Apple pecan chicken salad is a perfect mix of crunchy, sweet, and savory all in one bowl. Crisp apples, crunchy toasted pecans, tender chicken, and fresh greens come together with a creamy dressing that ties everything nicely. It’s refreshing and filling, making it a great choice for a light lunch or a tasty dinner salad.
I love making this salad when I want something that feels both fresh and satisfying. The crunch of the pecans and the crisp apples adds such a nice texture that balances with the tender chicken. I usually toss everything with a simple yogurt or mayo-based dressing, sometimes with a little honey for sweetness. It’s a combo that never gets old.
This salad is also so easy to adjust depending on what you have on hand. You can add a few dried cranberries for extra fruity sweetness or swap the greens for spinach or kale. I often serve it on a bed of lettuce or stuff it into a sandwich for a quick meal. Either way, it’s one of those dishes I keep coming back to because it’s fresh, tasty, and straightforward to make.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for easy grilling and slicing. You can swap with rotisserie chicken or grilled thighs for more flavor and juiciness.
Apples: Gala or Fuji apples add sweetness and crunch. If unavailable, try Honeycrisp or Pink Lady. For a milder taste, pears also work well.
Pecans: Toasted pecans give a wonderful crunch and nutty flavor. You can substitute with walnuts or almonds if you prefer or have allergies.
Blue cheese: It adds tang and creaminess, balancing the sweetness of the fruit. If you don’t like blue cheese, feta or goat cheese are nice alternatives.
Dressing: The mix of Greek yogurt, mayo, honey, apple cider vinegar, and Dijon mustard creates a creamy and tangy dressing. For a lighter version, use all Greek yogurt, or swap honey with maple syrup or agave.
How Do I Grill Chicken Breast Without Drying It Out?
Grilling chicken breasts can be tricky because they dry out fast if overcooked. Follow these steps to keep them juicy and flavorful:
- Pat your chicken dry and brush with olive oil to prevent sticking and keep moisture in.
- Preheat your grill or pan to medium-high heat so you get a nice sear without overcooking.
- Grill chicken for about 5-6 minutes per side. Don’t move the chicken too much; let it cook to form nice grill marks.
- Use a meat thermometer to check for 165°F (75°C) internal temperature – this ensures safety without dryness.
- Let the chicken rest 5 minutes after grilling. This helps juices redistribute and keeps the meat tender when sliced.
Equipment You’ll Need
- Grill pan or outdoor grill – perfect for cooking chicken evenly with nice grill marks.
- Sharp chef’s knife – helps you slice apples and chicken cleanly without bruising.
- Cutting board – a sturdy board makes chopping safer and easier.
- Mixing bowl – great for tossing salad ingredients and dressing together.
- Whisk – useful for blending dressing ingredients smoothly.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or rotisserie chicken to save time and add different flavor.
- Replace blue cheese with feta or goat cheese for a milder, creamy tang.
- Add sliced avocado for extra creaminess and healthy fats.
- Mix in dried cherries or raisins instead of cranberries for a sweeter touch.
If you enjoyed this crisp, sweet-savory salad, try my refreshing Carrot Apple Salad, the picnic-ready Classic Potato BBQ Side Salad, and the hearty, nutrient-packed Roasted Sweet Potato Kale Salad.
Apple Pecan Chicken Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 6 cups mixed salad greens (spinach, kale, spring mix)
- 1 large apple (Gala or Fuji), thinly sliced
- 1/2 cup toasted pecans
- 1/4 cup dried cranberries
- 1/4 cup crumbled blue cheese
- 1/4 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12 minutes to cook the chicken. Allow 5 minutes for letting the chicken rest. Altogether, plan for about 25 minutes from start to finish.
Step-by-Step Instructions:
1. Grill the Chicken:
Heat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper, then drizzle with olive oil. Grill the chicken for 5-6 minutes on each side until cooked through (internal temperature 165°F/75°C). Remove the chicken and let it rest for 5 minutes before slicing thinly.
2. Make the Dressing:
While the chicken cooks, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper. Stir until smooth and creamy.
3. Assemble the Salad:
Place the mixed greens in a large bowl. Arrange the apple slices around the edges for a pretty touch. Lay the sliced grilled chicken in the center. Sprinkle the toasted pecans, dried cranberries, and crumbled blue cheese evenly over the salad. Drizzle with the dressing or serve it on the side. Toss gently just before serving if you like.
Can I Use Pre-Cooked or Rotisserie Chicken?
Yes! Using pre-cooked or rotisserie chicken is a great time-saver. Just shred or slice it and add it directly to the salad.
What Can I Substitute for Blue Cheese?
If you’re not a fan of blue cheese, try feta or goat cheese for a milder, creamy flavor that still pairs well with apples and pecans.
How Do I Keep the Apple Slices from Browning?
To prevent browning, toss the apple slices in a little lemon juice or soak them briefly in cold water before adding to the salad.
Can I Make This Salad Ahead of Time?
You can prep the chicken, dressing, and ingredients in advance, but assemble the salad just before serving to keep everything fresh and crisp.