Description

This Fall Chicken Salad is a delicious and festive way to enjoy a classic dish! Tender chicken, crisp apples, crunchy pecans, and sweet cranberries are tossed in a creamy dressing with a hint of fall spices. It’s a perfect salad for a light lunch, a potluck, or a holiday gathering.

Ingredients

Units Scale

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
1 cup plain 5% Greek yogurt
1/4 cup mayonnaise
1/2 cup sweet pickle relish
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground sage
1/2 teaspoon garlic powder

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Instructions

Shred Chicken: Shred chicken using a food processor or by hand.
Combine Ingredients: In a large bowl, combine shredded chicken, apples, pecans, celery, cranberries, and red onion.
Make Dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, sweet relish, Dijon mustard, salt, pepper, sage, and garlic powder.
Toss and Serve: Pour the dressing over the chicken salad mixture and mix until well combined. Serve on bread, with chips, in a wrap, or on a bed of lettuce.

Notes

You can use any type of cooked chicken you like, but rotisserie chicken is convenient and adds extra flavor.
If you don’t have pecans, you can substitute with walnuts or almonds.
For a sweeter salad, you can add a drizzle of honey or maple syrup to the dressing.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: ½ cup
Calories: 200
Sugar: 10g
Sodium: 400mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 15g
Cholesterol: 40mg