Description
This Fall Chicken Salad is a delicious, healthy recipe that combines tender chicken with crisp apples, crunchy pecans, tart cranberries, and a creamy, flavorful dressing. It’s perfect for autumn and can be served as a main dish, side, or filling for sandwiches and wraps.
Ingredients
Scale
- 3 medium cooked chicken breasts
- 2 cups finely diced apple
- 1 cup chopped pecans
- 2 cups diced celery
- 1 cup dried cranberries
- 1 cup diced red onion
- 1 cup 5% plain Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup sweet relish
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sage
- 1/2 tsp garlic powder
Instructions
- Finely shred the cooked chicken using a food processor or by hand.
- Add the shredded chicken to a large mixing bowl.
- Dice the apples, chop the pecans, and finely chop the celery, cranberries, and red onion. Add them to the bowl with the chicken.
- In a separate small bowl, whisk together Greek yogurt, mayonnaise, sweet relish, Dijon mustard, salt, pepper, sage, and garlic powder.
- Pour the dressing over the chicken and vegetable mixture and mix thoroughly.
- Serve immediately, or chill in the fridge before serving. Enjoy it in a wrap, on bread, or on a bed of lettuce.
Notes
- For a creamier texture, increase the amount of Greek yogurt or mayonnaise.
- This recipe can be made ahead and stored in the fridge for up to 3-4 days.
- For added flavor, try adding fresh herbs like parsley or thyme.
- Serve it as-is or use it as a filling for sandwiches, wraps, or on a salad for a lighter meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Meal Prep
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg