Harvest Chicken Salad
A tangy-sweet, textural salad that balances shredded chicken, crisp apples, crunchy nuts, and creamy feta with a honey-apple-cider dressing, perfect for a quick lunch or light dinner.
Ingredients
For the salad
- 2 cups cooked chicken, shredded or diced Rotisserie or leftover roasted chicken works great.
- 4 cups mixed salad greens (spinach, arugula, romaine) Pre-washed greens save prep time.
- 1 cup diced apples (Granny Smith or Honeycrisp) Choose firm varieties to retain crunch.
- ½ cup dried cranberries Substitutes include dried cherries or raisins.
- ½ cup pecans or walnuts, roughly chopped Nuts can be swapped for toasted almonds.
- ½ cup feta cheese, crumbled Can substitute with goat cheese or omit for vegan.
- ¼ cup red onion, thinly sliced Use shallots for milder flavor suitable for kids.
For the dressing
- ½ cup Greek yogurt or mayonnaise Greek yogurt lightens the dressing.
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- to taste Salt and pepper
Instructions
Preparation
- Cook the chicken if needed. Boil, grill, or bake until fully cooked (internal temp 165°F/74°C). Cool and shred or dice.
- In a large bowl, add the mixed greens.
- Scatter the shredded or diced chicken over the greens.
- Add diced apples, dried cranberries, and chopped pecans or walnuts. Toss gently.
- Sprinkle crumbled feta and thinly sliced red onion on top.
- In a small bowl, whisk together Greek yogurt or mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper until smooth.
- Drizzle the dressing over the salad and toss gently until everything is coated.
- Refrigerate for 10 minutes to let flavors marry, or serve immediately.
- Divide onto plates or bowls and enjoy.
Notes
For best texture, assemble salad immediately before serving. The dressing will cause the apples and greens to soften over time. Pack dressing separately for portable lunches.