Pan-roasted chicken thighs and sweet potatoes are paired with crisp Honeycrisp apple, sharp white cheddar, bacon, pecans, and arugula, then finished with an apple butter-Dijon glaze and creamy apple cider-Dijon dressing.
A dinner salad feels especially satisfying when it has plenty going on, and this apple butter chicken and sweet potato salad definitely does. Pan-roasted chicken gets coated in a savory, not sweet, apple butter-Dijon glaze, then layered with sweet potatoes, Honeycrisp apple, sharp white cheddar, bacon, pecans, and arugula.
Like my fall harvest Cobb salad, this is a salad that eats like a full dinner. And if you enjoy chicken dinners with fresh flavors, my bruschetta chicken is another good one to try.
The apple butter may sound like it would make this salad sweet, but it doesn’t. Dijon, apple cider vinegar, bacon, cheddar, red onion, and arugula keep everything firmly in savory territory, while the creamy apple cider-Dijon dressing brings all of the components together.
Reasons to Love This Recipe
Ingredients at a Glance
Chicken and Sweet Potatoes
- Boneless, Skinless Chicken Thighs. Juicy and flavorful, chicken thighs hold up well to pan roasting and the thick apple butter-Dijon glaze. I would not substitute chicken breasts here without adjusting the cooking time, so I’d keep thighs as the recommended choice.
- Sweet Potatoes. Cut them into even ¾-inch cubes so they cook at roughly the same rate and develop good browning in the skillet.
- Olive Oil. Olive oil helps the chicken and sweet potatoes brown while keeping the seasoning evenly distributed. You can substitute a neutral oil like avocado oil.
- Kosher Salt, Black Pepper, Garlic Powder, and Smoked Paprika. This is a simple savory seasoning blend that balances the sweeter ingredients in the salad.
Apple Butter-Dijon Glaze
- Apple Butter. Apple butter gives the glaze its concentrated apple flavor and thick texture. Because it is central to the recipe, I would not recommend substituting another ingredient for it.
- Dijon Mustard. Dijon sharpness and helps prevent the glaze from becoming overly sweet. I would keep Dijon here rather than recommending yellow mustard or another style.
- Apple Cider Vinegar. Apple cider vinegar adds acidity and balances the apple butter. White wine vinegar would be a reasonable (untested) substitute if needed, although apple cider vinegar reinforces the apple flavor of the dish.
Creamy Apple Cider-Dijon Dressing
- Plain Greek Yogurt. Creates the creamy base without making the dressing too heavy. Plain sour cream should work as a substitute, but it will make the dressing richer and slightly less tangy.
- Mayonnaise. Adds richness and smooths out the tang of the yogurt. If necessary, you could replace it with additional Greek yogurt, although the dressing will be a little lighter and tangier. We prefer the flavor balance that mayonnaise gives.
- Apple Cider Vinegar and Apple Cider. Provide acidity and fresh apple flavor. If apple cider is unavailable, unsweetened apple juice is a good alternative. You can also use plain water, but you will lose some of the apple flavor.
- Dijon Mustard. Adds tang and echoes the flavors in the apple butter-Dijon glaze.
- Honey. Adds just enough sweetness to round out the vinegar and mustard. Maple syrup should work as a substitute. It will give the dressing a slightly different flavor.
- Garlic. A small amount adds savory depth without overpowering the other ingredients. For convenience, you can substitute a small pinch of garlic powder. This substitution has not been tested.
- Water or Apple Cider. Add only as needed to thin the dressing to a drizzleable consistency.
Salad
- Baby Arugula. Its peppery flavor helps balance the apple, sweet potatoes, and glaze. Baby spinach is a reasonable untested alternative for readers who don’t care for arugula, although the salad will lose some of that peppery contrast.
- Honeycrisp Apple. This is the variety we tested and prefer because it stays crisp and has a good sweet-tart balance. Fuji or Gala are good, usually less expensive alternatives.
- Sharp White Cheddar. Adds a salty, tangy bite that helps keep the salad savory. Sharp yellow cheddar can be substituted without significantly changing the flavor. The main difference will be appearance.
- Bacon. Bacon brings smoky, salty flavor and crunch. Bacon really is the best option flavor wise. If you prefer, you can substitute smoked ham or prosciutto.
- Pecans. Pecans add crunch. Walnuts are the most natural untested substitute.
- Red Onion: Adds sharpness and freshness. Thinly sliced shallot should work as a milder alternative. If you like red onion but find it too strong raw, soak the slices in cold water for about 15 minutes, then drain and pat dry.
