Apple pecan chicken salad
This Apple Pecan Chicken Salad is a fresh and crunchy mix that’s just perfect for a light lunch or a simple dinner. It combines tender pieces of chicken with crisp…
Tip: save now, cook later.This Apple Pecan Chicken Salad is a fresh and crunchy mix that’s just perfect for a light lunch or a simple dinner. It combines tender pieces of chicken with crisp apples and crunchy pecans, all tossed together with a creamy dressing that ties everything nicely. The sweetness of the apples and the nutty flavor of the pecans make every bite interesting and satisfying.
I love making this salad because it comes together so quickly and feels like a special treat. One of my favorite things to do is to add a little extra celery for some extra crunch—or sometimes a handful of dried cranberries for a pop of sweet and tart. It’s easy to customize, and everyone I’ve served it to always asks for the recipe.
Serving it on a bed of fresh greens or scooping it onto a toasted sandwich bun makes this salad even better. I like to pack it for picnics or quick work lunches since it’s good cold and keeps its flavors well. It’s one of those dishes that feels homemade but looks like you put in a lot of effort, which is always a win in my book.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for their tenderness and quick cooking. You can swap them with grilled chicken thighs if you prefer a juicier option.
Apples: Gala or Fuji apples are great for their sweet crunch. Granny Smith apples work well too if you want a tart punch that balances the richness.
Pecans: Toasted pecans add a nice nutty crunch. If pecans aren’t available, walnuts are a good substitute and offer a similar texture and flavor.
Dressing: The mayo and Greek yogurt mix makes a creamy, tangy dressing. For a lighter version, try using just Greek yogurt or swap mayo with avocado mayo for a healthier fat source.
Blue cheese: Optional but adds a sharp bite. If you want a milder flavor, feta cheese is a good alternative or leave it out entirely.
How Can I Cook Chicken for the Best Flavor and Texture in This Salad?
Cooking chicken to juicy perfection is key here. Follow these tips:
- Pat the chicken dry before seasoning; this helps get a nice golden crust.
- Cook over medium-high heat so it browns well without drying out.
- Check the internal temperature reaches 165°F (75°C) to ensure it’s cooked through.
- Let the chicken rest for a few minutes after cooking. This keeps the juices inside, making it tender when sliced.
If you prefer, you can also grill the chicken outdoors or bake it at 400°F (200°C) for 20-25 minutes until done.
Equipment You’ll Need
- Nonstick skillet – great for cooking chicken evenly without sticking or adding extra oil.
- Cutting board and sharp knife – essential for slicing apples, chicken, and chopping veggies neatly.
- Mixing bowl – handy for tossing the salad ingredients and dressing together.
- Measuring spoons and cups – help you keep the dressing balanced and the salad tasty.
- Whisk or fork – makes it easy to blend the dressing ingredients smoothly.
Flavor Variations & Add-Ins
- Swap grilled chicken for cooked turkey breast for a leaner protein option that keeps the salad filling.
- Try substituting pecans with toasted almonds or walnuts for a different nutty crunch.
- Add diced avocado for creaminess and extra healthy fats that pair well with the apples.
- Mix in fresh herbs like chopped parsley or basil to brighten up the flavor profile.
Apple Pecan Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- 6 cups mixed salad greens (romaine, spinach, leaf lettuce)
- 1 medium apple (Gala or Fuji), thinly sliced
- 1/2 cup pecan halves, toasted
- 1/4 cup dried cranberries
- 1/4 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled blue cheese (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes to cook the chicken and toast the pecans, for a total of roughly 30 minutes. It’s quick and easy to put together, making it perfect for a fresh and satisfying meal on busy days.
Step-by-Step Instructions:
1. Cook the Chicken:
Start by patting dry the chicken breasts. Season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Once done, remove from the pan and let the chicken rest for 5 minutes before slicing it into strips.
2. Toast the Pecans:
While the chicken rests, toast the pecan halves in a dry skillet over medium heat. Stir often and cook for about 3-4 minutes until fragrant and lightly browned. Remove from heat and set aside.
3. Make the Dressing:
In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until you get a smooth and creamy dressing.
4. Put the Salad Together:
In a large bowl, combine the mixed salad greens, diced celery, finely chopped red onion, dried cranberries, and crumbled blue cheese if using. Pour the dressing over the greens and toss everything gently so all the flavors blend well.
5. Serve:
Arrange the apple slices around the edge of your serving plate or bowl. Place the dressed salad in the middle, top with sliced grilled chicken, and sprinkle toasted pecans on top. Serve right away for a fresh, crisp salad feeling.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to get a nice sear without steaming.
Can I Prepare This Salad Ahead of Time?
You can cook and slice the chicken and prepare the dressing a day ahead. Keep the salad greens, apples, and nuts separate until just before serving to keep everything fresh and crisp.
What Can I Substitute for Pecans?
Walnuts or almonds work great as alternatives and add a similar crunchy texture and nutty flavor. Toast them lightly for the best taste.
How Should I Store Leftovers?
Store salad and dressing separately in airtight containers in the fridge for up to 2 days. Add apples and nuts fresh when serving again to maintain the best texture.
