fall harvest chicken salad recipe

A bowl of fall chicken salad surrounded by chips and apples.

5 from 2 votes

fall harvest chicken salad recipe

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!

Total Time15

Course: lunch, Salad

Cuisine: American

Keyword: chicken salad, easy, fall food, high protein

Servings:

Calories: 403kcal

Author: Mika Kinney

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

Dressing

1 cup Greek yogurt plain
1 tablespoon honey mustard
¼ teaspoon nutmeg
½ teaspoon sage
1 teaspoon salt
1 teaspoon pepper
¼ cup mayo

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

How long can I store this in the fridge? 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.

What are the best apples for chicken salad? 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.

Add: Feel free to add chopped pecans or swap the shallots for red onions.

Nutrition