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Apple Chicken Salad in wooden bowls

Chicken-Apple Salad Recipe

Valentina K. Wein
This Apple Chicken Salad Recipe with Cranberries holds its own as a main course, and is full of sweet, savory and spicy flavors that will keep you coming back for more. The Jalapeño Vinaigrette puts it over-the-top!
5 from 2 votes
Prep Time 23 mins
Cook Time 7 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine American
Servings 10
Calories 358 kcal


  • olive oil for the pan
  • 1 pound boneless skinless chicken breasts, lightly pounded so they’re even
  • 3 heads (about 8 cups) Romaine lettuce, washed and dried, roughly chopped
  • 2 crisp apples (about 3 cups), washed and dried, cut into bite-sized pieces
  • 1 large avocado (about 2 1/2 cups), cut into bite-sized pieces
  • 6 ounces Manchego cheese, cut into small dice
  • 1 1/4 cup scallions, finely chopped
  • 1 packed cup cilantro, washed and dried, roughly chopped
  • 3/4 cup roasted pepitas
  • 1 cup dried cranberries
  • about 3/4 recipe Creamy Roasted Jalapeno Lime Vinaigrette
  • salt and fresh ground black pepper


  • Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Once the oil is hot, season both sides of the chicken with salt and pepper and then place them in the pan. Sauté just until they’re cooked through, about 7 minutes, depending on the thickness. Flip them halfway through the cooking process. Set aside to cool.
  • In a very large mixing or serving bowl, toss the lettuce with the apples, avocado, Manchego, scallions, cilantro, pepitas, and cranberries.
  • Once the chicken has cooled to room temperature, slice it into bite-sized pieces and add it to the bowl.
  • Gently mix the salad with about 1 recipe of the Creamy Roasted Jalapeno Lime Vinaigrette. (You might use less than all of it — it’s up to you.)
Keywords salad for party, main course salads
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