Sweet, savory, and crunchy, this Apple Salad recipe has is everything you want in a fall salad! Served with warm chicken and a hot honey dressing, it’s light while still being flavor-packed and incredibly easy to make.

Not Your Average Apple Salad

Because we don’t do bland or boring around here.

I eat some version of a salad nearly what feels like every other day in the summer, but in the fall, especially early fall, I start craving something a little more cozy. Thankfully, this apple salad recipe has some of those cozy fall flavors while still being light and fresh. It’s one I come back to over and over again for a few different reasons.

Versatile – think of the ingredient list as more of a suggestion, and mix and match whatever you have on hand to make this recipe your own.
Flavorful – thanks to the plethora of ingredients, every bite is bursting with sweet, savory, spicy tastes that leave you coming back for more.
Filling – with veggies, protein, fats, and fiber, this salad is filling without being heavy, which makes it perfect for lunch!

— Ashlea

Recipe Ingredients and Notes

Hot Honey Dressing: my homemade hot honey dressing is what really makes this salad. It mixes a little sweet with a little heat and is so good.
Veggies: I use mixed greens for the base of this recipe. Then, I include red onion and celery for lots of crunch.
Apples: you can use any red or green apples you like best, but I prefer Pink Lady or Honey Crisp.
Goat Cheese: salty and creamy, this adds the perfect touch to the salad.
Dried Fruit: use dried cranberries or dried tart cherries – whatever you prefer!
Candied Pecans: these add even more crunch and texture to the salad. If you don’t care for the sweetness of the candied pecans, you can use plain roasted pecans, walnuts, or almonds instead.
Chicken: I prefer boneless, skinless chicken breast for salads, but you can swap boneless, skinless chicken thighs if you’d like.

Possible Variations and Additions to Make It Your Own

Dressing – swap the dressing with any other homemade or store-bought flavor you like best, such as copycat Chiptole dressing, spicy cashew dressing, or creamy honey mustard dressing.
Goat Cheese – not a fan of goat cheese? Use feta cheese, mozzarella, or Parmesan instead. Or, omit it completely to keep this recipe dairy-free.
Apples – add to or replace the apples with strawberries, blueberries, blackberries, or even peaches.
Chicken – use grilled shrimp, pan seared salmon, or crispy baked tofu instead.

How to Make This Delicious Apple Salad Recipe

Prepare the dressing. Combine all the dressing ingredients in a blender, pulsing until smooth.
Assemble the salad. Add the mixed greens to a large bowl, followed by the remaining salad ingredients.
Cook the chicken. Split the chicken pieces in half lengthwise. Then, season evenly on both sides, and cook in oil in a skillet over medium-high heat. You’ll know it’s done when it reaches an internal temperature of 165 degrees!
Serve. Top the salad with the cooked chicken, and serve with the dressing.

My Favorite Meal Prep Tips

This chicken apple salad recipe is great to prepare for your weekly meal prep! Here are my top tips to keep it fresh:

Make the dressing: prepare the dressing up to a week in advance, and store it in an airtight container in the fridge.
Chop and store your produce: wash and chop all the produce in advance, and store everything in separate airtight containers in the fridge. Then, all you have to do is toss everything together when you’re ready to eat!
Store the chicken: cook and dice the chicken ahead of time, and store it in an airtight container in the fridge.

My Favorite Pairings If You’re Looking for Inspiration

This recipe is more than filling enough to serve on its own. However, if I know I’m serving a particularly hungry crowd, I often add a side of herbed brown butter cheddar cornbread or gluten free honey cornbread muffins. Then, finish your meal with a grain free chocolate chip skillet cokie or gluten free lemon bars for dessert!

dressing being poured over salad with spoon

More Delicious Salad Recipes

I hope you give this Apple Salad Recipe a try! It’s quick, easy, and so delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Apple Salad with Hot Honey Vinaigrette

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Author: Ashlea Carver
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 4-6
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

Ingredients

Units Scale

Hot Honey Dressing

1/4 cup olive oil
1/2 cup whole milk yogurt
1/4 cup apple cider vinegar
1/3 cup hot honey
2 cloves garlic
2 tablespoons whole grain dijon mustard
1 1/2 tablespoons lemon juice
1/2 teaspoon salt (plus more to taste)
pepper to taste

For the Salad

8–10 cups spring mix
1 large pink lady or honey crisp apple, cored and thinly sliced
1/4 cup thinly sliced red onion
1/4 cup diced celery
1/3 cup goat cheese
1/3 cup dried cranberries or dried tart cherries
1/3 cup candied pecans

For the Chicken

1 tablespoon avocado or olive oil
1 pound boneless skinless chicken breast
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

Instructions

Make the Dressing: Add all of the ingredients to a blender and blend until well combined and creamy.
Make the Salad: Add the mixed greens to large mixing bowl. Top the salad with all of the veggies and toppings.
Make the Chicken: Split the chicken breast in half, lengthwise, to make it a bit thinner so it cooks more evenly. Add the chicken breast to a large mixing bowl. Add the salt, pepper, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the oil and then add the chicken breast. Cook for 4-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
Top the salad with the sliced chicken and serve with dressing.