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A giant bowl of fresh spring greens topped with dried apple chips, fresh blueberries, and slices of chicken. A small jar of fuji apple dressing is waiting to be poured over the salad.

Chicken and Apple Salad

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  • Author: Rebecca Neidhart


This Chicken and Apple Salad is a satisfying salad that can be the main course or a side! The dressing is a sweet, apple vinaigrette and the toppings add extra flavors and textures for interest.



For the Chicken:

  • 22.5 lbs. chicken breast
  • 1/2 cup olive oil
  • 1/4 cup golden balsamic vinegar
  • 1 1/2 Tbsp. honey
  • 2 cloves minced garlic
  • 2 tsp. salt
  • 1 1/2 tsp. basil
  • 1 tsp. oregano

For the Dressing:

  • 2/3 cup apple juice concentrate
  • 1/4 cup olive oil
  • 1 Tbsp. honey
  • 2 Tbsp. golden balsamic
  • 1 tsp. ground mustard
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 clove garlic

For the Salad & Toppings:

  • 1 large clamshell of spring greens
  • 1 1/2 cups apple chips
  • 1 cup blueberries
  • 1/2 cup sliced almonds


Begin by butterflying the chicken breasts (see notes), then place them in a large bowl. Combine the 1/2 cup olive oil, white wine vinegar, 1 1/2 Tbsp. honey, 2 cloves of minced garlic, 2 tsp. salt, basil, and oregano, then pour it over the chicken. Move the chicken pieces around to make sure that the marinade is covering all of it. Marinade for 3-4 hours, or overnight. Preheat the oven to 350° and line a baking sheet with foil. Place the chicken on the sheet and bake for 15-20 minutes, or until it registers 160° on an internal thermometer. Allow to cool, then slice thinly. In a blender, combine the apple juice concentrate, 1/4 cup olive oil, 1 Tbsp. honey, golden balsamic vinegar, ground mustard, 1/2 tsp. salt, white pepper, and whole garlic clove. Blend until smooth. To serve the salad, place the spring greens in a large serving bowl and toss with chicken, blueberries, 1 cup of apple chips, and almonds if using. Sprinkle the remaining blueberries and apples on the top, and serve with the dressing on the side.