Fall Harvest Chicken Salad Quick and Cozy

Ready in a flash and perfect for busy fall days, this Fall Harvest Chicken Salad mixes sweet apples, tart cranberries, and crunchy pecans with tender shredded chicken. It uses a light Greek yogurt mayo dressing that comes together in moments and keeps the salad bright and creamy. Make it for lunch, pack it for work, or spoon it onto greens for a faster weeknight dinner. For another quick protein-packed option, try this Baked Peanut Butter and Jelly Chicken Wings for a playful twist on speedy meals.

Why This Recipe Works

This salad is a smart balance of prep speed and flavor complexity. Using cooked, shredded chicken saves time and lets you focus on chopping a few fresh ingredients. The Greek yogurt mixed with mayonnaise keeps the dressing creamy without being heavy, while salt and pepper sharpen the profile quickly. Dried cranberries add concentrated sweetness that pairs well with crisp diced apples, so you don’t need to fuss with extra sweeteners. Pecans provide a satisfying crunch and healthy fats that make each bite feel complete. If you prefer a vegetarian contrast in your rotation, check out this flavorful fusion of textures in Crispy Buffalo Tofu with Creamy Caesar Salad.

Flavor and Texture

This salad hits a pleasant contrast: soft shredded chicken meets crunchy celery and pecans, and juicy apples offset chewy cranberries. The dressing is tangy and mild so the fruit and nuts remain front and center. It’s easy to tweak textures by chopping nuts more finely or leaving them larger for extra crunch. Temperature matters here serve chilled to let flavors meld, or eat right away if you want more crispness from the apples. The overall balance makes this a versatile filler for sandwiches, wraps, or simple lettuce beds.

Ingredients

• Cooked chicken, shredded
• Apples, diced
• Celery, chopped
• Dried cranberries
• Pecans, chopped
• Greek yogurt
• Mayonnaise
• Salt
• Pepper

Step by Step Instructions

1. In a large bowl, combine the shredded chicken, diced apples, chopped celery, dried cranberries, and chopped pecans.
2. In a separate bowl, mix together the Greek yogurt, mayonnaise, salt, and pepper to create the dressing.
3. Pour the dressing over the chicken mixture.
4. Toss until everything is well coated.
5. Serve chilled.

Quick Tips and Shortcuts

Use rotisserie chicken or leftover roasted chicken to cut prep time to under 10 minutes. Dice apples right before tossing to prevent browning, or toss them in a squeeze of lemon juice if prepping early. Toast pecans in a dry skillet for 2 minutes to deepen their flavor do it while you mix the dressing so nothing slows you down. Swap mayonnaise for extra Greek yogurt to reduce fat without losing creaminess. For a nut-free version, replace pecans with sunflower seeds for similar crunch.

Storage and Meal Prep

Store the salad in an airtight container in the fridge for up to three days; apples will soften over time, so expect a texture change on day two or three. If you plan to meal prep for the week, keep apples and dressing separate and combine the morning you eat it to preserve crispness. Freeze is not recommended due to the yogurt and apple textures, but the chicken alone freezes well for future quick mixes.

Short Closing Note

This Fall Harvest Chicken Salad is fast, flexible, and full of seasonal flavor without extra fuss. It’s a reliable go-to for busy schedules when you want something wholesome and satisfying.

Conclusion

For another take on the harvest-style mix of fruit and nuts with chicken, see Harvest chicken salad – Family Food on the Table (Harvest chicken salad – Family Food on the Table).

FAQ

Print