This recipe for Marinated Chicken Salad with Apple features juicy, flavorful grilled chicken that's marinated with apple juice, onion, fresh herbs, and spices. It's absolutely perfect in a fall-inspired salad with apple, pecans, and brie cheese.

I admit that my husband Mike is without a doubt the grillmaster in our house.
He’s very particular about the grilling process and basically has it down to a science. Which is why it was really strange when one day when I grilled (for like the second time, ever), he asked me how I made the chicken taste so good.
I had to laugh because I knew there was a compliment in there somewhere!
I told him that I marinated the chicken overnight. He said that was probably it.
Then I continued on to tell him that I followed his directions to the letter as far as grill technique, and he said that must be it.
And then I told him that I started with fresh chicken, and he said that answers his question.
(Who knew Mike was such a chicken connoisseur?! Kidding, honey...I knew all along. ;) )
Suffice to say, this chicken is pretty darn good. So good in fact, that it makes even an amateur griller like me look good.
The Best Marinated Chicken Salad with Apple
Ingredients for Marinated Chicken Salad with Apple
Apple, Onion, and Thyme Marinated Chicken:
- Fresh apple cider
- Apple cider vinegar
- Extra-virgin olive oil
- Honey
- Fresh thyme
- Dijon mustard
- Coarse kosher salt
- Black pepper
- Onion
- Apple
- Garlic
- Boneless skinless chicken breasts
Salad:
- Mixed field greens, or any baby greens you like
- Brie log
- Pecans
- Apple chips
How to Make Marinated Chicken Salad with Apple
- Combine all ingredients for the marinated chicken in a large bowl. Cover and refrigerate 4 hours or overnight.
- Remove the chicken from the marinade, and grill until fully cooked.
- To use the flavor-packed marinade as a dressing, add it to a medium saucepan; cover the saucepan leaving the lid ajar, bring it to a boil, and let it boil for 5 to 10 minutes. Turn the heat down as necessary so it doesn’t boil over. Turn off the heat and cool slightly, then process until completely pureed in a blender or food processor. Serve warm, at room temperature, or chilled as dressing for this salad.
- To assemble the salads, divide the mixed field greens between 4 plates. Divide the chicken and brie on top, and sprinkle on the pecans and apple chips.
Variations on This Recipe
- Switch up the fruit. Use pear if that's your thing (instead of apple cider use pear juice, and instead of apple chips use dried pears). Or orange is a delicious choice!
- Change the cheese. If brie isn't your favorite, go with whatever you like. A couple of my other favorites are sharp white cheddar and blue cheese in this chicken salad with apple.
- Swap out the nuts. Instead of pecans, you can use walnuts, almonds, hazelnuts, or whatever your favorite is.
Tips for Making Chicken Salad with Apple
- Marinating Chicken. You only need to marinate the chicken for 4 hours, but if you have time I recommend marinating it overnight. That way you will end up with the most tender, juicy, and flavorful chicken!
- Grilling Chicken. To help avoid tearing the chicken when you grill it, don’t flip it over onto the second side until it’s done searing on the first side and is easy to flip. Cooking times will vary depending on your grill and the size of your chicken breasts, but as a general guideline, we like to use a charcoal grill and cook for about 7 to 10 minutes on the first side, then flip and cook for about 5 minutes on the second side. A great way to check if your chicken is fully cooked is to make sure that the juices run clear and there is no pink inside. Inside the thickest part should register 165F on an instant-read thermometer.
- Use the Marinade as Dressing. There's a ton of flavor and nutrition in the marinade, why not use it as dressing?! To do so, bring it to a boil, and then let it boil for 5 to 10 minutes. Puree it until smooth in a blender or food processor, and then serve it as salad dressing warm, at room temperature, or chilled.
- Make a Big Batch: Since the grill is already hot, it’s easy to double the chicken if you’re cooking for a crowd or if you want to have pre-made lunches for the entire week. The cooked chicken will stay good for about 3 days stored covered in the fridge.
