Apple Pecan Chicken Salad Recipe

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.

Course Salad

Cuisine American

Keyword apple pecan chicken salad

Prep Time 30

Cook Time 30

Marinating Time 4

Total Time 5

Servings

Calories 799kcal

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

To store: Store the dressing, chicken, and salad fixings in separate containers for up to 5 days in the fridge (the candied pecans can be stored at room temp).

Nutrition