Harvest Chicken Salad

5 from 2 votes

This Fall harvest chicken salad is loaded with apples, celery, dried cranberries, pecans and a creamy dressing that uses both Greek yogurt and mayo. It's perfectly creamy and crunchy with a touch of sweetness.

Prep Time20

Total Time20

Course: Chicken + Poultry, Salads

Cuisine: American

Keyword: chicken salad, fall chicken salad, harvest chicken salad

Servings: servings

Author: Danae Halliday

Ingredients

Chicken Salad

2 large chicken breasts cooked and diced
1 diced apple such as Honeycrisp
1/2 cup diced celery
2 green onions thinly sliced
1/3 cup dried cranberries
1/4 cup chopped pecans

Dressing

1/3 cup plain Greek yogurt 2% or whole milk are best
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste

Instructions

Combine the ingredients for the dressing in a glass measuring cup or bowl. Whisk together until smooth and taste for seasoning.
In a mixing bowl add all of the ingredients for the chicken salad. Pour in the dressing and stir together until everything is coated in the dressing. Taste for seasoning and serve.

Notes

The chicken salad will keep for 3-4 days in an airtight container in the refrigerator.
If you plan to make it ahead of time or have leftovers, wait to add in the pecans so they stay crunchy. The dried cranberries will bleed their color onto the other ingredients after sitting for a day. Add them in when ready to serve if this bothers you.

Nutrition