More Fall Inspired Salad Recipes to Make
- Pear Kale Salad with Candied Almonds and Crumbled Goat Cheese
- Warm Kale Salad Recipe with Roasted Potatoes and Warm Bacon Dressing
- Roasted Delicata Squash, Pardina Lentil, and Kale Salad with Maple-Pear Balsamic Vinaigrette
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Marinated Chicken Salad with Apple
Ingredients
Apple, Onion, and Thyme Marinated Chicken:
- 1 cup fresh apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 2 teaspoons fresh thyme leaves
- 1 teaspoon Dijon mustard
- ¾ teaspoon coarse kosher salt
- ¼ teaspoon ground black pepper
- ½ small onion peeled and thinly sliced
- ½ small red apple washed, cored, and thinly sliced
- 1 clove garlic peeled and cracked
- 1 pound boneless skinless chicken breasts
Salad:
- 6 cups mixed field greens or any baby greens you like
- 4 ounces brie log sliced
- ½ cup pecans toasted and coarsely chopped
- 4 tablespoons unsweetened apple chips broken up a bit
Instructions
- Combine all ingredients for the marinated chicken in a large bowl. Cover and refrigerate 4 hours or overnight.
- Remove the chicken from the marinade, and grill until fully cooked, about 12 to 15 minutes (there should be no pink in the center). Let the chicken rest for 5 to 10 minutes after grilling and then slice it cross-wise.
- Add the marinade to a medium saucepan (including the onion, apple, and garlic). Cover the saucepan (leaving the lid ajar), bring it to a boil, and let it boil for 5 to 10 minutes (turn the heat down as necessary so it doesn’t boil over).
- Turn off the heat and cool slightly, then process the boiled marinade until completely pureed in a blender or food processor. Serve warm, at room temperature, or chilled as dressing for this salad.
- To assemble the salads, divide the mixed field greens between 4 plates. Divide the chicken and brie on top, and sprinkle on the pecans and apple chips.
- Serve.
Faith's Tips
- Make a Big Batch: Since the grill is already hot, it’s easy to double the chicken if you’re cooking for a crowd or if you want to have pre-made lunches for the entire week. The cooked chicken will stay good for about 3 days stored covered in the fridge.
- Grilling Chicken: To help avoid tearing the chicken when you grill it, don’t flip it over onto the second side until it’s done searing on the first side and is easy to flip. Cooking times will vary depending on your grill and the size of your chicken breasts, but as a general guideline, we like to use a charcoal grill and cook for about 7 to 10 minutes on the first side, then flip and cook for about 5 minutes on the second side. A great way to check if your chicken is fully cooked is to make sure that the juices run clear and there is no pink inside. Inside the thickest part should register 165F on an instant-read thermometer.
- Tip When Making the Dressing: When you puree the marinade after boiling, leave the onions, apples, and garlic. They will add body and an almost creamy texture to the dressing!
Nutrition
This post was first published on An Edible Mosaic on September 16, 2014. I updated it with more information on September 23, 2021.
Betsy says
I could eat a salad for every meal if they all look like that! Yummy! ☺️❤️
Brianne @ Cupcakes & Kale Chips says
Yes, this HAD to go on my Salad Obsession Board. It is totally my kind of salad!
Lori says
This salad is on my must-try soon list! So delicious!
naomi says
My husband does all the grilling too. Great salad - so refreshing and with the added chicken you can totally make this for dinner.
Liz says
Whoa, it IS grilled to perfection! And with greens, apples, brie, pecans? Such a scrumptious salad!
Liz @ The Lemon Bowl says
I am loving all of these fall flavors!! Wish we could eat it together!
fabiola@notjustbaked says
Beautiful salad, photos, and recipe! Yum!
Cassie says
My husband is the grill master in our house, too, and no matter how much I try, I never grill chicken as well as he can. I'll be having him grill some for me very soon for this salad. It sounds so great for fall!
Laura (Tutti Dolci) says
I love these flavors, Faith. Such a nice entree salad!
Thalia @ butter and brioche says
This salad looks so incredibly delicious and that chicken is especially mouthwatering. Great recipe, thanks for sharing it!
Eileen says
This makes me think I should probably dig the grill out of the back of the garage before summer is well and truly over. :) Sounds delicious!
Christine at Cook the Story says
Using the apple cider as a marinade is an awesome idea!
Sandy @ ReluctantEntertainer says
Looks fabulous! I love any salad with toasted pecans!
Diane {Created by Diane} says
What a gorgeous salad, I could eat that every day!!! Looks delicious.
Erica says
hahahhahahah. Men ;). It looks and sounds delicious! So, whether it was the chicken, the marinade, or the grilling instructions- its a fabulous meal!
Rosa says
A wonderful marinade and lovely salad!
Cheers,
Rosa