This Fall harvest chicken salad is loaded with apples, celery, dried cranberries, pecans and a creamy dressing that uses both Greek yogurt and mayo. It’s lightened up, but still perfectly creamy, crunchy, and has a touch of sweetness from the apples and dried cranberries.
If you love creamy chicken salad recipes, check out my tzatziki chicken salad that full of Greek flavors and my southwest chicken salad!
This post and recipe have been updated since it was originally published on 10/15/2018
Chicken Salad with Fall Flavors!
As the weather cools off and produces switch from berries and peaches to apples and pears it’s the perfect time to change up some classic recipes and incorporate fall ingredients.
Chicken salad is delicious year round, but when fall rolls around, I love to swap grapes with chunks of sweet, crunchy apple. The sweet apple paired with the savory chicken breasts and creamy dressing is absolutely delicious!
Dried cranberries and pecans also lend the chicken salad that wonderful fall flavor, along with extra texture.
Ingredient Notes
Chicken – Chicken breasts are what I use when I make chicken salads. You can also use boneless skinless chicken thighs.
Celery and green onions – Celery adds a nice fresh crunch and green onions are nice because they have a mellow onion flavor. If you want a sharper onion flavor substitute with red onion.
Dried cranberries – Sweet, tart, and chewy. Try using dried cherries as an alternative.
Pecans – They give the chicken salad a delicious nutty flavor and crunch. Toast the pecans for the best flavor. Walnuts would also work well.
Greek yogurt and mayonnaise – My secret to making a healthier chicken salad is to use a combination of both Greek yogurt and mayo. Mayo adds great flavor, while Greek yogurt keeps it lighter and adds additional protein and creaminess.
Dijon Mustard – Used in the dressing and gives it a nice tangy flavor.
Lemon – Fresh lemon juice is best for this chicken salad. The freshness brightens up all the flavors.
Garlic and onion powder – I prefer to use garlic powder in the dressing. Raw garlic is too harsh and competes with the other flavors in the salad.
Tips for Making Harvest Chicken Salad
- Chop all of the ingredients so they are similar in size. This way you’ll get all the flavors and textures in each bite.
- Save time and use rotisserie chicken or leftover chicken breasts. Be sure to remove the skin if using rotisserie chicken.
- If making chicken salad ahead of time, wait to add in the dried cranberries and pecans. The cranberries will bleed into the leftovers turning it a little pink and the pecans will get soft.
Substitutions and Variations
- Swap pecans with walnuts or slivered almonds. For a nut-free variation use pepitas.
- Mayo can be omitted and replaced with additional Greek yogurt. The flavor won’t be quite the same, but it will cut down on fat and calories if that’s important to you.
- Add chopped fresh herbs. Fresh dill or tarragon would be delicious!
- For more fall flavor, throw in a diced pear!
- Make it dairy-free and just use mayo or a plain dairy-free yogurt.
Serving Suggestions
- You can serve this fall chicken salad on top of greens or use butter lettuce and make chicken salad lettuce cups for a low carb option.
- Make a chicken salad sandwich or wrap. My whole wheat dinner rolls are the perfect size if you’re serving the chicken salad for a brunch, bridal shower or other gathering.
Storage
This fall chicken salad is a great option if you meal prep your lunches or dinners for the week. It keeps for 3-4 days in an airtight container in the fridge.
I don’t recommend freezing chicken salad. The celery and apples will get mushy and the dressing consistency will be watery once it’s defrosted.
More Fall Salad Recipes
If you make this Harvest Chicken Saladplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Combine the ingredients for the dressing in a glass measuring cup or bowl. Whisk together until smooth and taste for seasoning.
In a mixing bowl add all of the ingredients for the chicken salad. Pour in the dressing and stir together until everything is coated in the dressing. Taste for seasoning and serve.
- The chicken salad will keep for 3-4 days in an airtight container in the refrigerator.
- If you plan to make it ahead of time or have leftovers, wait to add in the pecans so they stay crunchy. The dried cranberries will bleed their color onto the other ingredients after sitting for a day. Add them in when ready to serve if this bothers you.
Calories: 302kcalCarbohydrates: 18gProtein: 27gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 76mgSodium: 237mgPotassium: 571mgFiber: 3gSugar: 14gVitamin A: 197IUVitamin C: 8mgCalcium: 50mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
