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)
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
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 15g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
