritious meal that’s easy to customize. I love how simple yet elegant it is, making it great for both everyday meals and special occasions. Enjoy.
📖 Recipe:
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Roasted Apple Chicken Salad
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Roasted Apple Chicken Salad is a perfect balance of sweet, savory, and crunchy flavors. Juicy roasted apples, tender chicken, toasted pecans, and creamy cheese come together over fresh greens, all drizzled with a tangy honey mustard dressing. A hearty yet refreshing meal, perfect for lunch or dinner!
Ingredients
2 boneless, skinless chicken breasts
2 medium apples, sliced (Honeycrisp or Fuji work well)
1 tablespoon olive oil
1/2 teaspoon cinnamon
6 cups mixed greens (spinach, arugula, or romaine)
1/2 cup pecans, toasted
1/4 cup dried cranberries
1/4 cup crumbled feta or goat cheese
1/2 small red onion, thinly sliced
For the Dressing:
3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper, to taste
Instructions
-
Roast the Apples
- Preheat the oven to 400°F (200°C).
- Arrange apple slices on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with cinnamon.
- Roast for 15 minutes, flipping halfway through, until golden and caramelized.
-
Cook the Chicken
- While the apples roast, season the chicken with salt and pepper.
- Heat the remaining 1 tbsp olive oil in a skillet over medium heat.
- Cook the chicken for 6-7 minutes per side until fully cooked.
- Let it rest for 5 minutes before slicing into thin strips.
-
Prepare the Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
-
Assemble the Salad
- In a large bowl, combine mixed greens, roasted apples, sliced chicken, toasted pecans, dried cranberries, red onion, and crumbled feta.
- Drizzle with dressing, toss gently, and serve immediately.
Notes
Protein Swap: Substitute chicken with turkey, rotisserie chicken, or crispy tofu for a vegetarian option.
Nut Alternatives: Use walnuts, almonds, or pumpkin seeds instead of pecans.
Dressing Variation: Try balsamic vinaigrette or maple tahini dressing for a twist.
Cheese Options: Blue cheese or shaved Parmesan are great alternatives to feta or goat cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting & Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
