This Fall Harvest Chicken Salad blends crisp apples, crunchy celery, tart dried cranberries, and toasted pecans with tender shredded chicken in a creamy yogurt-mayo dressing. The flavors are sweet, tangy, and slightly nutty; the texture is crisp and creamy at the same time. It’s special because it balances fall produce with hearty protein, making it filling yet fresh like a hug in a bowl that won’t weigh you down.
Top reasons to make it: it’s fast to pull together, great for packing lunches, and uses ingredients you can usually keep on hand. If you like a tangy twist, try a flavored dill pickle chicken salad for a zesty change-up from time to time.
Why You’ll Love This Recipe
- Ready in about 15–20 minutes
- Uses simple, everyday ingredients
- Perfect for meal prep or quick family meals
- Bright, seasonal flavors that feel cozy and fresh
Ingredients
- [3 cups] Cooked chicken, shredded
- [1 large] Apple, diced (leave the skin on for extra color and crunch)
- [1 cup] Celery, chopped
- [1/2 cup] Dried cranberries
- [1/2 cup] Pecans, chopped (toasted if you like extra flavor)
- [1/2 cup] Greek yogurt
- [1/4 cup] Mayonnaise
- [1/2 tsp] Salt
- [1/4 tsp] Black pepper
Step-by-Step Instructions of Fall Harvest Chicken Salad
- Combine the shredded chicken in a large mixing bowl.
- Add the diced apple, chopped celery, dried cranberries, and chopped pecans to the bowl.
- Whisk the Greek yogurt and mayonnaise together in a small bowl until smooth.
- Pour the dressing over the chicken mixture and toss gently to coat everything evenly.
- Season with salt and pepper, then taste and adjust seasoning as needed.
- Chill the salad for 10–15 minutes to let the flavors meld, or serve right away.
- Serve on a bed of greens, in a sandwich, or with crackers for a quick meal.
Tips for Success
- Toast the pecans briefly in a dry pan for a few minutes to boost their flavor.
- Chop ingredients to similar sizes so every bite has a good mix of textures.
- Use a tart apple (Granny Smith or Honeycrisp) for contrast with the creamy dressing.
Substitutions & Variations of Fall Harvest Chicken Salad
To Make It Vegan/Gluten-Free:
- Vegan: Swap shredded chicken for mashed chickpeas or diced baked tofu, and use dairy-free yogurt plus vegan mayo.
- Gluten-Free: This recipe is naturally gluten-free just check labels on mayonnaise and dried fruit if needed.
Variations:
- Add a squeeze of lemon or a teaspoon of Dijon mustard to the dressing for more tang.
- Replace pecans with walnuts or sliced almonds.
- Stir in chopped fresh herbs (parsley or tarragon) for a bright note.
- Mix in a spoonful of curry powder for a warm, spicy twist.
Storage Instructions of Fall Harvest Chicken Salad
Refrigerator: Store in an airtight container for up to 4 days. Stir before serving if the dressing settles.
Freezer: Not recommended — the texture of apples and celery will get soggy after freezing.
Make-Ahead: Cook and shred the chicken a day ahead, and chop the apples and celery just before mixing to keep them crisp.
Frequently Asked Questions (FAQ) of Fall Harvest Chicken Salad
Can I use rotisserie chicken?
Yes rotisserie chicken is a great shortcut and adds extra flavor.
Will the apples get soggy?
Apples will soften over time; add them just before serving or toss in a little lemon juice to slow browning.
Can I make this lower in fat?
Use all Greek yogurt instead of mayonnaise or choose light mayo to cut calories while keeping creaminess.
Final Thoughts
Fall Harvest Chicken Salad is a simple, feel-good recipe that brings fall flavors to the table with little fuss. It’s perfect for busy weekdays, easy meal prep, and family lunches that still feel special. If this recipe made your life a bit easier or your lunch a bit brighter, leave a comment and a star rating your feedback helps other home cooks find a new favorite.
Print
Fall Harvest Chicken Salad
A cozy and crunchy salad featuring crisp apples, crunchy celery, tart dried cranberries, and toasted pecans combined with tender shredded chicken in a creamy yogurt-mayo dressing.
- Total Time: 15-20
- Yield: 4 servings
Ingredients
- 3 cups Cooked chicken, shredded
- 1 large Apple, diced
- 1 cup Celery, chopped
- 1/2 cup Dried cranberries
- 1/2 cup Pecans, chopped
- 1/2 cup Greek yogurt
- 1/4 cup Mayonnaise
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Combine the shredded chicken in a large mixing bowl.
- Add the diced apple, chopped celery, dried cranberries, and chopped pecans to the bowl.
- Whisk the Greek yogurt and mayonnaise together in a small bowl until smooth.
- Pour the dressing over the chicken mixture and toss gently to coat everything evenly.
- Season with salt and pepper, then taste and adjust seasoning as needed.
- Chill the salad for 10–15 minutes to let the flavors meld, or serve right away.
- Serve on a bed of greens, in a sandwich, or with crackers for a quick meal.
Notes
Toast the pecans for extra flavor. Use a tart apple for contrast with the creamy dressing.
- Prep Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free, High-Protein