Juicy chunks of maple-marinated chicken are tossed with leafy greens, apple and grapes, candied pecans, bacon, and a tangy-sweet maple Dijon vinaigrette. This is a filling main dish salad that’s great for lunch or dinner.
This Has Been My Favorite Lunch So Far This Fall
This chicken pecan salad is crunchy, sweet, savory, and hearty enough to keep you satisfied without putting you in a food coma.
It’s my current favorite fall lunch, but I’ve been known to serve it as a lighter dinner too. The recipe makes six generous servings, and I like to prep everything over the weekend and store the salad fixings in separate containers for easy meals throughout the week.
A blend of romaine, baby red leaf, and bitter radicchio gives the salad plenty of crunch, while juicy apples and grapes add a pop of sweetness. Then come the candied pecans for that irresistible caramelized crunch, sharp cheddar for a little salty richness, and tender chicken marinated in maple for even more savory sweetness.
Toss the whole thing with a maple Dijon dressing and you’ve got a salad that’s anything but boring!
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Chicken — I used boneless skinless chicken breasts, but any cut of chicken may be used.
- Apple cider vinegar — Is used in the marinade to tenderize the chicken and in the dressing for a fruity tang.
- Lettuce — I used a blend of crunchy romaine, tender baby red leaf, and bitter radicchio lettuce, but you can mix and match greens as you please.
- Apple + grapes — The contrasting crunchy and juicy sweetness of the apple and grapes makes this hearty salad even more interesting.
- Bacon — I like thick-cut bacon that’s been cooked until super crispy.
- Cheddar cheese — Feta or goat cheese would also work well here.
- Pecans — Toasted pecans add a buttery crunch. If you’re feeling fancy (I was!), use candied pecans.
- Red onion — Can be swapped with chopped chives or green onion.
- Maple dijon dressing — The dressing uses a blend of canola and olive oils so the maple flavor can really shine.
Other Delicious Dressings to Try
I love pairing the sweet and tangy maple dressing with this apple pecan chicken salad, but there are so many good dressings you can use, including:
How to Make This Hearty Salad
- Marinate the chicken. Just 30 minutes in the maple marinade is enough to flavor and tenderize the chicken. (I’ve let the chicken marinate for up to 4 hours in the fridge before, so feel free to prep it in advance.)
- Cook the chicken. You can pan-fry, bake, or grill the chicken, but to keep things simple I seared it in my favorite cast iron grill pan for roughly 4 minutes per side. Chicken is considered done when it reaches 160ºF, but I take it off the pan at 155ºF so the carryover heat can bring it up to temperature during the 5-minute rest period.
- Shake up the dressing. I always measure my dressing ingredients into the jar I plan on storing it in. Just screw on the lid and shake things up to combine.
- Assemble. This recipe makes 6 generous servings, so wait to dress the veggies and chicken until you’re ready to tuck in. Any leftovers should be stored in separate airtight containers to keep the lettuce from wilting.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Apple Pecan Chicken Salad Recipe
Ingredients
For the Chicken and Marinade
- 1 pound boneless skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons canola oil
For the Salad
- 3 cups romaine lettuce , washed, dried, and roughly chopped
- 3 cups baby red leaf lettuce , washed, dried, and roughly torn
- 1 cup radicchio lettuce , washed, dried and roughly torn
- 1 gala or Fuji apple , cored, seeded, and diced
- 2 cups red seedless grapes , halved
- 3 strips cooked bacon , crumbled
- 1 cup diced medium cheddar cheese , 4 ounces
- 1 cup candied pecans
- ½ cup red onion , thinly sliced
For the Maple Dijon Dressing
- ½ cup olive oil
- ¼ cup canola oil
- ¼ cup apple cider vinegar
- ⅓ cup pure maple syrup
- 1 tablespoon minced shallots
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Marinate the chicken. Trim any excess fat from 1 pound boneless skinless chicken breasts and slice each in half lengthwise to make two thin cutlets (four total). Place the cutlets in a gallon-size resealable plastic bag or non-metallic baking dish. In a small bowl, 3 tablespoons olive oil, 3 tablespoons apple cider vinegar, 3 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper Pour over the chicken and refrigerate for at least 30 minutes or up to 4 hours, turning several times.
- Cook the chicken. Heat 2 tablespoons canola oil in a 12-inch skillet or grill pan over medium-high. Place the chicken in the skillet, and discard the marinade. Cook until browned and cooked through, about 3-4 minutes on each side, or until the internal temp registers 160°F. Rest for 5 minutes, then slice.
- Make the salad dressing. In a small bowl or jar with a fitted lid, whisk or shake ½ cup olive oil, ¼ cup canola oil, ¼ cup apple cider vinegar, ⅓ cup pure maple syrup, 1 tablespoon minced shallots, ½ teaspoon Dijon mustard, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper until combined.
- Assemble the salad. In a large serving bowl, toss 3 cups romaine lettuce, 3 cups baby red leaf lettuce, 1 cup radicchio lettuce, 1 gala or Fuji apple, 2 cups red seedless grapes, and half of the sliced chicken with half of the salad dressing. Place the salad fixings on a platter or a large serving bowl and top with the rest of the chicken, 3 strips cooked bacon, 1 cup diced medium cheddar cheese, 1 cup candied pecans, and ½ cup red onion. Drizzle with more dressing as desired.
Notes
Nutrition
More Main Dish Salad Recipes
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