30-Minute Grilled Chicken Apple Salad

Here’s my go-to grilled chicken apple salad recipe that combines crisp, sweet apples with tender grilled chicken and fresh greens. I love how the smoky flavors from the grill mix with the natural sweetness of the fruit and the light dressing.

This salad has become my family’s favorite lunch option during the warmer months. I often make extra grilled chicken the night before just so we can throw this salad together the next day. It’s perfect for those busy afternoons when you want something that’s both filling and fresh.

What Kind of Apple Should I Use?

For this salad, you’ll want to pick an apple that’s both crisp and sweet, with enough firmness to hold its shape when sliced. While the recipe suggests Envy, Gala, or Fuji apples, you could also use Honeycrisp or Pink Lady varieties – they all bring that perfect balance of sweetness and crunch. Just try to avoid softer apples like Red Delicious, which can become mushy and don’t hold up as well in salads. When preparing your apple, slice it just before serving to prevent browning, or give the slices a quick toss in a bit of lemon juice if you need to cut them in advance.

Options for Substitutions

This salad recipe is super flexible and you can mix things up based on what you have in your kitchen:

• Honey: Out of honey? Try maple syrup or agave nectar in the same amount. Brown sugar works too, but start with 1/3 cup since it’s sweeter.
• Apple cider vinegar: You can swap this with white wine vinegar or regular white vinegar. If using regular vinegar, add a splash of apple juice to get that fruity note.
• Chicken breast: Chicken thighs work great here, or try turkey breast for a change. For a vegetarian version, grilled tofu or chickpeas make good protein alternatives.
• Aged white cheddar: Feel free to use gouda, gruyere, or even crumbled feta or goat cheese. Each cheese will give the salad its own personality.
• Orange-flavored cranberries: Regular dried cranberries work fine, or try dried cherries, raisins, or even chopped dried apricots.
• Apples: Pears make a nice substitute, or try firm stone fruits like peaches or nectarines when in season. Just make sure they’re not too ripe.
• Leafy greens: Any greens you like will work here – mix and match romaine, spinach, arugula, or spring mix. Just avoid iceberg lettuce as it lacks flavor and nutrients.

Watch Out for These Mistakes While Grilling

The biggest challenge when making this salad is preventing the chicken from becoming dry and tough – marinate it for at least 30 minutes (but no longer than 4 hours) in some of the dressing to keep it juicy and flavorful. Another common mistake is adding the dressing too early, which can make your greens wilt and your apple slices turn brown – instead, toss the salad right before serving and consider coating your sliced apples with a bit of lemon juice to maintain their crisp, fresh appearance. For the perfect temperature contrast, let your grilled chicken rest for 5-7 minutes before slicing and placing it on the cool greens, and remember to slice it against the grain for the most tender bite. To keep your nuts and cheese from sinking to the bottom of the bowl, add them last as a topping rather than mixing them throughout the salad.

What to Serve With Grilled Chicken Apple Salad?

This fresh and filling salad works great with a warm piece of crusty bread or some homemade garlic knots on the side. Since it’s already packed with protein and fresh ingredients, I like to keep the sides simple – maybe a cup of butternut squash soup in cooler months or some grilled corn on the cob during summer. For a light but satisfying meal, you could add some quinoa or wild rice on the side, which will soak up any extra dressing that makes its way to the plate. If you’re serving this at a lunch gathering, a platter of fresh fruit or some warm pita triangles would round out the spread nicely.

Storage Instructions

Keep Fresh: If you want to enjoy this salad later, store the dressing separately from the other ingredients. Keep the dressing in an airtight container in the fridge for up to a week. For the grilled chicken, place it in a separate container and it’ll stay good in the fridge for 3-4 days.

Prep Ahead: Want to meal prep this salad? Chop your greens, slice the apples (toss them in a bit of lemon juice to prevent browning), and store each component separately. When you’re ready to eat, just toss everything together with the dressing. The chicken can be grilled ahead of time and used throughout the week.

Assembly Tips: For the best taste and texture, add the nuts and cheese right before serving to keep them crunchy and fresh. If you’re packing this for lunch, layer the ingredients with the dressing at the bottom, followed by chicken and hardy ingredients, with the greens on top – then just shake it up when you’re ready to eat!

Preparation Time	15-30 minutes
Cooking Time	15-30 minutes
Total Time	30-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 150-160 g
• Fat: 180-200 g
• Carbohydrates: 140-160 g

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup natural honey
• 1/2 cup apple cider vinegar
• 1/4 cup mustard (dijon or honey mustard preferred)
• 1 1/2 teaspoons kosher salt (adjust to taste)
• 1 1/2 teaspoons fresh black pepper (adjust to taste)
• Approximately 1.25 pounds boneless, skinless chicken breast (thinly sliced)
• About 6 cups leafy greens (use romaine, kale, fresh spinach, or your preferred greens)
• 1 large apple (cored and thinly sliced, recommended varieties: envy, gala, fuji)
• 1 cup white aged cheddar (crumbled or shredded)
• 1/2 cup orange-flavored dried cranberries (plain ones can be used as an alternative)
• 1/2 cup nuts (such as sliced almonds, candied pecans, spiced walnuts, or cashews)

Step 1: Prepare the Marinade

In a medium glass jar or container with a lid, add all the marinade ingredients.

Secure the lid tightly and shake vigorously until everything is well combined.

Taste the marinade and tweak the seasoning as necessary to suit your preference.

Set aside half of the mixture to be used later as a vinaigrette over the salad.

Step 2: Marinate the Chicken

Take the remaining half of the marinade and pour it into a large zip-top plastic bag.

Add the chicken to the bag, seal it, and toss to coat the chicken evenly with the marinade.

Allow the chicken to marinate for at least 20 minutes.

For the best results, marinate overnight in the refrigerator, as this will result in tender and juicy chicken.

Step 3: Grill the Chicken

Preheat the grill to high heat.

If using a grill pan, heat it over high heat on the stove.

Once the grill is ready, add the marinated chicken and reduce the heat to medium.

Cook the chicken for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

Depending on the grill and the thickness of the chicken, cooking time may vary.

Allow the chicken to rest off the heat on a platter while you prepare the salad.

Step 4: Assemble the Salad

To a large bowl, platter, or individual bowls, add the lettuce, sliced apple, cheddar cheese, cranberries, and almonds.

Set aside while you slice the rested chicken.

Step 5: Slice and Serve

Slice the grilled chicken and add it to the salad.

Drizzle the reserved vinaigrette over the salad as desired and toss to combine all the ingredients.

Serve immediately.

Any leftover vinaigrette will keep airtight in the fridge for up to 1 week.