Fall Apple Chicken Salad with Maple Mustard Vinaigrette
Capture the flavors of autumn with this irresistible Fall Apple Chicken Salad with Maple Mustard Vinaigrette, a perfect blend of crisp textures and comforting seasonal ingredients. Tender, paprika-rubbed grilled chicken crowns a vibrant bed of mixed greens, sweet apple slices, tangy dried cranberries, and crunchy toasted pecans. Creamy crumbled goat cheese adds a luxurious touch, while the homemade maple mustard vinaigrette ties it all together with a balance of sweet, tangy, and savory notes. Ready in just 35 minutes, this salad is as easy to prepare as it is impressive to serve—a must-make recipe for healthy fall lunches or dinners. Rich in flavor and nutrition, it’s a celebration of autumn’s bounty in every bite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 cups mixed salad greens
- 1 large sweet apple (e.g., Honeycrisp or Fuji)
- 0.5 cups dried cranberries
- 0.5 cups toasted pecans
- 0.5 cups crumbled goat cheese
- 2 tablespoons maple syrup
- 1.5 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 0.25 teaspoons salt (for dressing)
- 0.25 teaspoons black pepper (for dressing)
Instructions
Preheat a grill pan or skillet over medium heat.
Rub the chicken breasts with 2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper on both sides.
Cook the chicken on the preheated pan for about 7-8 minutes per side or until the internal temperature reaches 165°F (75°C). Set aside and let rest for 5 minutes before slicing into strips.
While the chicken is cooking, wash and dry the mixed salad greens. Place them in a large salad bowl.
Slice the apple into thin wedges or bite-sized pieces, leaving the skin on for added texture and color. Add the apple slices to the salad bowl along with dried cranberries and toasted pecans.
Crumble the goat cheese over the salad ingredients.
In a small bowl or mason jar, prepare the Maple Mustard Vinaigrette by whisking together the maple syrup, Dijon mustard, apple cider vinegar, 4 tablespoons of olive oil, salt, and black pepper until emulsified.
Drizzle the vinaigrette over the salad and gently toss to coat the ingredients evenly.
Top the salad with the sliced chicken and serve immediately.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 4370 mg | 190% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 100.2 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 369 mg | 28% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
