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Fall Harvest Chicken Salad

A delightful autumn salad packed with fresh ingredients, perfect for lunch or a light dinner. A great way to use leftover chicken.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced Use leftover rotisserie chicken for convenience
  • 1 medium apple, diced Choose any apple variety for different flavors
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts or pecans Experiment with different nuts or add seeds
  • 1/4 cup celery, diced
  • 1/4 cup red onion, diced
Dressing
  • 1/2 cup plain Greek yogurt or mayonnaise For a dairy-free option, use vegan mayonnaise or dairy-free yogurt
  • 1 tablespoon honey or maple syrup Adjust sweetness to taste
  • 1 tablespoon apple cider vinegar
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the chicken, apple, cranberries, nuts, celery, and onion.
  2. In a separate small bowl, mix the Greek yogurt (or mayonnaise), honey (or maple syrup), and apple cider vinegar.
  3. Pour the dressing over the chicken mixture and stir to combine.
  4. Season with salt and pepper to taste.
  5. Serve immediately or refrigerate for later.

Notes

This salad can be served alone, in a wrap, or on mixed greens. Pairs well with crusty bread or crackers. For variations, consider adding avocado or cheese.