Fall Chicken Salad combines the crisp flavors of fall in an easy, protein-packed meal.
Tender pieces of chicken are mixed with fresh apples and tart dried cranberries for a perfect balance of sweet and savory. Crunchy pecans, fresh dill, and bright green onions add texture and zest, while creamy mayo and tangy Dijon mustard bring it all together.
Serve this autumn chicken salad on a buttery croissant, stuff it in a warm pita, or enjoy it straight out of the bowl.
Fall never tasted so good
Why KJ Loves
A Fall version of my favorite chicken salad? Yes please!! I love making this chicken salad for lunches throughout my week. The sweetness from the cranberries, the crunch from the apples and the heartiness from the chicken all come together to make a great chicken salad.
Fall Chicken Salad Ingredients
Chicken
Cook the chicken, and then cut it into chunks or shred it.
Apples (diced)
I love Honeycrisp apples in my harvest chicken salad.
Dried Cranberries
The dried cranberries add a burst of tartness, sweetness, and color.
Pecan Pieces
You could also use chopped walnuts, almonds, or pumpkin seeds.
Fresh Dill, chopped
You can use fresh or dried for this recipe. To chop fresh dill, remove the leaves from the stems by gently running your fingers along the stem from top to bottom. Then, bunch the small leaves together and finely chop them with a sharp knife.
Green Onions (chopped)
I like using green onions for their mild, fresh flavor.
Mayonnaise
Use your favorite brand. You may need to add a little extra mayo to evenly coat the chicken.
Dijon Mustard
If you prefer, you can use whole-grain mustard instead, for some extra texture.
How To Make Fall Chicken Salad
1
Prep the ingredients.
Cook the chicken, and then chop or shred it. While the chicken is cooking, dice the apples, chop the dill and green onions, and measure out the dried cranberries and pecan pieces.
2
Mix it up.
In a large bowl, combine all the ingredients. Stir gently to make sure everything is evenly coated with the mayo and Dijon mustard. You may need to add a little extra mayo to reach a consistency that you like.
3
Chill and serve.
For the best flavor, refrigerate this autumn chicken salad for an hour before serving to allow the flavors to meld.
4
Wash the dishes. How sad.
Serving Fall Chicken Salad
Fall Chicken Salad Sandwich
The classic choice. Serve the salad on a buttery croissant or between slices of hearty whole-grain bread. Or, serve it stuffed in a pita pocket with some fresh greens.
Fall Chicken Salad…Salad
For a healthy, low-carb option, try serving the chicken salad over a bed of mixed greens.
Chicken Salad Dip
Serve for lunch or as an appetizer. Chicken salad dip is great with crackers or cucumber slices.
…or eat it straight up!
This recipe is also delicious as is, straight out of the bowl.a
Fall Chicken Salad FAQ
Can I make this apple pecan chicken salad ahead of time?
Yes! In fact, it often tastes better after the flavors have had time to meld.
What type of apples work best in this chicken salad recipe?
Any crisp, sweet-tart apple works well. Honeycrisp, Gala, or Fuji are great choices.
Can I use Greek yogurt instead of mayo?
Absolutely! Greek yogurt is a great substitute for some or all of the mayo.
How long does this chicken salad last in the fridge?
Properly stored in an airtight container, this chicken salad will last 3-4 days in the refrigerator.
Can I freeze this chicken salad?
I don’t recommend freezing this salad. The mayo can separate, and the apples may become mushy when thawed.
Other Salads To Make, Stat
- Classic Chicken Salad – A hint of buttermilk is the secret to up-leveling this classic recipe.
- Dill Pickle Chicken Salad – What’s better than a dill pickle with your lunch? How about dill pickles IN your lunch? This chicken salad is full of tangy, pickle-y flavor.
- Harvest Apple Chopped Salad – With fresh kale, Honeycrisp apples, and goat cheese crumbles, this salad is bursting with the flavors of autumn. To it off with a homemade honey mustard dressing for a salad that tastes as indulgent as it is healthy.
Fall Chicken Salad
- Total Time: 1 hour
Description
Fall Chicken Salad combines the crisp flavors of fall in an easy, protein-packed meal. Tender pieces of chicken are mixed with fresh apples and tart dried cranberries for a perfect balance of sweet and savory. Crunchy pecans, fresh dill, and bright green onions add texture and zest, while creamy mayo and tangy Dijon mustard bring it all together. Serve this autumn chicken salad on a buttery croissant, stuff it in a warm pita, or enjoy it straight out of the bowl.Fall never tasted so good.
Ingredients
- 4 cups chicken, cooked and chopped (roughly 4 chicken breasts)
- 1 ½ cups apple, diced (honeycrisp or gala)
- 1 cup dried cranberries
- ¾ cup pecan pieces
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
- 2 green onions, chopped
- 1 ¼ cup mayo (add in an additional ¼ cup at a time if needed to evenly coat the chicken if it needs it)
- 2 tablespoons dijon mustard
Instructions
- In a large bowl, combine the chicken, apple, cranberries, pecan pieces, dill, green onions, mayo and dijon mustard.
- Gently toss together until evenly coated and combined. Add in an additional ¼ cup of mayo at a time if needed to make sure everything is evenly coated.
- Serve right away or refrigerate and serve cold. Enjoy!
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6
- Calories: 424
- Sugar: 9.3g
- Fat: 20.9g
- Carbohydrates: 38.8g
- Fiber: 9.8g
- Protein: 29.7
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
