Description
This Roasted Apple Chicken Salad is a vibrant and flavorful dish combining tender roasted apples, juicy pan-seared chicken breasts, crunchy toasted pecans, dried cranberries, and creamy feta cheese over a bed of mixed greens. Finished with a sweet and tangy homemade apple cider vinaigrette, this salad offers a perfect harmony of textures and tastes ideal for a wholesome lunch or light dinner.
Ingredients
Scale
For the Roasted 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
- Salt and pepper, to taste
- 1 tablespoon olive oil
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
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
Instructions
- Roast the Apples: Preheat the oven to 400°F (200°C). Arrange the apple slices on a baking sheet, drizzle them with 1 tablespoon of olive oil, and sprinkle evenly with cinnamon. Roast the apples for 15 minutes, flipping halfway through, until they are golden and caramelized.
- Cook the Chicken: While the apples are roasting, season the chicken breasts with salt and pepper on both sides. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side, or 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 of olive oil, apple cider vinegar, Dijon mustard, honey, and salt and pepper to taste until the dressing is emulsified and well combined.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted apples, sliced chicken, toasted pecans, dried cranberries, thinly sliced red onion, and crumbled feta cheese. Drizzle the prepared dressing over the salad and toss gently to coat everything evenly. Serve immediately for the best freshness and flavor.
Notes
- Use crisp apple varieties like Honeycrisp or Fuji for the best texture and sweetness when roasting.
- Letting the chicken rest after cooking ensures it stays juicy when sliced.
- Toast pecans lightly in a dry skillet over medium heat for 3-5 minutes to enhance their flavor and crunch.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days; whisk again before using.
- For a dairy-free version, omit the feta or substitute with a vegan cheese alternative.
