Fall is here and that means everything I cook has to be fall themed. I love leaning into the seasons in the kitchen. We went apple picking this past weekend and I got a jar of apple butter from the Perry Lowe Orchard Store. I was thinking of creative ways to use up the apple butter other than slathering it on a biscuit with butter. This salad dressing utilizes apple butter, and it is so so delicious! It gives that sweetness that every dressing needs in my opinion, paired with tangy apple cider vinegar. I might make this dressing year round!

This salad is all about the toppings in my opinion. Of course chicken is the protein for this salad, but everything else is the star of the show. Blue cheese crumbles work so well with the fresh diced apple on top. Not to mention the delicious pecan praline crunch topping that balances everything out! And last but not least, I top this salad with kettle cooked potato chips. Yep, I said it! If you have never tried chips on top of your salad you are missing out! I use chips on top of my favorite Green Salad with Green Goddess Dressing as well!

If you need a salad to bring to a fall gathering this season I hope you try out this delicious salad! Enjoy!

Why You Should Make This Orchard Salad with Apple Butter Vinaigrette

Sweet and Salty. I love this combination with my salads.
Filling. My husband doesn’t love when salad is for dinner, but this one is actually so filling!
Fresh. Break up the soup monotony this fall and change things up!

Here’s what you’ll need:

Chicken – however you want to cook it!
Salad Base – use your favorite! I used a spring mix.
Blue Cheese – to crumble on top.
Apple – diced and sprinkled onto the salad!
Pecans & Brown Sugar – to make the pecan crunch topping.
Apple Butter – for the dressing.
Olive Oil – also for the dressing!
Dijon Mustard & ACV – for the dressing!
Kettle Chips – crunched on top!
Avocados – diced and top on the salad.

Ingredients for orchard salad with apple butter vinaigrette.

Orchard chicken salad with apple butter vinaigrette.

Orchard Salad Tips

Chicken. I baked mine and seasoned with Trader Joes “Everything but the leftovers” seasoning.
Prep. If bringing this to an event, prep everything in your large salad bowl but reserve the dressing and wait to add the chips until right before serving.

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How To Make an Orchard Salad with Apple Butter Vinaigrette

Chicken. If cooking your own chicken, go ahead and get it going. I baked my chicken thighs and seasoned with Trader Joe’s Everything but The Leftovers seasoning. Set aside once cooked to cool. Slice or cut chicken however you like when serving!
Pecans. Prep a baking sheet with parchment paper and set aside. In a skillet over medium heat, add in water, brown sugar, and pinch of salt. Stir this until melted and starting to bubble. Add in chopped pecans and stir to coat. Stir constantly for about 2 minutes until pecans are coated and the syrup mixture has thickened up. Pour pecan mixture onto parchment sheet and spread into an even layer. Allow to cool. Once cool break up the pecans into small pieces that can be sprinkled on the salad!
Dressing. In a mason jar add in all salad dressing ingredients. Shake well. Taste and adjust seasoning as needed.
Assemble! In a large salad bowl add in your salad base. Top with chicken, blue cheese, avocado, pecan praline crunch, chopped apple, and crushed kettle cooked potato chips (I just crush them with my hands right on top of the salad). Drizzle dressing on to the salad. Serve immediately and enjoy!

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Recipe Variations

Bacon. If you want to swap the chicken for bacon, you totally could!
Apple Butter. If you don’t have any on hand, use an extra tablespoon of honey in the dressing.
Blue Cheese. If you aren’t a blue cheese fan, try goat cheese or feta!

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