Apple Pecan Chicken Salad Recipe

Toast and candy pecans

In a nonstick skillet over medium-low heat, melt 1 tsp butter. Add 1 cup pecan halves and 2 tbs granulated sugar. Cook, stirring frequently, 4–6 minutes until sugar melts and coats pecans and they become fragrant and lightly toasted. Remove from heat and immediately sprinkle 1/4 tsp sea salt, toss to combine. Spread pecans on parchment to cool and set. Break into clusters when cool.

If using refrigerated rotisserie or leftover chicken, slice into 1/4-inch thick strips. If cooking fresh: poach 2 boneless skinless chicken breasts in simmering lightly salted water or chicken broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then slice. Season lightly with salt and pepper.

Core and thinly slice the apples. To prevent browning and add brightness, toss apple slices with 1 tsp fresh lemon juice in a bowl. Thinly slice 1/4 cup red onion into rings or half-moons. Wash and spin-dry romaine, then chop into bite-size pieces (about 6 cups).

In a bowl or jar, combine 3 tbs raspberry jam, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake while slowly streaming in 4 tbs olive oil until emulsified. If the dressing is too thick, whisk in up to 1 tbs warm water to reach desired consistency. Taste and adjust seasoning.

In a large salad bowl, place the chopped romaine. Arrange or toss in the apple slices, sliced chicken, 1/4 cup red onion, 1/2 cup dried cranberries, and 1/2 cup crumbled bleu cheese.

Drizzle about half the raspberry vinaigrette over the salad and gently toss to coat evenly. Add more dressing to taste (reserve any extra in a jar for serving).

Scatter the candied pecans over the top. Finish with an extra sprinkle of bleu cheese or cracked black pepper if desired.

Divide salad among 4 plates or serve family-style. Pass additional dressing on the side. Serve immediately so apples and candied pecans remain crisp.