Roasted Apple Chicken Salad Recipe

If you’re looking for a salad that’s bursting with flavors and textures, the Roasted Apple Chicken Salad Recipe will quickly become your new favorite. It brings together the natural sweetness of caramelized apples, the savory punch of perfectly cooked chicken, and the delightful crunch of pecans and dried cranberries—all tossed in a light, tangy dressing that brightens every bite. This salad is not only a feast for your taste buds but also a colorful, nourishing meal that feels indulgent without being heavy.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential for creating the perfect balance of flavors and textures in this salad. Each component enhances the dish, from the juicy chicken to the roasted apples that add warmth and sweetness.

• 2 boneless, skinless chicken breasts: Choose fresh chicken for tender, juicy slices that form the protein base.
• 2 medium apples (Honeycrisp or Fuji work well): Their sweetness and firmness make them ideal for roasting to caramelized perfection.
• 1 tablespoon olive oil: Used for roasting the apples, adding a subtle richness and helping them caramelize.
• 1/2 teaspoon cinnamon: Sprinkled on the apples to bring a warm, aromatic fragrance that complements their natural sugars.
• 6 cups mixed greens (spinach, arugula, or romaine): A fresh, crisp bed that adds color and a refreshing bite.
• 1/2 cup pecans, toasted: Adds a satisfying crunch and nutty flavor, elevating the salad’s texture.
• 1/4 cup dried cranberries: Introduces tart sweetness that balances savory elements.
• 1/4 cup crumbled feta or goat cheese: Provides creamy tang that pairs beautifully with the fruit and nuts.
• 1/2 small red onion, thinly sliced: Offers a sharp, slightly sweet edge for contrast.
• 3 tablespoons olive oil: For the dressing, ensuring it coats every ingredient with a smooth finish.
• 1 1/2 tablespoons apple cider vinegar: Brings bright acidity to the dressing, lifting the whole salad.
• 1 tablespoon Dijon mustard: Adds a gentle kick and depth to the dressing’s flavor.
• 1 tablespoon honey: Sweetens the dressing and ties together the salad’s various tastes.
• Salt and pepper, to taste: Essential seasonings that enhance and balance all the flavors.

How to Make Roasted Apple Chicken Salad Recipe

Step 1: Roast the Apples

Start by preheating your oven to 400°F (200°C). While it heats, arrange the apple slices on a baking sheet, drizzle them with olive oil, and sprinkle with cinnamon. Roasting the apples for about 15 minutes until golden and caramelized brings out their natural sweetness and adds a lovely warm depth that complements the savory elements in your salad.

Step 2: Cook the Chicken

While the apples roast, season the chicken breasts with salt and pepper on both sides. Heat a tablespoon of olive oil in a skillet over medium heat, then cook the chicken for 6-7 minutes on each side until it’s cooked through and juices run clear. Let the chicken rest for 5 minutes before slicing it thinly to keep it juicy and tender.

Step 3: Prepare the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. This dressing is perfectly balanced to bring brightness and a hint of sweetness that ties all the salad ingredients together.

Step 4: Assemble the Roasted Apple Chicken Salad Recipe

In a large salad bowl, combine your mixed greens, roasted apples, sliced chicken, toasted pecans, dried cranberries, thinly sliced red onion, and crumbled feta or goat cheese. Drizzle the dressing over everything and toss gently to coat all the ingredients evenly. Serve right away to enjoy the full spectrum of textures and flavors.

How to Serve Roasted Apple Chicken Salad Recipe

Garnishes

Add a few fresh apple slices or extra crumbled feta on top right before serving for an inviting presentation. A sprinkle of freshly cracked black pepper or chopped fresh herbs like parsley can also give a lovely finishing touch.

Side Dishes

This salad shines as a complete meal but pairs wonderfully with crusty artisan bread or a warm bowl of butternut squash soup for a comforting, seasonal meal. Lightly toasted baguette slices brushed with garlic butter are another fantastic choice for soaking up any extra dressing.

