I grew up eating chicken salads that felt more like a meal than a side — and this Autumn Chicken Salad with Apples and Warm Spices is exactly that kind of comfort. Crisp Honeycrisp apples, tender shredded chicken, a cinnamon-honey vinaigrette, and a handful of nuts combine for a bright, cozy salad that works for weeknight dinners, packed lunches, or a lighter holiday plate.

If you enjoy hearty, flavor-forward salads, this recipe hits the sweet-and-savory balance perfectly. For other chicken-forward weeknight ideas, you might also like this take on a chicken and mushroom stir-fry.

Why you’ll love this dish

This salad feels seasonal without being fussy. Here’s what sets it apart:

Fast to assemble if you use leftover chicken.
Balanced textures: crisp apples, crunchy nuts, and tender chicken.
A simple dressing with cinnamon gives a warm, autumnal lift without overpowering the salad.
Family-friendly — kids often love the sweet dressing and apple crunch.
Portable and adaptable for lunchboxes or potlucks.

“A perfect weeknight winner — sweet apple crunch and warm cinnamon in a salad kept dinner interesting all week.” — home cook review

This is also great when you’re switching from heavy comfort foods to lighter meals during cooler months. If you’re looking for another rich, cheesy oven-baked chicken option for a colder night, try this chicken and spinach casserole for contrast.

How this recipe comes together

Step-by-step overview:

Warm the cooked chicken in a hot skillet so it develops a bit of color and extra flavor.
Slice apples thinly to keep a satisfying crunch.
Toss lettuce, apples, chicken, and nuts in a large bowl.
Whisk a quick cinnamon-honey vinaigrette and dress the salad just before serving.
Plate immediately so the apples remain crisp and the greens don’t wilt.

This simple flow keeps prep time short and ensures every bite has contrast — a hallmark of a memorable salad.

What you’ll need

Key ingredients (serves 2–4):

2 cups cooked chicken, shredded or diced (leftover roasted or boiled works well)
2 firm apples (Honeycrisp or Fuji), thinly sliced
1/2 cup mixed nuts, roughly chopped (walnuts, pecans, or almonds) — optional for crunch
4 cups lettuce, washed and torn into bite-sized pieces (mixed greens or romaine)
1 teaspoon ground cinnamon (for the dressing)
2 tablespoons honey (to balance the spices)
2 tablespoons olive oil (for the dressing)
1 tablespoon apple cider vinegar (adds brightness)
Salt and freshly ground black pepper to taste

Substitution notes:

Use Greek yogurt (2 tbsp) swapped for some oil for a creamier dressing.
Replace nuts with toasted seeds for a nut-free option.
Pears can replace apples in a pinch for a softer fruit texture.

Directions to follow

Core and thinly slice the apples. Set them aside in a bowl to prevent browning for a few minutes.
Heat a frying pan over medium heat and add a splash of olive oil.
Add the shredded or diced chicken and cook until warmed through and lightly browned, about 5–7 minutes. Season with a pinch of salt and pepper. Remove from heat.
In a large mixing bowl, combine the torn lettuce, sliced apples, warmed chicken, and chopped nuts.
In a small bowl, whisk together honey, olive oil, apple cider vinegar, cinnamon, and a pinch of salt and pepper until emulsified.
Pour the dressing over the salad and gently toss to coat, making sure the cinnamon distributes evenly.
Serve immediately on plates or bowls. Garnish with extra nuts if desired.

Short tips while cooking: don’t overdress the salad — add half the dressing first, taste, then add more if needed. This avoids soggy greens.

Best ways to enjoy it

Serving suggestions:

Plate the salad in shallow bowls so the ingredients spread evenly. A drizzle of extra olive oil and a few whole nut halves on top make a nice visual finish.
Pair with warm, crusty bread or a grain side like quinoa for a fuller meal.
Serve alongside roasted root vegetables or a simple butternut squash soup for a seasonal dinner.
For a picnic-friendly version, pack dressing separately and toss just before eating.

If you want a complementary protein-forward plate, try pairing with a zesty crisp chicken like the crispy parmesan chicken with avocado salad for a dinner that feels indulgent but balanced.

