Ingredients
Equipment
Method
Roast or grill the chicken
- Preheat oven to 425°F (or heat a grill/cast iron skillet over medium-high). Season chicken breasts with salt, black pepper, and Italian herbs, roast or grill until cooked through, 18–25 minutes depending on thickness, then slice and cool slightly with visible steam mostly gone.
Make the maple balsamic dressing
- Whisk olive oil, balsamic vinegar, maple syrup, Dijon, and salt and black pepper until emulsified, about 30–60 seconds, until the mixture looks glossy and uniform.
Assemble and serve
- Arrange chopped mixed greens or kale in a large bowl, then top evenly with sliced chicken, diced apple, cubed roasted beets, dried cranberries, candied pecans, crumbled goat cheese, and thinly sliced red onion.
Dress and toss
- Drizzle maple balsamic dressing just before serving, then toss lightly so greens look lightly coated and the toppings stay intact with a shiny sheen on the salad.
Notes
For best texture, keep the greens chopped and dry until the last minute, and drizzle dressing right before serving so candied pecans stay crisp. Store assembled salad (without dressing) in the fridge up to 2 days; add dressing only when ready to eat. Freezing is not recommended. For a gluten-free swap, ensure the Dijon and any Italian herbs seasoning are labeled gluten-free; the recipe is otherwise naturally gluten-free.