If you’re craving a vibrant, hearty salad that captures the essence of the season, this Fall Chicken Salad Recipe is absolutely the one to try. Combining tender shredded chicken with crisp apples, crunchy pecans, and a tangy, creamy dressing, this dish bursts with textures and flavors that feel like a warm autumn hug. Whether you need a quick lunch, a picnic staple, or a spectacular potluck dish, this salad’s balance of sweet, savory, and a hint of spice makes it an unforgettable favorite all through fall and beyond.
Ingredients You’ll Need
Every ingredient in this Fall Chicken Salad Recipe is carefully chosen to contribute a unique texture, flavor, or color, turning a simple salad into a celebration of fall’s bounty. Let’s dive into what you need to gather:
- Cooked chicken breasts: Tender and shredded, they form the protein-packed base of the salad.
- Apples (Honeycrisp or Fuji): Their natural sweetness and crispness bring a fresh bite that brightens every forkful.
- Pecans: Toasted for a satisfying crunch and rich nutty flavor that complements the fruitiness.
- Celery: Adds another layer of crispness and a refreshing mildness to balance the sweetness.
- Dried cranberries: Little bursts of tart-sweet goodness that deepen the autumnal flavor profile.
- Red onion: Offers a slightly sharp, colorful punch that cuts through the creaminess.
- Plain 5% Greek yogurt: Provides a tangy creaminess that keeps the salad light yet luscious.
- Mayonnaise: Adds richness and binds the ingredients for that classic creamy texture.
- Sweet pickle relish: A splash of sweet and tangy zestiness that thrills the palate.
- Dijon mustard: Introduces a subtle spicy depth that rounds out the dressing beautifully.
- Salt: Enhances every flavor, making the salad taste perfectly seasoned.
- Black pepper: Delivers a gentle, warming spice hit to keep things interesting.
- Ground sage: Brings an earthy, savory autumn note that ties the whole dish together.
- Garlic powder: Adds a mellow savoriness without overpowering the other flavors.
How to Make Fall Chicken Salad Recipe
Step 1: Prepare the Chicken
Start by shredding your cooked chicken breasts. You can either use a food processor for quick, even shredding or simply pull them apart by hand if you prefer a heartier texture. The chicken is the canvas for all the vibrant ingredients to come, so make sure it’s shredded finely for the perfect salad base.
Step 2: Combine the Fresh Ingredients
In a large bowl, toss together the shredded chicken with finely diced apples, chopped pecans, celery, dried cranberries, and diced red onion. This colorful mix creates an inviting mosaic of textures from tender to crunchy, fresh to sweet, building a mouthwatering contrast in every bite.
Step 3: Whisk the Dressing
In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, salt, black pepper, ground sage, and garlic powder. The dressing is where all the flavors marry into a creamy, zesty coating that perfectly complements the salad’s crispness and sweetness.
Step 4: Bring It All Together
Pour your dressing over the chicken salad mixture and stir gently until everything is thoroughly combined. Make sure every bit is lovingly coated in that tangy, herbaceous dressing. This step ensures your Fall Chicken Salad Recipe shines with harmony and richness.
How to Serve Fall Chicken Salad Recipe
Garnishes
For an added touch of elegance and texture, sprinkle extra chopped pecans or a handful of fresh herbs like parsley or chives on top. These garnishes elevate the salad’s look and impart bursts of fresh flavor that make each serving feel special.
Side Dishes
This chicken salad pairs wonderfully with crunchy crostini, crusty bread, or a simple side of mixed greens dressed lightly in lemon vinaigrette. If you’d like a heartier meal, roasted root vegetables or a warm butternut squash soup make perfect complementary autumn sides.
Creative Ways to Present
Get playful by serving the salad in hollowed-out apples or atop vibrant lettuce leaves for individual portions. You could also scoop it into flaky puff pastry shells or use it as a filling for wraps and pita pockets, transforming your Fall Chicken Salad Recipe into a versatile star for any occasion.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully for up to three days when stored in an airtight container in the refrigerator. You’ll find the flavors even more melded after a day, making it a perfect make-ahead option for busy weeks or entertaining guests.
Freezing
Due to the fresh apples and crisp veggies, freezing the full salad isn’t recommended as it can alter the texture and flavor. However, you can freeze cooked chicken breasts separately before assembling the salad to save time on future preparations.
Reheating
This salad is best enjoyed cold or at room temperature, so no reheating is necessary. For the chicken, if preferred warm, gently reheat before mixing into the salad for a comforting variation.
FAQs
Can I use a different type of apple for this salad?
Absolutely! While Honeycrisp and Fuji work wonderfully due to their sweetness and crunch, Granny Smith adds a lovely tart contrast, and Gala apples bring a softer sweetness. Choose what you enjoy most.
Is there a substitute for Greek yogurt in the dressing?
If you prefer, sour cream or a creamy but tangy mayo substitute works well, but Greek yogurt keeps the dressing light and adds a nice protein boost.
How long can I prepare this salad in advance?
For the best texture, prepare the salad up to one day ahead and store it refrigerated. This gives time for flavors to blend without the apples or celery losing their crunch.
Can I make this salad vegetarian?
Yes! Swap the chicken for chickpeas or a firm tofu to keep the protein element while maintaining all the delicious fall flavors.
What can I use instead of pecans if I have a nut allergy?
Try toasted pumpkin seeds or sunflower seeds for a similar crunch without the risk of nuts. They add a delightful texture and keep the autumn vibe intact.
Final Thoughts
Sharing this Fall Chicken Salad Recipe feels like passing along a warm secret of comfort and joy. It’s an inviting, flavorful dish that’s as perfect for weekday lunches as it is for weekend gatherings. I promise once you make it, the combination of sweet apples, savory chicken, and that luscious dressing will become a seasonal favorite you reach for again and again. Happy cooking and happier eating!
Print
Fall Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Fall Chicken Salad Recipe is a flavorful, crunchy, and creamy dish perfect for a light lunch or a hearty snack. Featuring shredded chicken mixed with crisp apples, pecans, celery, dried cranberries, and red onion, all tossed in a tangy Greek yogurt and mayonnaise dressing spiced with Dijon mustard and herbs. It serves 16, making it ideal for gatherings or meal prep.
Ingredients
Chicken and Produce
- 3 medium cooked chicken breasts, shredded or finely diced
- 2 cups finely diced apples (such as Honeycrisp or Fuji)
- 2 cups diced celery
- 1 cup diced red onion
- 1 cup dried cranberries
- 1 cup chopped pecans
Dressing
- 1 cup plain 5% Greek yogurt
- ¼ cup mayonnaise
- ½ cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon garlic powder
Instructions
- Shred the chicken: Shred the cooked chicken breasts using a food processor or by hand to create bite-sized pieces suitable for a salad.
- Combine the main ingredients: In a large bowl, mix together the shredded chicken, diced apples, chopped pecans, diced celery, dried cranberries, and diced red onion until evenly distributed.
- Prepare the dressing: In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, salt, black pepper, ground sage, and garlic powder until smooth and well combined.
- Mix salad with dressing: Pour the dressing over the chicken mixture and stir thoroughly to coat all the ingredients evenly. Serve chilled on bread, with chips, inside a wrap, or on a bed of fresh lettuce as desired.
Notes
- Use crisp apples like Honeycrisp or Fuji for the best texture and flavor contrast.
- Adjust the salt and pepper to taste based on your preference.
- For a lighter version, substitute mayonnaise with more Greek yogurt.
- Serve immediately or refrigerate for up to 2 days for flavors to meld.
- Add fresh herbs like parsley or dill for extra freshness, if desired.
