Description
A fresh and flavorful Roasted Apple Chicken Salad combining caramelized apples, tender pan-seared chicken breasts, and a vibrant honey-Dijon dressing on a bed of mixed greens, perfect for a healthy and satisfying meal.
Ingredients
Scale
For the Roast Apples
- 2 medium apples, sliced (Honeycrisp or Fuji work well)
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
For the 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
Instructions
- Roast the Apples: Preheat your oven to 400°F (200°C). Arrange the apple slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and evenly sprinkle with cinnamon. Roast for 15 minutes, flipping the slices halfway through, until the apples are golden and caramelized.
- Cook the Chicken: While the apples roast, season the chicken breasts 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 no longer pink inside. 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, apple cider vinegar, Dijon mustard, honey, and salt and pepper to taste until emulsified and well combined.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted apple slices, sliced chicken, toasted pecans, dried cranberries, thinly sliced red onion, and crumbled feta or goat cheese. Drizzle the salad with the prepared dressing, toss gently to coat all ingredients evenly, and serve immediately for best freshness.
Notes
- Choose crisp apple varieties like Honeycrisp or Fuji for best roasting results.
- Allowing the chicken to rest before slicing helps keep it juicy.
- To toast pecans, place them in a dry skillet over medium heat for about 5 minutes, shaking frequently until fragrant.
- This salad is best served fresh but can be stored separately for meal prep.
- For a dairy-free option, omit the feta or substitute with a vegan cheese.