Creative Ways to Present

Try layering the salad ingredients in a clear glass bowl or tall glass containers for an eye-catching, colorful display. Alternatively, you can serve the salad atop a bed of quinoa or wild rice for added texture and substance, making it an even heartier meal.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad components separate whenever possible, especially the dressing and roasted apples, to maintain their freshness. Store the mixed salad and chicken in airtight containers in the refrigerator for up to 2 days.

Freezing

This salad is best enjoyed fresh. Freezing is not recommended, as the greens and dressing will become soggy and lose their texture. However, you can freeze cooked chicken breasts separately for future meal prep.

Reheating

Warm the sliced chicken gently in a skillet or microwave before adding it back to the salad. Avoid reheating the salad greens or dressing, as this can wilt the greens and alter the flavors.

FAQs

Can I use a different type of apple for this salad?

Absolutely! While Honeycrisp and Fuji apples provide a nice balance of sweetness and crispness, other varieties like Gala, Pink Lady, or Braeburn can also work well. Just choose apples that hold their shape during roasting.

Is there a substitute for feta or goat cheese?

If you’re not a fan of feta or goat cheese, try blue cheese for a bolder taste or omit the cheese entirely. You can also use shredded mozzarella or a mild cheddar for a different texture.

How can I make this recipe vegetarian?

To make the Roasted Apple Chicken Salad Recipe vegetarian, simply skip the chicken and consider adding roasted chickpeas or grilled tofu for protein. The roasted apples and pecans still provide plenty of flavor and substance.

Can I use pre-cooked chicken?

Yes, pre-cooked chicken works well and can save you time. Just make sure it’s well-seasoned and reheat gently before adding it to the salad to keep it moist.

What dressing can I substitute if I don’t have apple cider vinegar?

If you’re out of apple cider vinegar, you can use white wine vinegar or lemon juice instead. Both provide the needed acidity to brighten the salad without overpowering the other flavors.

Final Thoughts

This Roasted Apple Chicken Salad Recipe is a true celebration of fresh, wholesome ingredients coming together in the most delicious way. It’s perfect for lunch, dinner, or impressing guests with something a little different yet totally approachable. Give it a try—you’ll find yourself craving it again and again!

Roasted Apple Chicken Salad Recipe

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• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A fresh and flavorful Roasted Apple Chicken Salad featuring tender pan-seared chicken breasts, caramelized cinnamon apples, toasted pecans, dried cranberries, and crumbled feta cheese, all tossed in a tangy honey Dijon apple cider vinaigrette. Perfect for a wholesome and colorful meal ready in just 35 minutes.

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Ingredients

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Chicken and Apples

• 2 boneless, skinless chicken breasts
• 2 medium apples, sliced (Honeycrisp or Fuji)
• 1 tablespoon olive oil (for apples)
• 1/2 teaspoon cinnamon
• 1 tablespoon olive oil (for cooking chicken)
• Salt and pepper, to taste

Salad

• 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

Dressing

• 3 tablespoons olive oil
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

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Instructions

1. Roast the Apples: Preheat your oven to 400°F (200°C). Arrange the apple slices on a baking sheet. Drizzle the apples with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon cinnamon. Roast in the oven for 15 minutes, flipping the slices halfway through the cooking time, until the apples are golden and caramelized.
2. Cook the Chicken: While the apples roast, season the chicken breasts evenly with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side until fully cooked through and juices run clear. Remove from heat and let the chicken rest for 5 minutes before slicing into thin strips.
3. Prepare the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 1/2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and salt and pepper to taste until emulsified and smooth.
4. Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted apples, sliced chicken, toasted pecans, dried cranberries, thinly sliced red onion, and crumbled feta or goat cheese. Drizzle the prepared dressing over the top, toss gently to coat all ingredients evenly, and serve immediately.

Notes

• You can substitute apple varieties based on season and preference; Honeycrisp and Fuji provide a nice balance of sweetness and tartness.
• To toast pecans, place them in a dry skillet over medium heat, stirring frequently, for 3-5 minutes until fragrant.
• For added crunch, consider adding chopped celery or cucumber to the salad.
• The honey in the dressing balances the acidity of the apple cider vinegar and complements the roasted apples well.
• Leftover chicken can be refrigerated and used for another meal within 2 days.
• To make this salad vegetarian, omit the chicken and add extra nuts or chickpeas.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American