Fall Chicken & Apple Salad with Cranberry Pecan Dressing


Take a cue from the seasons and you'll never have a boring salad again. This salad is a complete and filling meal with a variety of textures and flavors. Holiday tip: you could also try it with Thanksgiving turkey as your protein instead of the chicken breast. Skill Level: Beginner. 
Course Main Course, Salad
Keyword fall
Prep Time 1 hour
Servings 4
Calories 475kcal


Fall Chicken & Apple Salad

  • 1 1/2 lbs boneless skinless chicken breast
  • 1 Tbsp. olive oil
  • 2 Tbsp. mixed dried herbs & seasonings (we used rosemary, sage, parsley, garlic, salt, and pepper)
  • 2 heads romaine lettuce, rinsed and chopped
  • 1/4 cup toasted pecans, chopped
  • 1 green apple, sliced
  • 1/2 cup red onion, diced/julienned
  • 2 Tbsp. dried cranberries
  • 1 cup cooked farro (or other whole grain)
  • 1/2 Tbsp. apple cider vinegar
  • 1/4 tsp. salt

Cranberry Pecan Dressing

  • 1/3 cup champagne vinegar
  • 1 Tbsp. pure maple syrup
  • 1/4 cup dried cranberries
  • 1/2 cup unsalted pecans
  • 1 cup extra virgin olive oil
  • 1/3 cup water
  • Salt and pepper to taste


  • Marinate the chicken: place chicken in a large bowl or ziplock bag. Whisk together marinade of olive oil and seasonings. Pour over chicken. Cover/seal and refrigerate for at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Cook the farro (according to package directions) and toast the pecans. To toast pecans, spread them on a baking sheet and toast for 5-7 minutes, just until fragrant. Remove from heat and set aside.
  • Make the dressing: add all of the dressing ingredients to blender and puree until smooth. Set aside. 
  • Preheat grill to high heat. Grill chicken breast on each side for roughly 4 minutes each side. Turn chicken breast at 45-degree angle to ensure grill marks.
  • Move chicken to a baking sheet and finish cooking until done. The internal temperature should reach 160-165 degrees.
  • Let chicken and farro cool and mix together in a large salad bowl with 2 Tbsp. of dressing, the apple cider vinegar, and a pinch of salt.
  • Compose each salad by plating the greens and topping with apples, onion, pecans, cranberries, and the chicken/farro mixture. Drizzle on additional dressing to taste. Enjoy!


Nutrition Information: This composed meal is balanced with protein,
carbohydrates, healthy fats, and fiber. Dairy free.
Calories: 475
Fat: 16 g
Protein: 32 g
Carbohydrates: 27 g
Fiber: 6 g
Added Sugar: 0 g
Sodium: 450 mg