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fall chicken salad in bowl
Erin Antoniak

Fall Chicken Salad

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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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 16 1/2 cup servings
Course: chicken, lunch, meal-prep
Cuisine: American
Ingredients Method

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
  • 1/4 cup mayonnaise
  • 1/2 cup sweet relish
  • 1 tbsp dijon
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp sage
  • 1/2 tsp garlic powder

Method
 

  1. To finely shred chicken, add to food processor and pulse for 10 seconds. Alternatively shred by hand.
  2. Add shredded chicken to a large bowl, and then add apple, pecans, celery, cranberries, and red onion. Mix it all up.
  3. 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.
  4. Serve on bread, with chips, in a wrap, or on a salad!

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