Fall Chicken Salad

Fill your plate with this delicious Fall Chicken Salad recipe made with crisp apples and celery, savory pecans, sweet cranberries, and a creamy, flavorful dressing. It's a fall staple!

Course chicken, lunch, Main Course, meal-prep, Salad

Cuisine American

Keyword chicken salad

Prep Time 10

Cook Time 10

Total Time 20

Servings ½ cup servings

Calories 180kcal

Author Erin Antoniak

Ingredients

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
¼ cup mayonnaise
½ cup sweet relish
1 tablespoon dijon
1 teaspoon salt
½ teaspoon pepper
½ teaspoon sage
½ teaspoon garlic powder

Instructions

To finely shred chicken, add to food processor and pulse for 10 seconds. Alternatively shred by hand.
Add shredded chicken to a large bowl, and then add apple, pecans, celery, cranberries, and red onion. Mix it all up.
In a small bowl, whisk together yogurt, mayo, relish, dijon, salt, pepper, sage and garlic powder. Pour over chicken salad mixture and mix until well incorporated.
Serve on bread, with chips, in a wrap, or on a salad!

Nutrition