If you’re craving a refreshing yet cozy dish that captures the essence of the season, this Fall Chicken Salad Recipe is exactly what you need. It’s a vibrant medley of tender chicken, crisp apples, crunchy pecans, and tangy dried cranberries all brought together with a creamy, flavorful dressing. Perfect for a light lunch, picnic, or gathering with friends, this salad balances sweet, savory, and a hint of spice in every bite. Once you dive into this recipe, it will quickly become one of your go-to dishes that effortlessly celebrates autumn’s bounty.
Ingredients You’ll Need
These ingredients are delightfully simple but essential, each adding a unique layer of flavor, texture, or color that makes this Fall Chicken Salad Recipe truly shine. From the sweet crunch of apples to the savory richness of chicken, every component plays its part perfectly.
- Cooked chicken breasts: Use three medium breasts shredded or finely diced to provide the hearty protein base for the salad.
- Apples: Two cups of finely diced Honeycrisp or Fuji apples bring a crisp sweetness and a pop of color.
- Chopped pecans: One cup adds crunch and a toasty nutty flavor that complements the fruit beautifully.
- Diced celery: Two cups for a fresh, crunchy contrast with subtle peppery notes.
- Dried cranberries: One cup introduces a tart chewiness that brightens the salad.
- Diced red onion: One cup to give a punch of sharpness and a lovely red hue.
- Plain Greek yogurt (5%): One cup for a creamy, tangy dressing base that keeps the salad feeling light.
- Mayonnaise: A quarter cup adds richness and smoothness to the dressing.
- Sweet pickle relish: Half a cup for a hint of sweetness and piquancy that wakes up the palate.
- Dijon mustard: One tablespoon to add subtle depth and a gentle kick.
- Salt: One teaspoon to enhance all the flavors harmoniously.
- Black pepper: Half a teaspoon for a touch of warm spice.
- Ground sage: Half a teaspoon bringing earthy autumnal notes that marry perfectly with the apples and chicken.
- Garlic powder: Half a teaspoon for a mild aromatic edge.
How to Make Fall Chicken Salad Recipe
Step 1: Shred the chicken
Start by shredding the cooked chicken breasts—either by using a food processor if you want a quick, uniform texture or by hand for a rustic, chunky feel. This shredding creates the perfect base that will soak up the flavors of the dressing beautifully without becoming mushy.
Step 2: Combine the main ingredients
In a large bowl, toss together the shredded chicken, finely diced apples, crunchy pecans, celery, dried cranberries, and diced red onion. This colorful mix is the heart of your Fall Chicken Salad Recipe, where sweet, crunchy, tart, and savory elements happily mingle.
Step 3: Prepare the dressing
Whisk together plain Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, salt, black pepper, ground sage, and garlic powder in a separate bowl until smooth and creamy. This dressing adds tang, creaminess, and subtle spice, perfectly complementing the fresh ingredients.
Step 4: Toss and serve
Pour the dressing over the chicken mixture, and gently toss everything until well coated and evenly combined. This finishing step brings all the vibrant flavors and textures of your Fall Chicken Salad Recipe together, making it ready to serve in various delightful ways.
How to Serve Fall Chicken Salad Recipe
Garnishes
A sprinkle of extra chopped pecans or a scattering of fresh herbs like parsley or thyme adds a fresh, elegant touch on top. You can even add a few extra dried cranberries for bursts of bright flavor and eye-catching color on your serving plate.
Side Dishes
This salad pairs wonderfully with simple sides like whole-grain bread, crunchy pita chips, or a fresh green salad. Roasted root vegetables or a warm butternut squash soup also complement the fall flavors, turning your meal into a comforting seasonal feast.
Creative Ways to Present
For a fun twist, serve your Fall Chicken Salad Recipe in crisp lettuce cups or stuffed into lightly toasted bread rolls for a sandwich experience. It also works beautifully wrapped in a whole wheat tortilla or scooped onto crackers for easy party appetizers that impress without fuss.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container and keep it refrigerated. It stays fresh and tasty for up to three days. Stir gently before serving leftover portions to redistribute the dressing and keep every bite flavorful.
Freezing
Because of the fresh fruit, nuts, and yogurt dressing, freezing is not recommended for this salad. The texture and flavor would not maintain their fresh quality when thawed.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not advised. Just let refrigerated leftovers sit out for about 10 minutes before serving to bring out the flavors nicely.
FAQs
Can I use rotisserie chicken for this Fall Chicken Salad Recipe?
Absolutely! Rotisserie chicken works great because it’s already cooked and flavorful, saving you time while still delivering delicious results.
What kind of apples are best for this salad?
Honeycrisp and Fuji apples are ideal because they’re crisp and sweet, providing great texture and balance without turning mushy.
Can I make this recipe dairy-free?
Yes, you can substitute the Greek yogurt and mayonnaise with dairy-free alternatives like plant-based yogurt and vegan mayo to keep it creamy and allergy-friendly.
Is this salad suitable for meal prep lunches?
Definitely! It’s perfect for meal prep as it keeps well in the fridge and combines protein, fruits, nuts, and veggies for a balanced, satisfying lunch.
Can I add other nuts or seeds instead of pecans?
Of course! Walnuts, almonds, or even sunflower seeds would add a nice crunch and pair well with the flavors in this Fall Chicken Salad Recipe.
Final Thoughts
This Fall Chicken Salad Recipe is one of those dishes that feels like a warm hug on a crisp autumn day. Its blend of textures and flavors comes together effortlessly, making it a staple you’ll want to keep in your recipe rotation. Whether you’re feeding a crowd or just treating yourself, give this salad a try—you might just find your new favorite way to celebrate all things fall.
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Fall Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 16 servings 1x
- Diet: Gluten Free
Description
This Fall Chicken Salad recipe is a delightful combination of tender cooked chicken, crisp apples, crunchy pecans, and zesty dried cranberries, all tossed in a creamy, tangy dressing with Greek yogurt and Dijon mustard. Perfect for a light lunch or a festive gathering, this salad offers a refreshing taste of autumn with a balance of sweet, savory, and spicy flavors.
Ingredients
Salad Ingredients
- 3 medium cooked chicken breasts, shredded or finely diced
- 2 cups finely diced apples (such as Honeycrisp or Fuji)
- 1 cup chopped pecans
- 2 cups diced celery
- 1 cup dried cranberries
- 1 cup diced red onion
Dressing Ingredients
- 1 cup plain 5% Greek yogurt
- ¼ cup mayonnaise
- ½ cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon garlic powder
Instructions
- Shred Chicken: Shred the cooked chicken breasts using a food processor or by hand until finely diced or shredded to your preferred consistency.
- Combine Ingredients: In a large bowl, combine the shredded chicken, finely diced apples, chopped pecans, diced celery, dried cranberries, and diced red onion. Mix gently to evenly distribute all the ingredients.
- Make Dressing: In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, salt, black pepper, ground sage, and garlic powder until smooth and well blended.
- Toss and Serve: Pour the prepared dressing over the chicken salad mixture. Toss everything gently but thoroughly until the salad is well coated with the dressing. Serve chilled on bread, with chips, in a wrap, or on a bed of lettuce for a versatile and flavorful meal option.
Notes
- You can substitute pecans with walnuts or almonds for a different nutty flavor.
- Using Greek yogurt reduces fat and adds protein, making the salad healthier.
- This salad can be refrigerated for up to 3 days and tastes even better once the flavors meld together.
- Adjust the amount of salt and spices according to taste preferences.
- For a sweeter profile, increase dried cranberries or add a touch of honey to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
