When you crave something hearty yet fresh to celebrate the coziest season, this Fall Chicken Salad hits all the right notes. With tender chicken, crisp apples, juicy grapes, and pops of cranberry, every bite captures autumn’s best flavors. The rich, creamy dressing and toasted nuts make it satisfyingly creamy, crunchy, and just sweet enough. Whether you need a quick lunch, a crowd-pleasing dish for a gathering, or meal-prep inspiration, this salad is destined to become your go-to for fall flavors.

Fall Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Fall Chicken Salad is all in the expertly balanced ingredients. Each one has its own special job to do, from adding crunch to bringing a pop of color or a layer of creaminess. Here’s exactly what you’ll need to make every forkful a celebration of autumn.

Chicken breast: Tender, juicy cubes or shreds soak up all the wonderful flavors and create the hearty base for your salad.
Apple (Honeycrisp or Gala): Adds a crisp sweetness and crunch that plays beautifully off the savory chicken and tart cranberries.
Red grapes: For a burst of juicy flavor and pretty color contrast—be sure to halve them for the perfect bite.
Dried cranberries: These little bursts of tangy sweetness are what make this salad taste like fall in a bowl.
Celery: Classic for crunch, celery also lends a subtle freshness that lightens the dish.
Red onion: A little goes a long way, offering a mellow sharpness and an attractive pop of color.
Pecans or walnuts, toasted: Toasting wakes up the flavor—don’t skip it! These add richness and a delightful crunch.
Mayonnaise or plain Greek yogurt: Choose based on your preference for creaminess or tang; either one ties everything together.
Dijon mustard: For a gentle, peppery heat that brightens the whole dressing.
Apple cider vinegar: Tangy and just slightly sweet, this wakes up every single ingredient.
Honey or maple syrup: These natural sweeteners balance the tartness while enhancing that comforting fall feeling.
Salt: Essential for bringing all the flavors into harmony.
Black pepper: Adds just enough warmth and depth.
Fresh parsley (optional): For a burst of color and a touch of herby freshness at the very end.

How to Make Fall Chicken Salad

Step 1: Prep All Your Ingredients

Grab your favorite sharp knife and a sturdy cutting board, because a little chopping is where this Fall Chicken Salad adventure begins. Dice the apple, halve those juicy grapes, finely mince the red onion and celery, and rough chop your toasted nuts. Prepping everything before you start mixing makes it easy—and trust me, it’s more fun when you’re not scrambling for missing ingredients.

Step 2: Mix Up the Chicken Salad Base

In a large mixing bowl, combine the cooked chicken, diced apple, grapes, cranberries, celery, red onion, and those golden, toasted nuts. Give everything a gentle toss so that every spoonful will have a bit of sweet, tart, and crunchy magic.

Step 3: Whisk the Creamy Fall Dressing

In a separate smaller bowl, whisk together the mayonnaise or Greek yogurt, Dijon mustard, apple cider vinegar, honey or maple syrup, salt, and pepper. Give it a taste and adjust if you want it sweeter or tangier—this is your signature touch!

Step 4: Bring It All Together

Pour the creamy dressing all over the chicken mixture. Now, using a large spatula or spoon, fold everything together gently until each morsel is beautifully coated in the dressing. Take a second to admire all those gorgeous fall colors swirling together.

Step 5: Chill and Let Flavors Meld

Cover the bowl and place it in the fridge for at least 30 minutes before serving. This lets all the flavors soak into each other and makes the Fall Chicken Salad even better. Trust me, it’s worth the wait!

How to Serve Fall Chicken Salad

Garnishes

A little finishing flourish goes a long way: sprinkle some fresh parsley on top for color, or add a few extra toasted nuts for an instant upgrade in both looks and texture. This not only brightens the salad visually but adds a fresh, herbaceous note that feels extra special.

Side Dishes

Since this salad is the star, keep sides simple. A bed of mixed greens, slices of crusty whole grain bread, or a piping hot cup of butternut squash soup make perfect companions. If you’re serving at a brunch or party, croissants and crackers are always a crowd-pleaser with Fall Chicken Salad.

Creative Ways to Present

Don’t be afraid to get a little playful! Pile generous scoops onto crisp lettuce leaves for a light wrap, fill hollowed-out apples for an adorable autumn appetizer, or use croissants for a decadent sandwich. Even a mason jar makes a fun portable option for lunch on the go.

Make Ahead and Storage

Storing Leftovers

Your Fall Chicken Salad will taste just as fresh the next day—maybe even better. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a gentle toss before serving to redistribute the dressing and revive that perfect texture.

Freezing

For best results, freezing is not recommended. The dressing may separate and the fresh produce can become watery or lose their crunch. Instead, prepare just enough for the next few days or share a batch with friends and family!

Reheating

Because Fall Chicken Salad is meant to be served cold, there’s no need to reheat—simply remove it from the fridge about 10 minutes before serving to take the chill off and let the flavors shine. If you crave a warm bite, serve it over freshly toasted bread or a warm croissant.

FAQs

What’s the best kind of chicken to use for Fall Chicken Salad?

You can use any cooked chicken breast—poached, baked, grilled, or even rotisserie chicken! Leftover roasted chicken works wonderfully and adds a lovely depth of flavor.

Can I make this salad dairy-free?

Absolutely! Simply use a high-quality dairy-free mayonnaise in place of mayo or yogurt. The salad will still be creamy and delicious with all the fall flavors you love.

Is there a lower-calorie option for the dressing?

Yes! Opt for plain non-fat Greek yogurt and a little less honey or maple syrup. You can also replace some of the mayo with yogurt to lighten things up while keeping that creamy texture intact.

Can I add other fruits or veggies to this salad?

Definitely. Diced pears, pomegranate seeds, or even roasted sweet potato cubes make wonderful additions or swaps in your Fall Chicken Salad, depending on what’s in your fridge and what flavors you crave.

How far in advance can I make Fall Chicken Salad for a party?

You can prepare this salad up to a day ahead. In fact, a little extra chilling time gives the flavors time to marry and makes it even more delicious. Just hold off on adding the nuts until just before serving for best crunch.

Final Thoughts

Just one bite, and you’ll understand why Fall Chicken Salad is such a staple in my kitchen as soon as the weather cools down. It’s everything you love about autumn—fresh, colorful, filling, and just a little bit indulgent. I hope you give it a try and make it your own new seasonal favorite!

Fall Chicken Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: Emma
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A delightful Fall Chicken Salad recipe that combines tender chicken with sweet apples, juicy grapes, tart cranberries, and crunchy nuts in a creamy dressing. Perfect for a light lunch or dinner.

Ingredients

Scale

Salad:

3 cups cooked chicken breast, cubed or shredded
1 medium apple, diced (Honeycrisp or Gala works well)
1/2 cup red grapes, halved
1/2 cup dried cranberries
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
1/2 cup chopped pecans or walnuts, toasted

Dressing:

1/2 cup mayonnaise or plain Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper

Fresh parsley for garnish (optional)

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Instructions

Combine Ingredients: In a large mixing bowl, combine chicken, apple, grapes, cranberries, celery, onion, and nuts.
Prepare Dressing: In a separate small bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
Toss and Chill: Pour the dressing over the chicken mixture and toss until everything is evenly coated. Chill for at least 30 minutes before serving to let flavors meld.
Garnish and Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley if desired.

Notes

Serve over mixed greens, on croissants, or in lettuce wraps for a lighter option.
For added flavor, use roasted chicken instead of poached.
This salad keeps well in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad, Main Course
Method: No-Cook, Mixing
Cuisine: American