Chicken and Cranberry Salad w/ Maple Dijon Dressing
This Chicken and Cranberry Salad with Maple Dijon Dressing has everything I want in a fall salad. Juicy maple Dijon chicken, crisp apples, tart cranberries, salty bacon, creamy cheese and crunchy nuts, all tossed in a sweet and tangy homemade dressing. It’s hearty enough to call dinner but still fresh and easy, with the perfect balance of savory, sweet and tangy flavors.
If you already love the flavors in my Maple Dijon Turkey Meatballs or Maple Dijon Chicken and Vegetables, this salad takes that same sweet and savory combination and turns it into something a little lighter and fresher. The dried cranberries add just enough sweetness, while the apples and nuts give every bite plenty of crunch.
This is also such a good salad to keep in your back pocket once fall rolls around because it works just as well for an easy weeknight dinner as it does for entertaining or the holidays. And if you’re looking for more hearty seasonal salads, my Fall Couscous Salad and Harvest Kale Salad are two more favorites to add to your rotation. And if you have some dried cranberries left in the bag, use them to make my Cranberry Oatmeal Cookies for a little something sweet!
How to Make
Add the chicken marinade ingredients to a bowl and whisk to combine.
Add the chicken and turn/toss to evenly coat. Cover the bowl and place it in the fridge to marinate.
After the chicken has marinated, place it on a lined sheet pan and bake it in the oven.
Add all of the dressing ingredients to a bowl and whisk thoroughly to combine. Set aside.
Add all salad ingredients to a large bowl along with the prepared dressing and toss to combine. Top with sliced chicken and enjoy.
Tips and Tricks
- Give the chicken time to marinate. Let it sit for about 2 hours so it can soak up all that maple Dijon flavor.
- Don’t overcook the chicken. Bake just until it reaches 165°F, then let it rest for 5–10 minutes before slicing to keep it juicy.
- Choose a crisp apple. Honeycrisp is sweeter, while Granny Smith adds a tart bite that pairs really well with the cranberries and maple dressing.
- Make it your own. Walnuts, pecans or pumpkin seeds all work, and you can use goat cheese or feta depending on what you have.
- Wait to dress the salad. If you’re prepping ahead, keep the dressing separate and toss everything together right before serving so the greens stay fresh.
How to Save and Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the freshest results, store the chicken, salad, and maple Dijon dressing separately so the greens don’t become soggy.
If you’re meal prepping, wait to slice the apple until serving or toss the slices with a little lemon juice to help prevent browning. The chicken can be enjoyed cold or gently reheated before adding it to the salad.
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
If you make the Chicken and Cranberry Salad with Maple Dijon Dressing, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Chicken and Cranberry Salad w/ Maple Dijon Dressing
Ingredients
Chicken Marinade Ingredients:
- 4 – 6 Boneless Skinless Chicken Breasts
- ¼ Cup Olive Oil
- 1 ½ Tablespoons Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
Salad Ingredients:
- 8 Cups Mixed Greens (Approximately 8 oz.)
- ½ Cup Dried Cranberries
- ⅓ Cup Chopped Walnuts (Pumpkin Seeds, or Chopped Pecans)
- ⅓ Cup Crumbled Goat Cheese or Crumbled Feta Cheese
- 1 Small Apple (thinly sliced into 1 inch long pieces. I recommend using a Honeycrisp or Granny Smith Apple)
- 8 oz. Cooked Bacon (rough chopped)
Dressing Ingredients:
- ⅓ Cup Olive Oil
- 1 ½ Tablespoon Maple Syrup
- 1 Tablespoon Dijon Mustard
- Zest of Small Lemon
- Juice of ½ Small Lemon
- ¼ Teaspoon Salt
- ⅛ Teaspoon Black pepper
Instructions
Marinate the chicken:
- Set the chicken aside and add all remaining chicken marinade ingredients to a medium-large bowl and whisk to combine.
- Add the chicken and turn/toss to evenly coat.
- Cover the bowl and place it in the fridge to marinate for 2 hours.
Cook the chicken:
- After the chicken has marinated, place it on a lined sheet pan.
- Bake it in the oven at 375°F for 20 minutes or until it’s fully cooked and no longer pink in the center.
Prepare the salad:
- While the chicken is cooking, add all of the dressing ingredients to a bowl and whisk thoroughly to combine. Set aside.
- Add all salad ingredients to a large bowl along with the prepared dressing and toss to combine.
- Taste and adjust with any additional salt or black pepper if desired. Set aside.
Serve:
- When the chicken is done cooking, let it cool at room temperature for 5 – 10 minutes before slicing into thin pieces.
- Serve the chicken over the salad and enjoy.
Notes
- Chicken breasts can also be grilled instead of baked.
- Honeycrisp apples will give the salad a sweeter flavor, while Granny Smith apples add more tartness.
- Use walnuts, pecans, or pumpkin seeds depending on your preference.
- Goat cheese and feta both work well; goat cheese will give the salad a creamier, milder finish.
- For easier prep, the dressing can be made up to 3 days in advance and refrigerated until ready to use.
