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
Scale
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.
