By This fall chicken salad recipe is packed with protein and is ready in 15 minutes! It includes several fall ingredient staples, like cranberries, apples, nutmeg, and sage. Make this refreshing chicken salad recipe for lunch or for a quick and easy dinner!
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This fall harvest chicken salad is refreshing and creamy, with a Greek yogurt dressing for added taste and protein. Since you'll be using already-cooked chicken, this recipe is done in 15 minutes. It's perfect for meal-prepping your weekly lunch!
why is this chicken salad the BEST?
- This recipe is creamy AND crunchy! How? The apples and celery add that perfect *crunch*, while the Greek yogurt dressing adds yummy creaminess.
- It's high in protein (36g per ½ a cup) so it will keep you satiated through the rest of your workday! If that's what you're looking for then check out our other high-protein low-calorie recipe ideas!
- You don't need much to make it. You just need some bowls, a spatula, knives, and measuring cups to whip up this recipe. As long as you have cooked chicken, you won't even need to turn on the oven!
ingredients & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Canned chicken: You can also use cooked chicken breasts or shredded rotisserie chicken.
- Fresh Fillings: For the crunch and freshness, this salad uses apples, shallots, and celery. I prefer to use honey crisp, but any apple that is not soft will work. Shallots are the perfect mild addition to this recipe, but red onion works, too.
- Fall flavor: Dried cranberries, garlic, sage, nutmeg, salt, and pepper make this recipe taste like a spoonful of fall. You can also add chopped pecans for a more toasty flavor.
- The dressing basics: You'll need plain Greek yogurt, honey mustard, nutmeg, sage, salt & pepper, and mayo to make this high-protein dressing. You can use all mayo in place of the Greek yogurt for a dairy-free option.
high protein ingredient spotlight: Greek yogurt
Not only is Greek yogurt loved for the tangy flavor it adds to recipes, but it's also known for adding a boost of protein to so many different kinds of recipes, like our dill pickle chicken salad and high protein smores yogurt parfait.
And if you're not sure about low-fat or whole-fat. You actually get more protein per serving with the low-fat or fat-free yogurt. This is because it's strained even more, meaning there's more protein concentrated in it.
here's how to make the fall chicken salad recipe
- Make your chicken: Only if you're not using canned/cooked chicken.
- Dice everything: Everything should be diced small and bite-size.
- Make the dressing: In a large bowl, combine the dressing ingredients.
- Make the salad: Add everything else to this dressing and then use a spatula to combine until it's all coated well in the sauce.
helpful tips
- Chop everything small: Like smaller than you think. This makes it easier to eat with a chip or in a wrap or sandwich.
- Cutting the celery: Cut the celery lengthwise and then dice it.
- Adjust consistency: Add more mayo or yogurt if it's too dry or more chicken if it's too wet.
quick recipe video
ways to enjoy your fall chicken salad
- As a dip: My favorite way to enjoy the salad is with chips or veggies to scoop up a tasty bite.
- As a sandwich or wrap: My second favorite way to enjoy this chicken salad is in a tortilla or lettuce wrap or in between two fluffy pieces of bread, a croissant, or a pita pocket.
common questions
Try adding in some chopped pecans for more of a crunchy, fall taste! Or, check out our full list of high-protein salad recipes for more add-in ideas.
This recipe will keep in an airtight container in the fridge for up to 5 days. I don't recommend freezing it, as the yogurt may separate and become watery when thawed.
I prefer to use honey crisp, pink lady, or kinder crisp apples because they are sturdy enough to hold up to the mixing while also providing a refreshing crunch. Any crisp apple would work. I would just avoid soft or mealy apples like red delicious.
If you tried this fall chicken salad recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Recipe
fall harvest chicken salad recipe
Ingredients
- 2 12.5 oz canned chicken, drained (or 4 chicken breasts or rotisserie chicken, shredded)
- ½ cup dried cranberries
- 2 apples
- 2 shallots, diced
- 2 minced garlic cloves
- 1 cup celery, diced
Before you start!
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Instructions
- Make your chicken: Only if you're not using canned chicken.
- Dice everything: Everything should be diced small and bite-size. I like to cut the celery lengthwise and then dice it.
- Make the dressing: In a large bowl, combine the dressing ingredients.
- Make the salad: Add everything else to this dressing and then use a spatula to combine until it's all coated well in the sauce.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
This is terrific! Crunchy, hearty, and the dressing is great! And easy!
Excellent!!!