How to store & freeze

Storage and reheating tips:

Leftovers: Store the dressed salad in an airtight container in the fridge and eat within 24 hours — apples and lettuce will lose crunch after that.
Best practice: keep dressing separate and store components (chicken, apples, greens, nuts) in separate containers for up to 3 days. Toss when ready to serve.
Reheating: If you want warm chicken, reheat just the portion you’ll eat in a skillet or microwave, then combine with cold greens and apples.
Freezing: Not recommended for the assembled salad (apples and lettuce won’t survive freezing). Freeze only plain cooked chicken for up to 3 months.

Always cool cooked chicken to room temperature for no more than 2 hours before refrigerating to maintain food safety.

Helpful cooking tips

Toast the nuts briefly in a dry skillet for 3–4 minutes to deepen their flavor. Cool before adding.
Slice apples thinly with a mandoline or sharp knife for uniform texture. Toss slices with a squeeze of lemon if you’re prepping ahead to prevent browning.
If your chicken is dry, toss it with a teaspoon of olive oil or a splash of chicken broth before reheating to keep it juicy.
Taste the dressing and adjust acidity with more vinegar or sweetness with a little more honey depending on your apples’ tartness.

Creative twists

Add dried cranberries or pomegranate seeds for color and tartness.
Swap cinnamon for 1/2 teaspoon ground ginger and a pinch of cloves for a spicier fall profile.
Make it grain-forward: add cooked farro or barley to turn it into a robust lunch bowl.
Vegetarian: replace chicken with roasted chickpeas or grilled halloumi for protein.

FAQ

What’s the total prep and cook time?

About 15–20 minutes if chicken is already cooked. Warming and assembly are quick.

Can I use softer apples like Gala?

Yes, but texture will be less crisp. If you prefer soft apples, slice slightly thicker so they still provide bite.

Is this salad meal-prep friendly?

Yes — store components separately (chicken, apples, greens, dressing). Assemble just before eating.

How do I stop apples from browning?

Toss slices in a little lemon juice or keep them in cold water briefly until ready to use. This prevents oxidation without changing flavor.

Can I make the dressing ahead of time?

Absolutely. Store in the fridge up to one week. Shake or whisk before using.

Conclusion

This Autumn Chicken Salad with Apples and Warm Spices is a fast, flavorful way to celebrate fall produce while keeping weeknight dinners simple. If you want more ideas that highlight seasonal fruit and chicken, check out this similar flavor profile in Harvest Chicken Salad and the classic combination in Chicken and Apple Salad – A Classic Twist.

Autumn Chicken Salad with Apples and Warm Spices

A comforting chicken salad featuring crisp Honeycrisp apples, tender shredded chicken, a warm cinnamon-honey vinaigrette, and crunchy nuts.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size servings

Ingredients

Main Ingredients

2 cups cooked chicken, shredded or diced leftover roasted or boiled works well
2 pieces firm apples (Honeycrisp or Fuji), thinly sliced use other apples if preferred
1/2 cup mixed nuts, roughly chopped optional for crunch (walnuts, pecans, or almonds)
4 cups lettuce, washed and torn into bite-sized pieces mixed greens or romaine

Dressing

1 teaspoon ground cinnamon for the dressing
2 tablespoons honey to balance the spices
2 tablespoons olive oil for the dressing
1 tablespoon apple cider vinegar adds brightness
to taste Salt and freshly ground black pepper

Instructions

Preparation

Core and thinly slice the apples. Set them aside in a bowl to prevent browning for a few minutes.
Heat a frying pan over medium heat and add a splash of olive oil.
Add the shredded or diced chicken and cook until warmed through and lightly browned, about 5–7 minutes. Season with a pinch of salt and pepper. Remove from heat.
In a large mixing bowl, combine the torn lettuce, sliced apples, warmed chicken, and chopped nuts.
In a small bowl, whisk together honey, olive oil, apple cider vinegar, cinnamon, and a pinch of salt and pepper until emulsified.
Pour the dressing over the salad and gently toss to coat, making sure the cinnamon distributes evenly.
Serve immediately on plates or bowls. Garnish with extra nuts if desired.

Notes

Don’t overdress the salad — add half the dressing first, taste, then add more if needed. Leftovers should be stored in an airtight container in the fridge and eaten within 24 hours.