Introduction

This Harvest Chicken Salad offers a delightful blend of tender chicken, crisp apples, and crunchy pecans tossed in a creamy, tangy dressing. Perfect for a light lunch or a refreshing dinner, it combines sweet and savory flavors that celebrate the best of fall’s bounty.

A close-up image of a creamy chicken salad in a white bowl with a brown rim, filled with small chunks of white chicken, light green celery pieces, red dried cranberries, light yellow apple cubes, and small brown nut pieces mixed in a creamy white dressing. The bowl sits on a white marbled surface, with a red apple and a light beige cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts, cooked and diced
1 diced apple (such as Honeycrisp)
1/2 cup diced celery
2 green onions, thinly sliced
1/3 cup dried cranberries
1/4 cup chopped pecans
1/3 cup plain Greek yogurt (2% or whole milk preferred)
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste

Instructions

Step 1: In a glass measuring cup or bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk until the dressing is smooth and well blended. Taste and adjust seasoning if needed.
Step 2: In a separate mixing bowl, add the diced chicken, apple, celery, green onions, dried cranberries, and chopped pecans. Pour the dressing over the salad ingredients and stir gently until everything is evenly coated. Taste and adjust seasoning before serving.

Tips & Variations

For extra crunch, add the pecans just before serving to keep them from becoming soggy.
If you prefer less sweetness, reduce the amount of dried cranberries or substitute with chopped fresh grapes.
Use leftover roasted chicken or rotisserie chicken to save time.
Sprinkle with fresh herbs like parsley or thyme for a flavor boost.

Storage

Store the chicken salad in an airtight container in the refrigerator for 3 to 4 days. For best texture, add the pecans and dried cranberries right before serving if you are preparing the salad in advance. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A bowl filled with a creamy salad made of small, cubed pieces of light beige chicken mixed with light green celery bits, white apple chunks, bright red dried cranberries, and small pieces of brown nuts spread evenly throughout. The salad's thick, creamy dressing coats every ingredient giving a slightly glossy look. The bowl is white with a thin brown rim and sits on a white marbled surface. In the background, there are some red apples and a beige cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fruit instead of apple?

Yes, you can substitute the apple with pears or grapes for a similar sweet crunch that complements the salad well.

How can I make this salad dairy-free?

To make a dairy-free version, replace the Greek yogurt with a non-dairy yogurt alternative and use a dairy-free mayonnaise. Ensure the ingredients you select are suitable for your dietary needs.

Harvest Chicken Salad Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

A refreshing and flavorful Harvest Chicken Salad combining tender diced chicken breasts with crisp apple, celery, green onions, dried cranberries, and crunchy pecans, all tossed in a tangy Greek yogurt and Dijon mustard dressing. Perfect for a light lunch or a wholesome snack, this salad offers a perfect balance of sweet and savory flavors with a delightful crunch.

Author: Ella
Prep Time: 15 minutes
Cook Time: 20 minutes (for cooking chicken breasts if not pre-cooked)
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Chicken Salad

2 large chicken breasts, cooked and diced
1 diced apple, such as Honeycrisp
1/2 cup diced celery
2 green onions, thinly sliced
1/3 cup dried cranberries
1/4 cup chopped pecans

Dressing

1/3 cup plain Greek yogurt (2% or whole milk preferred)
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste

Instructions

Prepare the Dressing: Combine the Greek yogurt, mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper in a glass measuring cup or bowl. Whisk thoroughly until the dressing is smooth and well blended. Taste and adjust seasoning if needed.
Assemble the Salad: In a large mixing bowl, add the diced cooked chicken, diced apple, celery, green onions, dried cranberries, and pecans.
Toss with Dressing: Pour the prepared dressing over the salad ingredients. Stir gently but thoroughly until every ingredient is evenly coated with the dressing.
Final Adjustments and Serve: Taste the salad and adjust seasoning with additional salt or pepper if necessary. Serve immediately, or refrigerate covered for up to 3-4 days. For best pecan crunch, add pecans just before serving if preparing in advance.

Notes

Store the salad in an airtight container in the refrigerator for up to 3-4 days.
To keep pecans crunchy when storing leftovers or making ahead, add them just before serving.
Dried cranberries may bleed color onto other ingredients if mixed in too early; add them last if this is a concern.

Keywords: Harvest Chicken Salad, Chicken Salad with Apples, Healthy Chicken Salad, Fall Salad, Greek Yogurt Dressing, Cranberry Pecan Chicken Salad