There is something truly delightful about the Fall Chicken Salad Recipe that captures the essence of autumn in every bite. This salad combines tender shredded chicken with crisp apples, crunchy pecans, and tart cranberries, all brought together with a creamy, tangy dressing that sings with a hint of sage and garlic. Whether you’re looking for a light lunch, a festive potluck dish, or a hearty snack, this salad embodies cozy fall flavors with a fresh, vibrant twist. It’s colorful, packed with texture, and surprising in how perfectly balanced it feels.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the balance right in this Fall Chicken Salad Recipe comes down to simple, fresh ingredients that each bring their own magic. From the juicy apples to the crunchy pecans and tangy cranberries, every element adds a layer of flavor and texture that makes the salad stand out.
- Chicken breasts: Cooked and shredded, they provide hearty protein and a tender base.
- Apples (Honeycrisp or Fuji): These add a crisp, slightly sweet bite that brightens the salad.
- Pecans: Chopped for a buttery crunch that complements the fruits and veggies.
- Celery: Diced for refreshing crunch and a clean flavor contrast.
- Dried cranberries: A tart-sweet pop of color and flavor that evokes fall perfectly.
- Red onion: Diced finely, it brings a pungent sharpness that balances the sweetness.
- Plain 5% Greek yogurt: Creates the creamy, tangy base for the dressing without heaviness.
- Mayonnaise: Adds richness and silky texture to the dressing.
- Sweet pickle relish: A surprising ingredient that injects sweet and tangy notes.
- Dijon mustard: Provides a subtle spicy depth that ties flavors together.
- Salt: Enhances and balances the overall taste.
- Black pepper: Adds just the right amount of mild heat.
- Ground sage: A quintessential fall herb that adds warmth and earthiness.
- Garlic powder: Brings a gentle, savory touch that rounds out the dressing.
How to Make Fall Chicken Salad Recipe
Step 1: Shred the chicken
The first step is simple but foundational: shred three medium cooked chicken breasts either by hand or with a food processor. This creates tender pieces that mix perfectly with all the other ingredients, ensuring every bite has a good balance of chicken and crunch.
Step 2: Combine the fresh ingredients
In a large bowl, bring together the finely diced apples, chopped pecans, diced celery, dried cranberries, and diced red onion. Adding these ingredients at this stage lets the fresh textures and vibrant colors meld, laying the groundwork for the salad’s characteristic crunch and flavor bursts.
Step 3: Prepare the dressing
Whisk together the Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, salt, black pepper, ground sage, and garlic powder in a separate bowl. This creamy dressing is where the magic happens—a combination of tangy, sweet, and herby notes that elevate the salad into something truly special.
Step 4: Toss everything together
Pour the dressing over the chicken and fresh mixture, then stir gently but thoroughly until every piece is coated. This ensures every forkful bursts with harmony and flavor. Your Fall Chicken Salad Recipe is now ready to be served in whatever way you prefer.
How to Serve Fall Chicken Salad Recipe
Garnishes
For a beautiful finishing touch, scatter a few extra pecans or dried cranberries on top. Fresh chopped parsley or a light sprinkle of ground sage can add a pop of green and a fresh aroma that complements the earthiness of the salad.
Side Dishes
This salad pairs wonderfully with crisp green salads, warm crusty bread, or even savory roasted vegetables. Light potato chips or delicately toasted baguette slices also add an enjoyable additional crunch, perfect for scooping up every bit of that delicious salad.
Creative Ways to Present
Think outside the bowl! Try serving the salad stuffed into crisp lettuce cups or wrapped inside a warm tortilla for a quick wrap lunch. You could even spoon it over baked sweet potatoes for a comforting and colorful meal that feels just right for fall evenings.
Make Ahead and Storage
Storing Leftovers
Leftover Fall Chicken Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors even deepen a bit after resting overnight, making it perfect for next-day meals or snacks.
Freezing
While the salad is best fresh, you can freeze cooked shredded chicken separately for up to three months. Combine the other fresh salad ingredients just before serving to keep that crisp texture intact.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so reheating is not recommended. If using frozen chicken, thaw it completely in the fridge and then assemble the salad fresh—this preserves the wonderful contrast of textures and flavors.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is a convenient and flavorful shortcut that works perfectly for this recipe. Just shred or finely dice the meat to get that ideal texture.
What other nuts can I use instead of pecans?
If pecans aren’t your favorite or you don’t have any on hand, walnuts or sliced almonds make excellent substitutes, providing a similar crunchy texture and nutty flavor.
Can I make this salad vegan or vegetarian?
For a plant-based twist, substitute the chicken with chickpeas or cubed tofu, and use vegan mayonnaise and yogurt alternatives to keep the creamy dressing intact.
How spicy is the salad?
There is just a gentle touch of warmth from the black pepper and Dijon mustard, but overall the salad is mild and approachable for all taste preferences.
Can I prepare this salad ahead for a party?
Yes! It’s ideal to prepare the individual ingredients and dressing in advance, then combine them shortly before serving to maintain that fresh crunch and vibrant flavor.
Final Thoughts
Once you try this Fall Chicken Salad Recipe, it’s easy to see why it becomes a fall favorite so quickly. It’s a delightful, versatile dish that brings warmth and crunch to the table with every bite. Whether for a cozy family meal or a festive gathering, it’s sure to brighten your autumn days and satisfy your cravings for comfort food with a fresh twist. Give it a go—you’ll be glad you did!
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Fall Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 16 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and hearty Fall Chicken Salad loaded with shredded chicken, crisp apples, crunchy pecans, and tangy dried cranberries, all tossed in a creamy Greek yogurt and mayonnaise dressing seasoned with Dijon mustard and warm spices. Perfect for a quick lunch or a light dinner served on bread, wraps, or fresh greens.
Ingredients
Salad Ingredients
- 3 medium cooked chicken breasts, shredded or finely diced
- 2 cups finely diced apples (such as Honeycrisp or Fuji)
- 1 cup chopped pecans
- 2 cups diced celery
- 1 cup dried cranberries
- 1 cup diced red onion
Dressing Ingredients
- 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 Chicken: Shred the cooked chicken breasts using a food processor or by hand until finely shredded or diced to your preferred size.
- Combine Ingredients: In a large bowl, mix together the shredded chicken, finely diced apples, chopped pecans, diced celery, dried cranberries, and diced red onion, ensuring even distribution.
- Make Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, salt, black pepper, ground sage, and garlic powder until the dressing is smooth and well combined.
- Toss and Serve: Pour the prepared dressing over the chicken salad mixture and gently toss until all ingredients are well coated with the dressing. Serve chilled on bread, with chips, in a wrap, or atop a bed of fresh lettuce.
Notes
- Use cooked chicken breasts that are cooled before shredding to maintain texture.
- Honeycrisp or Fuji apples are recommended for their sweetness and crispness, but any sweet, crisp apple will work well.
- Adjust seasoning of the dressing to taste, especially salt and pepper.
- For a lighter version, substitute mayonnaise with additional Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
