Easy Granny Smith Apple Pecan Chicken Salad

Skip the Wendy’s drive-through and instead make your own apple pecan chicken salad from scratch.

Tart Granny Smith apples, meaty pecans and breaded chunks of chicken are topped with a homemade honey orange balsamic vinaigrette.

This hearty salad is delicious and tastes better than anything on the fast food restaurant’s menu.

I don’t frequently eat fast food.

It was last summer on a road trip to the Outer Banks of North Carolina that the family decided to stop at Wendy’s.

Not in the mood for burgers, I selected an apple pecan chicken salad.

I was surprised how tasty it was.

I decided I could make a healthier version at home using a homemade dressing. Challenge excepted!

I think my version is better than anything fast food.

I’ve been eating a lot of salads for lunch as part of my New Year’s resolution.

I am doing a great job with that…it’s April after all.

I’m really not one to make resolutions but eating healthier shouldn’t take effort.

And the salad is so delicious it doesn’t feel like a chore.

My kids love Panko crusted chicken. I usually prepare plenty for leftovers that can be used in other recipes during the week.  

This salad takes less than 30 minutes from pan to plate.

I left off the dried cranberries and crumbled blue cheese but it’s easy enough to add in moderation.

Next time you’re in the mood for Wendy’s, skip the drive-through line and make this easy and delicious salad at home.

Love apples? Be sure to try my Honeycrisp Apple Pecan Salad with an Apple Cider Vinaigrette.

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Granny Smith Apple Pecan Chicken Salad

Ali Randall

Skip the Wendy’s drive-through and instead make your own apple pecan chicken salad from scratch.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 2

Ingredients

  

• 2 boneless, skinless chicken breasts
• 1 eggs, beaten
• 1 cups Panko breadcrumbs
• 1/4 cup olive oil
• 4 cups baby spring lettuce mix
• 1/2 cup chopped pecans
• 1 Granny Smith apple, cored and sliced
• 1/4 cup dried cranberries, optional

For the vinaigrette:

• 1/2 cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 teaspoon whole grain mustard
• 2 teaspoons honey
• 3 tablespoon orange juice
• 2 tablespoons minced shallot
• 1/4 teaspoon black pepper
• 1 teaspoon salt

Instructions

 

• Heat the oil in a large skillet over medium high heat.
• To prepare the chicken place the beaten egg into a shallow bowl. Dip each breast into the egg, then into the breadcrumbs. Transfer each to the hot skillet. Cook the chicken until golden brown, about 5 minutes per side.
• Transfer the chicken to a platter to cool. Then chop each chicken breast into cubes.
• Whisk together all the ingredients for the vinaigrette.
• Arrange the greens in two bowls. Top with chicken and apples. Sprinkle with pecans and drizzle the vinaigrette over the salad.

Keyword Apple Pecan Salad

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