If you're tired of the same old boring salads, you're not alone. Fortunately, there's a solution: the Chicken Apple Pecan Salad recipe. This delightful salad (a copycat recipe from Wendy’s menu) is packed with juicy chicken, crisp apples, crunchy pecans, and a fruit dressing that will truly awaken your taste buds.
Course Salad, Side Dish
Cuisine American
Keyword apple, butter pecan, chicken, salad
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 641kcal
Ingredients
2boneless skinless chicken breasts cooked and sliced*
4cupschopped romaine lettuce and baby spinach
1cupchopped applesI used Granny Smith and Honeycrisp
To a large salad bowl add the chopped lettuce and baby spinach.
Top with chopped apples, dried cranberries, crumbled blue cheese, and candied pecans.
Add the sliced grilled chicken to the salad bowl.
Drizzle the pomegranate vinaigrette dressing over the salad, starting with a small amount and adding more to taste.
Toss the salad gently until all the ingredients are well combined and evenly coated with the dressing.
Serve immediately and enjoy!
Notes
*You can prepare your chicken any way you’d like. I marinated mine for about 8 hours in Italian dressing and then grilled them.Need more of a guide? Try this method:To prepare the chicken for this salad, begin by preheating your oven to 375°F. Place the boneless, skinless chicken breasts on a baking sheet lined with parchment paper. Drizzle the chicken with olive oil and season with salt and pepper on both sides. Bake for 25-30 minutes or until the internal temperature reaches 165°F.Once the chicken is cooked, let it rest for a few minutes before slicing it into small, bite-sized pieces. This will allow the juices to redistribute throughout the chicken, ensuring that it is moist and flavorful.