Looking for more free recipes?

Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.

chopped chicken and apple salad in a black bowl

Chopped Chicken & Apple Salad with Sweet Onion Dressing

  • Author: Cristina Curp, FNTP
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Salad
  • Cuisine: Summer
  • Diet: Gluten Free


Fresh, sweet, tangy and crunchy this is the PERFECT chopped salad!



For the Salad

  • 5 slices bacon
  • 4 boneless skinless chicken thighs
  • 1 1/2 teaspoons lemon pepper seasoning
  • 1 teaspoon salt, divided
  • 1 apple, small dice
  • 1 pear, small dice
  • 1/2 red onion, small dice
  • 4 cups mixed greens, chopped
  • 1/2 cup chopped walnuts, lightly toasted

For the dressing 

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons mayo
  • 2 tablespoons dried chopped onion
  • pinch of salt


  1. In a large, hot skillet, cook bacon strips until crispy, about 5 minutes per side on medium-high heat.
  2. While the bacon cooks, season the chicken thighs liberally with 1 teaspoon lemon pepper and 1 teaspoon salt. Once the bacon is crispy set it aside and put the chicken thighs in the skillet.
  3. Cook on medium-high heat for 6 minutes per side or until browned, crispy, and cooked through.
  4. In the meantime, prepare the pears, apples, and walnuts.
  5. Chopp your greens and combine in a large bowl with the pear, apple, walnuts, a pinch of salt, and chopped-up bacon. When the chicken is ready, chop it up and add it to the bowl too. Remember to chop everything in small dice.
  6. To make the dressing combine all of the ingredients in a blender or small food processor. Blend until smooth. Pro tip: Soak the dried onion in the vinegar prior to blending so they soften.
  7. Pour the dressing over the salad and toss well. Taste and add more salt or lemon pepper if desired.
  8. Serve right away and dig in.

Recipe Notes:

  • To make this salad AIP: use my egg-free mayo for the dressing. Use garlic and lemon on the chicken, skip the pepper Omit the walnuts.
  • To make this Whole30: omit the maple syrup from the dressing, use 2 dates or 2 tablespoons apple sauce instead.


  • Serving Size: 1/4 recipe
  • Calories: 429
  • Fat: 28g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 18g