Fall Harvest Chicken Salad
A creamy and tangy chicken salad featuring bright apple, tart cranberries, crunchy nuts, and a delicious Dijon dressing, perfect for quick lunches and holiday potlucks.
Ingredients
Main Ingredients
- 2 cups cooked chicken, diced rotisserie chicken works beautifully; about 1 small breast + 1 thigh
- 1 medium apple, diced Honeycrisp or Gala for sweetness; toss with a squeeze of lemon to slow browning
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans toast briefly for more flavor
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped use sweet onion if you want milder bite
- 1/2 cup mayonnaise or 1/4 cup mayo + 1/4 cup plain Greek yogurt to lighten
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
Preparation
- Dice the cooked chicken and apple; chop the celery, nuts, and red onion.
- If using, toast the nuts in a dry skillet over medium heat for 3–4 minutes until fragrant.
Make the Dressing
- In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and a pinch each of salt and pepper until smooth.
- Taste and adjust seasoning.
Combine the Salad
- In a large bowl, add the chicken, diced apple, dried cranberries, chopped nuts, celery, and red onion.
Dress the Salad
- Pour the dressing over the chicken mixture.
- Gently fold with a spatula until everything is evenly coated, being careful not to mash the apple.
Chill or Serve
- Refrigerate for 15–30 minutes to meld flavors, or serve immediately on a bed of lettuce leaves or as a sandwich filling.
Notes
For a lighter dressing, replace half or all the mayo with plain Greek yogurt. Use grapes instead of apple for a classic sweet pop, or small-diced pear for a softer bite. Swap walnuts for toasted almonds or sunflower seeds for a nut-free option.