Description
A vibrant and wholesome Fall Chicken Salad combining shredded chicken, crisp apples, crunchy pecans, celery, dried cranberries, and red onion, all tossed in a creamy, tangy dressing made from Greek yogurt, mayonnaise, and sweet pickle relish, perfect for a refreshing lunch or light dinner.
Ingredients
Scale
Chicken Salad
- 3 medium cooked chicken breasts, shredded or finely diced
- 2 cups finely diced apples (such as Honeycrisp or Fuji)
- 1 cup chopped pecans
- 2 cups diced celery
- 1 cup dried cranberries
- 1 cup diced red onion
Dressing
- 1 cup plain 5% Greek yogurt
- ¼ cup mayonnaise
- ½ cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon garlic powder
Instructions
- Shred Chicken: Shred the cooked chicken breasts using either a food processor for a quick method or by hand for a chunkier texture.
- Combine Ingredients: In a large mixing bowl, add the shredded chicken, finely diced apples, chopped pecans, diced celery, dried cranberries, and diced red onion. Mix gently to combine all ingredients evenly.
- Make Dressing: In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, salt, black pepper, ground sage, and garlic powder until the dressing is smooth and well blended.
- Toss and Serve: Pour the prepared dressing over the chicken salad mixture and toss gently until everything is well coated. Serve the salad on bread as a sandwich, with chips as a side, wrapped in a tortilla, or over a bed of fresh lettuce for a light meal.
Notes
- Use Honeycrisp or Fuji apples for the best sweet and crisp texture.
- For a lighter version, substitute mayonnaise with extra Greek yogurt.
- Adjust seasoning to taste, especially salt and spices.
- This salad keeps well in the fridge for up to 3 days.
- Perfect for make-ahead lunches and picnic meals.
