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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
