Fall Harvest Chicken Salad

There’s something inherently comforting about a dish that embodies the essence of fall—something that brings together the crisp air, colorful leaves, and a palette of flavors that perfectly capture the season. One dish that holds a special place in my heart—and on my dinner table—is the Fall Harvest Chicken Salad. Whether I’m hosting a cozy autumn gathering or simply looking for a quick and nourishing meal, this salad feels like a warm hug in a bowl.

Why you’ll love this recipe

Let’s talk about what makes this salad so special. First off, it’s an incredible fusion of tastes and textures. You’ve got succulent shredded chicken playing nice with the sweet crunch of apple, and then there are those chewy dried cranberries that add a burst of tartness. The walnuts bring a delightful crunch, while the celery and red onion add a fresh crunch that keeps things interesting. The dressing? It’s creamy, slightly sweet, and bursting with flavor thanks to the honey. Plus, you can whip it up in no time.

Not only is this salad irresistibly good, but it’s also a nutrition powerhouse. Packed with protein from the chicken, a healthy dose of fiber from the fruits and nuts, and probiotics from the yogurt, it’s balanced enough to be a satisfying meal on its own. And here’s the kicker—it’s as versatile as a well-worn sweater; you can serve it chilled for a summer picnic or at room temperature for lunch on a crisp fall day.

Gather these ingredients

Let’s gather what you’ll need:

• 2 cups cooked chicken, shredded: This is your star ingredient! You can use leftover rotisserie chicken, poach some chicken breasts, or even grab a pack of pre-cooked chicken from the grocery store.

• 1 apple, diced: Aim for a crunchy, sweet variety like Honeycrisp or Fuji. They add a nice contrast to the savory chicken and tangy dressing. Feel free to adjust this based on your taste—some folks love a tart Granny Smith for a zesty punch.

• 1/2 cup dried cranberries: Sweet and tart, these little jewels not only add flavor, but they also pack in nutrition. You can swap them out for raisins or even chopped dried apricots if cranberries aren’t your jam.

• 1/4 cup walnuts, chopped: They provide that satisfying crunch. You can also substitute with pecans or even sunflower seeds if you’re nut-free.

• 1/4 cup celery, chopped: Celery adds a refreshing crispness. It’s low-calorie and brings a delightful crunch—you could also try jicama for a fun twist!

• 1/4 cup red onion, chopped: This brings a bit of sharpness. If raw onion isn’t your thing, consider using green onions or shallots for a milder flavor.

• 1/2 cup Greek yogurt or mayonnaise: This is where we create creaminess! Greek yogurt adds a nice tang and fewer calories than mayo. Use whichever you prefer—or mix them for a creamy, delicious dressing.

• 1 tablespoon honey: Just a touch of sweetness to balance out the tang. If you’re vegan, maple syrup works beautifully here.

• Salt and pepper to taste: Essential for enhancing all those lovely flavors.

How this recipe comes together

Ready to dive into making this delightful dish? Here’s how to put it all together:

1. Mix it up: Grab a large bowl—this is where the magic happens. Combine the shredded chicken, diced apple, dried cranberries, chopped walnuts, celery, and red onion. Make sure everything is evenly distributed; no one likes clumpy salads!

2. Make the dressing: In another bowl, whisk together the Greek yogurt (or mayonnaise), honey, and a pinch of salt and pepper. You want it smooth and creamy—so give it some love!

3. Combine: Pour that luscious dressing over your chicken mixture, and gently stir until every delicious piece is coated.

4. Chill or Serve: Enjoy it right away or let it chill in the fridge for about 30 minutes to meld those flavors.

Best way to enjoy it

Now, onto serving! This salad is incredibly versatile. Serve it on a bed of greens like spinach or arugula for a lovely presentation, or pile it high on whole-grain bread for a sensational sandwich. You might even find it’s delicious nestled inside a wrap with some crunchy lettuce for added texture. Pair it with a warm bowl of soup or a side of roasted veggies for a cozy dinner. You could even pack it for lunch—it’s perfect for meal prep!

Keeping leftovers fresh

Don’t worry if you have leftovers; this salad keeps quite well. Store it in an airtight container in the refrigerator, and it should last about three days. Just give it a good stir before serving again to bring it back to life. I generally don’t recommend freezing it, as the texture of the salad can change when you thaw it out—nobody wants a mushy salad, right?

Helpful cooking tips

• Bonus Crunch: If you want to amp up the crunch factor, toast those walnuts before adding them. Just a minute or two in a dry skillet can deepen their flavor.

• Extra Creamy: Feel free to adjust the creamy elements. For a richer taste, you can add a splash of lemon juice to the dressing for a zesty kick that brightens everything up.

