Description
A vibrant and healthy Roasted Apple Chicken Salad combining tender pan-seared chicken breasts, caramelized cinnamon-spiced apple slices, mixed greens, toasted pecans, dried cranberries, and tangy crumbled feta cheese. Tossed with a homemade apple cider vinaigrette, this salad delivers a perfect balance of sweet, savory, and fresh flavors in just 35 minutes.
Ingredients
Scale
Chicken and Apples
- 2 boneless, skinless chicken breasts
- 2 medium apples (Honeycrisp or Fuji), sliced
- 1 tablespoon olive oil (for apples)
- 1/2 teaspoon cinnamon
- 1 tablespoon olive oil (for chicken)
- Salt and pepper, to taste
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
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 your oven to 400°F (200°C). Arrange the apple slices on a baking sheet, drizzle them evenly with 1 tablespoon of olive oil, and sprinkle the cinnamon over the apples. Roast in the oven for about 15 minutes, flipping the slices halfway through, until they are golden and caramelized.
- Cook the Chicken: While the apples are roasting, season the chicken breasts on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6 to 7 minutes on each side, or until the chicken is fully cooked through and no longer pink inside.
- Rest and Slice the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes. This helps retain the juices. Then slice the chicken into thin strips for the salad.
- Prepare the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 1/2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, along with salt and pepper to taste. Mix until the dressing is smooth and emulsified.
- 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 cheese.
- Toss and Serve: Drizzle the prepared dressing over the salad. Toss gently to coat all ingredients evenly. Serve immediately for the freshest flavor.
Notes
- You can substitute the pecans with walnuts or almonds if preferred.
- For extra flavor, add a sprinkle of fresh herbs such as parsley or thyme.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- This salad can be served warm or at room temperature.
- If making ahead, keep the dressing separate and toss just before serving to avoid sogginess.