How to Make It (Photo Tutorial)
Tips for Success
- Keep the sweet potatoes in a single layer. The skillet can be fairly full but avoid stacking the potatoes. Keep the pan covered and stir every 2 to 3 minutes so they cook evenly and brown on multiple sides.
- Start checking the potatoes early. Begin testing them around the 10- to 12-minute mark. They are ready when a fork slides in easily but the cubes still hold their shape.
- Let the chicken tell you when to flip. Use the cooking time as a guide, but wait until the first side is well browned and releases cleanly from the skillet before turning it.
- Adjust the heat as you go. Cast iron holds heat well, so reduce the heat if the sweet potatoes or chicken begin browning too quickly.
- Keep the glaze thick. The glaze should cling to the chicken. Turn the chicken several times so it gets evenly coated.
- Dress the arugula lightly. One tablespoon is enough to coat the greens without weighing them down.
Make Ahead
A few things can be prepared ahead for faster assembly at dinnertime.
- Dressing. You can make the dressing up to 3 days ahead and store it covered in the refrigerator. Stir it before using and thin with a little water or apple cider if needed.
- Bacon. Cook and crumble the bacon ahead of time. Refrigerate until ready to use.
- Pecans. Toast and chop the pecans in advance, then store them in an airtight container.
- Sweet Potatoes. The sweet potatoes can be pan-roasted earlier in the day and set aside until you’re ready to assemble the salad.
- Apple. Slice the apple close to serving time to keep it from turning brown.
Storage
Store the salad components separately when possible. Refrigerate the chicken, sweet potatoes, bacon, cheese, and dressing in airtight containers, and keep the arugula, apple, pecans, and red onion separate until serving.
Cooked chicken and sweet potatoes can be refrigerated for up to 3 to 4 days. Store the dressing covered in the refrigerator for up to 3 days and stir well before using.
If the salad is already assembled, refrigerate leftovers promptly and enjoy them within 1 to 2 days. The arugula will soften and the apple may brown as it sits, but the salad will still be safe to eat if properly refrigerated.
More Hearty Dinner Salads
More Flavorful Chicken Dinners
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Chicken and Sweet Potatoes
- 1 pound sweet potatoes peeled and cut into ¾-inch cubes (Note 2)
- 2 tablespoons olive oil divided
- 1¼ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- ¾ teaspoon garlic powder divided
- ½ teaspoon smoked paprika divided
- 1 pound chicken thighs boneless, skinless (Note 3)
Apple Butter-Dijon Glaze
- 2 tablespoons apple butter
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
Creamy Apple Cider-Dijon Dressing (Note 4)
- ¼ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1½ teaspoons apple cider vinegar
- 2¼ teaspoons Dijon mustard
- 1½ teaspoons honey
- 1½ teaspoons apple cider
- ½ small garlic clove very finely minced
- ⅛ teaspoon kosher salt
- pinch black pepper
- 1 tablespoon water or apple cider as needed to thin (Note 5)
Salad
- 3 ounces baby arugula
- 1 small Honeycrisp apple thinly sliced (Note 6)
- 2 ounces sharp white cheddar shaved or broken into thin pieces
- 6 slices bacon cooked until crisp and crumbled
- ½ cup pecan halves roughly chopped
- ¼ small red onion very thinly sliced (Note 7)
Pan-Roasted Method — Tested and Recommended
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Place 1 pound sweet potatoes in a large bowl. Add 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika. Toss until evenly coated.
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Heat a large cast-iron skillet over medium heat. Add the sweet potatoes in a single layer and cover the skillet.Cook for about 12 to 15 minutes, removing the lid to stir the potatoes every 2 to 3 minutes. Begin checking for doneness at the 10- to 12-minute mark. The potatoes are ready when they are tender when pierced with a fork and browned in spots. Keep the skillet covered between stirrings, and reduce the heat as needed if the potatoes begin to brown or char too quickly. (Note 3)Transfer the sweet potatoes to a plate and set aside.
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Place 1 pound chicken thighs in the bowl. Add the remaining 1 tablespoon olive oil, ¾ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika. Toss until evenly coated.
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Return the skillet to medium heat. Add the chicken thighs without crowding the pan. Cook for about 4 to 5 minutes on the first side, or until well browned and the chicken releases cleanly from the skillet.Flip and cook for another 3 to 4 minutes, reducing the heat as needed if the chicken is browning too quickly. (Note 8)
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Whisk the 2 tablespoons apple butter, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar together in a small bowl. Add the glaze to the skillet, then turn the chicken several times to coat it thoroughly. (Note 9)
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Continue cooking, turning the chicken as needed to keep it well coated, until the glaze clings to the surface and the thickest part of the chicken reaches 165 F (74 C), about 3 to 6 minutes more. (Note 3)Transfer the chicken to a cutting board and let it rest for 5 minutes.
