Berry Apple Pecan Chicken Salad
This single-serving salad is inspired by the Market Salad from Chick-fil-A and the Apple Pecan Salad from Wendy’s. It’s crisp, refreshing, and packed with textures tender chicken, juicy fruit, creamy blueberry vanilla goat cheese, and crunchy candied pecansall tied together with a tangy berry vinaigrette.
Servings 1 servings
Calories: 403kcal
Ingredients
- 2-3 frozen pre-cooked chicken tenders or uncooked (but will take longer)
- 2 cups mixed baby greens
- 1 apple
- 4-5 whole candied pecans
- ¼ cup raspberries frozen or fresh
- 1 ounce blueberry vanilla chèvre goat cheese log
- 2 tablespoon Newman's Own Raspberry Walnut Dressing Any tangy apple cider or berry vinaigrette
- pinch kosher salt
- ground black pepper freshly ground
Equipment
- Fruit Slicer or paring knife
- Pepper Grinder optional for freshly ground black pepepr
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Air Fry the Chicken: Place frozen chicken tenders in the air fryer and cook at 375 °F for 12–15 minutes, or until golden brown and fully cooked through. Let rest slightly before cutting.
- Prepare the Greens: Wash the mixed baby greens in a salad spinner. Fill the base with ice water and set the basket with greens on top to perk up the leaves. Drain, spin dry, and place in a wide-rim bowl.
- Add the Fruit: Slice an apple with a fruit slicer to make wedges (or use a sharp knife). Cut half (or use all) of it into chunks using kitchen scissors and add to the salad.
- Layer the Toppings: Hand-crush the candied pecans and sprinkle over the greens. Add raspberries and slices of blueberry vanilla goat cheese.
- Top with Chicken: Cut the air-fried chicken tenders into bite-size pieces with scissors and scatter over the salad.
- Dress and Finish: Drizzle with the berry vinaigrette. Sprinkle lightly with salt and freshly ground black pepper.
Notes
- For the freshest bite, prep the greens with the ice water method. It perks up wilted leaves and makes the salad extra crisp.
- Swap the raspberries for blueberries or strawberries, depending on what’s in season.
Nutrition
Calories: 403kcal | Carbohydrates: 40g | Protein: 28g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 379mg | Potassium: 755mg | Fiber: 6g | Sugar: 28g | Vitamin A: 1340IU | Vitamin C: 36mg | Calcium: 76mg | Iron: 2mg
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