This Harvest Chicken Salad is full of Tangy and Savory Fall Flavors

There is evidence scattered around our house…

Evidence of a productive summer

and a preview into what ingredients I’ll be reaching for

Eating what we have worked and waited for – eating seasonally

Now there are apples sitting on the kitchen counter, garlic resting in braids, and gourds sprinkled around the house

During fall, lunch time often finds me out running errands or outside working to close up for the season (and simultaneously open up the winter shop :))

With so many ingredients hanging around (literally – my onions are hanging off of my pantry) the best recipes this time of year come together from simply grabbing what I have around the house.

This chicken salad with celery, apple, red onion, chicken, cranberries, and walnuts are my way of incorporating the flavors around me in a recipe that’s ready to be tossed in a lunch box or pulled out of the fridge.

• Fall Chicken Salad Recipe
• Printable Recipe Card
• What Makes Fall Recipes so Special
• FAQ’s
• Pin for Later

My Fall Chicken Salad Recipe

My favorite part about this recipe is how it offers a bright, fresh meal in a season where meals are becoming heartier and heartier by the week. The kids picked more apples this weekend so this recipe will be sitting in the fridge by the end of the week I’m sure 🙂

How to make your Harvest Chicken Salad

Ingredients

Salad:

• 3 Chicken Breasts (shredded)
• 1/4 of a Red Onion
• 2 stalks of Celery
• 1 Apple
• Walnuts
• Dried Cranberries

Dressing:

• Greek Yogurt (about 1 cup)
• Dijon Mustard (1 to 2 tbsp)
• Apple Cider Vinegar (2 to 3 tbsp)
• Salt and Pepper to Taste

Steps

1. Pre-heat oven to 350° and season chicken breasts
2. Cook chicken for 20-30 minutes depending on thickness (I cut the breasts in half to make them easier to shred later on)
3. Wash and chop your celery, apple, and red onion. Place into a large bowl.
4. In a smaller bowl mix together greek yogurt, dijon, apple cider vinegar, and salt and pepper until combined
5. Take your chicken out of the oven and shred
6. Add shredded chicken and dressing into the bowl with the rest of your ingredients and mix until evenly coated
7. Add in walnuts and dried cranberries
8. Enjoy!

Tips

• Add more Greek Yogurt if you want a creamier chicken salad
• Use almonds or pecans if you don’t have walnuts at home
• Put the chicken in and chop everything while it’s cooking – this turns out to be a pretty fast recipe
• If you know you are just eating this as a sandwich, try blending everything with a food processor
• Ration out into containers right away, it makes this a true grab and go recipe!

Printable Recipe Card

The Magic of Fall Dishes

Sometimes a dish invites you to let it sit

To let it take it’s time blending, marinating it’s flavors together

This is what stands out to me about fall recipes

It’s like your food is asking you to slow down

As does the weather

As does this season

Some of my favorite better-the-next-day recipes:

• Creamy Ranch Pasta Salad
• Chicken Harvest Casserole
• Minestrone Soup
• Squash and Sausage Soup

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Questions about Making this On-The-Go Fall Lunch

Pin for Later!

I’m curious to hear about what you’ve been creating in your kitchen this fall!

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