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Whisk together ¼ cup plain Greek yogurt, 1 tablespoon mayonnaise, 1½ teaspoons apple cider vinegar, 2¼ teaspoons Dijon mustard, 1½ teaspoons honey, 1½ teaspoons apple cider, 1 finely minced garlic clove, ⅛ teaspoon kosher salt, and pinch black pepper.Thin with 1 to 2 tablespoons water or apple cider as needed. (Note 5)
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Slice the rested chicken into thick strips.
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Lightly dress the arugula. Toss 3 ounces baby arugula with about 1 tablespoon dressing, using just enough to lightly coat the leaves. (Note 10)
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Arrange the arugula on a serving platter or individual plates. Top with the sweet potatoes, sliced chicken, sliced Honeycrisp apple, white cheddar, bacon, pecans, and red onion. Drizzle with about 1 tablespoon dressing per serving, or to taste. (Note 4)
Oven-Roasted Method — Not Kitchen Tested
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We developed and tested this recipe using the pan-roasted method above. This oven method is included as a more hands-off alternative, but it has not been tested in our kitchen. Oven performance and chicken thickness vary, so use the cooking times as a guide and rely on an instant-read thermometer to determine when the chicken is done.
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Preheat the oven to 350 F (175 C).
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Toss 1 pound sweet potatoes with 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika. Spread them in a single layer on a large, rimmed sheet pan.
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Roast for 20 minutes.
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Meanwhile, toss 1 pound chicken thighs with the remaining 1 tablespoon olive oil, ¾ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika.
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Stir the sweet potatoes and move them toward the edges of the pan. Arrange the chicken thighs in the center.
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Roast for about 15 minutes.
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In a small bowl, stir together 2 tablespoons apple butter, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar. Brush generously over the chicken.
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Return the pan to the oven and continue roasting for about 10 to 15 minutes, or until the chicken reaches 165 F (74 C) in the thickest part and the sweet potatoes are tender.
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Let the chicken rest for 5 minutes, then slice and assemble the salad as directed above.
- We tested this recipe in a large cast-iron skillet. Cast iron holds heat well and helps develop good browning on the sweet potatoes and chicken. Adjust the heat as needed during cooking.
- Cut the sweet potatoes into fairly even ¾-inch cubes so they cook at roughly the same rate. A fairly full skillet is fine as long as the potatoes fit in a single layer. Keep the skillet covered and stir every 2 to 3 minutes. Begin checking them at about 10 to 12 minutes. They are done when a fork slides in easily, but the cubes still hold their shape.
- Boneless, skinless chicken thighs vary in thickness, so use the cooking times as a guide. An instant-read thermometer is the most reliable way to check doneness. The chicken is ready when the thickest part reaches 165 F (74 C).
- You may have a little dressing left over, depending on how generously you drizzle it over the salad. Store any extra covered in the refrigerator for another use.
- Greek yogurt varies in thickness. Add water or apple cider a little at a time until the dressing is creamy but easy to drizzle.
- We used Honeycrisp apples when testing this recipe. Fuji or Gala are good, usually less expensive alternatives. Slice the apple close to serving time to prevent them from turning brown.
- If you prefer a milder raw onion flavor, soak the thinly sliced red onion in cold water for about 15 minutes. Drain well and pat dry before adding it to the salad.
- Use the cooking time as a guide rather than a strict rule. Let the first side develop good color before flipping. When the chicken is properly browned, it should release fairly easily from the skillet. If it is still firmly stuck, give it a little more time.
- This is a thick glaze rather than a pourable sauce. The finished chicken should have a glossy coating that clings to the meat when sliced for the salad.
- Arugula is delicate, so start with only 1 tablespoon dressing. The goal is to lightly coat the leaves rather than saturate them. Serve additional dressing with the finished salad if desired.
Make Ahead
The dressing can be made up to 3 days ahead and stored covered in the refrigerator. Stir well before using and thin with a little water or apple cider if needed.
The bacon and pecans can also be prepared ahead and stored separately.
The sweet potatoes can be cooked earlier in the day.
For the best texture and appearance, slice the apple close to serving time and cook and slice the chicken shortly before assembling the salad.
Calories: 588kcal | Carbohydrates: 40g | Protein: 35g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 136mg | Sodium: 1000mg | Potassium: 953mg | Fiber: 7g | Sugar: 16g | Vitamin A: 16935IU | Vitamin C: 9mg | Calcium: 219mg | Iron: 3mg
Servings: 4 servings
Calories: 588kcal
