Description
This Fall Chicken Salad is a delightful blend of tender chicken, crisp apples, sweet grapes, and crunchy pecans, all tossed in a creamy dressing with a hint of tangy Dijon mustard. Perfect for a light lunch or a refreshing dinner option.
Ingredients
Scale
For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 1 crisp apple (such as Honeycrisp or Gala), diced
- ½ cup red grapes, halved
- â…“ cup chopped celery
- ¼ cup chopped toasted pecans
- 2 tablespoons dried cranberries
For the Dressing:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Optional fresh thyme or parsley for garnish
Instructions
- In a large mixing bowl, prepare the dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Add ingredients: Add chicken, apple, grapes, celery, pecans, and cranberries to the bowl. Gently stir until coated in the dressing.
- Adjust seasoning: Taste and adjust salt and pepper as needed.
- Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Enjoy on a bed of greens, in a sandwich, or wrapped in lettuce leaves. Garnish with fresh herbs if desired.
Notes
- You can use rotisserie chicken for convenience.
- For a lighter version, replace half the mayo with plain Greek yogurt.
- Chopped walnuts or almonds can be used instead of pecans.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 9g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