• Make it a Meal: Add in some quinoa or farro to the mix for extra heartiness—it’s a great way to turn this salad into a full meal!

Recipe variations

There’s all kinds of wiggle room to make this salad your own. Feel like a little spice? Toss in some chopped jalapeños for a kick! Want a Mediterranean twist? Swap out the chicken for chickpeas, add feta, and a splash of lemon juice. The possibilities are endless!

Ingredients

• 2 cups cooked chicken, shredded
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup celery, chopped
• 1/4 cup red onion, chopped
• 1/2 cup Greek yogurt or mayonnaise
• 1 tablespoon honey
• Salt and pepper to taste

Directions to follow

1. In a large bowl, combine shredded chicken, diced apple, dried cranberries, chopped walnuts, celery, and red onion.
2. In a separate bowl, mix Greek yogurt (or mayonnaise) with honey, salt, and pepper.
3. Pour dressing over the chicken mixture; stir until well combined.
4. Serve chilled or at room temperature.

Your questions answered

Q: How long does it take to prepare?
A: Prep time should be around 15 minutes, especially since the chicken is already cooked. Quick and easy!

Q: What’s the best way to store leftovers?
A: Keep your leftovers in an airtight container and enjoy within 3 days for the best flavor.

Q: Can I use canned chicken?
A: Absolutely! Just be sure to drain it well before shredding.

Q: How can I make it lighter?
A: Opt for Greek yogurt instead of mayonnaise for a lighter dressing.

Q: What can I serve alongside this salad?
A: It pairs beautifully with warm soups or a slice of hearty bread.

This Fall Harvest Chicken Salad is not just a dish—it’s an experience, a celebration of flavors wrapped up in a stunning bowl. I can’t wait for you to try it out and maybe even put your own spin on it. So gather those ingredients, invite a friend to join you, and let the cooking adventure begin! Share your creations with me; I’d love to know how it turned out! Happy cooking!

Print Recipe

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Fall Harvest Chicken Salad

Cooking Method: Mixing Courses: Lunch, Main Course, Side Dish Recipe Keys: Cold E Easy H Healthy Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time Rest Time Total Time 45 hrs

Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Fall

Description

This Fall Harvest Chicken Salad is a delightful fusion of flavors and textures, perfect for showcasing the essence of fall.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups cooked chicken, shredded (Can use leftover rotisserie chicken or pre-cooked chicken.)
• 1 apple diced (Use a crunchy, sweet variety like Honeycrisp or Fuji.)
• ¹⁄₂ cup dried cranberries (Substitute with raisins or chopped dried apricots if desired.)
• ¹⁄₄ cup walnuts, chopped (Can substitute with pecans or sunflower seeds for nut-free.)
• ¹⁄₄ cup celery, chopped (Jicama can be used as a fun twist.)
• ¹⁄₄ cup red onion, chopped (Green onions or shallots can be used for a milder flavor.)
• ¹⁄₂ cup Greek yogurt or mayonnaise (Choose Greek yogurt for fewer calories.)
• 1 tablespoon honey (Maple syrup can be used for a vegan version.)
• Salt and pepper to taste (Essential for flavor enhancement.)

Instructions

Preparation Steps

1. Mix the Salad

   In a large bowl, combine shredded chicken, diced apple, dried cranberries, chopped walnuts, celery, and red onion. Ensure everything is evenly distributed.
   Mark as complete

2. Make the Dressing

   In a separate bowl, mix Greek yogurt (or mayonnaise) with honey, salt, and pepper until smooth and creamy.
   Mark as complete

3. Combine

   Pour the dressing over the chicken mixture and gently stir until well combined.
   Mark as complete

4. Serve

   Serve immediately or let chill in the fridge for about 30 minutes to meld flavors.
   Best served on a bed of greens or as a sandwich.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 13g20%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 70mg24%

Sodium 300mg13%

Potassium 400mg12%

Total Carbohydrate 45g15%

Dietary Fiber 5g20%

Sugars 15g

Protein 25g50%

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Vitamin A 10 IU

Vitamin C 15 mg

Calcium 5 mg

Iron 8 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 5 mcg

Thiamin 5 mg

Riboflavin 4 mg

Niacin 10 mg

Vitamin B6 5 mg

Folate 3 mcg

Vitamin B12 5 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 15 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 5 mg

Selenium 12 mcg

Copper 5 mg

Manganese 7 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This salad is versatile and can be served in multiple ways. Ideal for meal prep.

Keywords: Fall Harvest, Chicken Salad, Autumn, Healthy, Quick Meal