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Harvest Chicken Salad with Pecans

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This easy fall salad features juicy roasted chicken, crisp apples, sweet dried cranberries, and toasted pecans tossed in a creamy Greek yogurt dressing. It’s hearty, nourishing, and perfect for lunch, dinner, or festive gatherings.

Ingredients

Scale
  • 3 cups cooked chicken breast (shredded or chopped, about 400g; rotisserie chicken works great)
  • 5 oz mixed greens (such as baby spinach, arugula, or spring mix, about 140g)
  • 1 large apple (cored and chopped, Honeycrisp or Fuji recommended)
  • 2 celery stalks (thinly sliced)
  • 1/4 cup red onion (finely diced, about 35g)
  • 1/3 cup dried cranberries (about 40g)
  • 1/2 cup pecans (roughly chopped and toasted, about 60g)
  • 1/4 cup goat cheese or feta (crumbled, about 40g, optional)
  • 1/4 cup plain Greek yogurt (about 60g)
  • 2 tablespoons mayonnaise (about 30g)
  • 1 tablespoon apple cider vinegar (about 15ml)
  • 1 tablespoon maple syrup or honey (about 15ml)
  • 1 teaspoon Dijon mustard (about 5g)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions

  1. Toast the pecans: Place pecans in a dry skillet over medium heat. Stir frequently until fragrant and lightly browned, about 3–5 minutes. Remove from heat and let cool.
  2. Prepare the chicken: Shred or chop cooked chicken breast into bite-sized pieces. For rotisserie chicken, pull the meat off the bones and discard skin if desired.
  3. Chop the produce: Dice the apple (leave skin on), thinly slice celery, and finely dice red onion. For milder onion flavor, soak diced onion in cold water for 5 minutes, then drain.
  4. Mix the dressing: In a small bowl or jar, combine Greek yogurt, mayonnaise, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper. Whisk or shake until smooth and creamy. Taste and adjust seasoning as needed.
  5. Assemble the salad: In a large bowl, add mixed greens. Top with chicken, apples, celery, onion, dried cranberries, and cooled toasted pecans. Crumble goat cheese or feta over the top if using.
  6. Add the dressing & toss: Pour the dressing over the salad. Gently toss everything together until evenly coated. Toss just before serving for crisp greens.
  7. Serve: Plate immediately. For presentation, sprinkle extra cranberries and pecans on top if desired.

Notes

For best texture, keep the dressing separate and toss just before serving. Salad can be made up to 24 hours in advance (add apples last to prevent browning). Toasting the pecans enhances their flavor—watch closely to avoid burning. For a dairy-free version, use plant-based yogurt and mayo, and omit the cheese. Swap pecans for walnuts, almonds, or pumpkin seeds if desired. If prepping ahead, store components separately and assemble before serving.

Nutrition

Keywords: harvest chicken salad, fall salad, pecan chicken salad, autumn salad, healthy chicken salad, easy salad recipe, gluten-free salad, meal prep salad, Thanksgiving salad, high protein salad

Find it online: https://hungermind.com/harvest-chicken-salad-recipe-best-easy-fall-salad-with-pecans/