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fall chicken salad in bowl
Erin Antoniak

Fall Chicken Salad

5 from 13 votes
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 ½ cup servings
Course: chicken, lunch, Main Course, meal-prep, Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition

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

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!

Nutrition

Calories: 180kcalCarbohydrates: 14gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 30mgSodium: 279mgPotassium: 202mgFiber: 2gSugar: 11gVitamin A: 173IUVitamin C: 2mgCalcium: 34mgIron: 1mg

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