Description
A vibrant and nutritious Fall Chicken Salad combining shredded chicken, crisp apples, crunchy pecans, and a tangy Greek yogurt dressing. Perfect for a light lunch or a hearty snack, this salad bursts with seasonal flavors and textures.
Ingredients
Scale
Salad Ingredients
- 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 Ingredients
- 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 cooked chicken breasts using a food processor or by hand until finely shredded or diced to your preferred texture.
- Combine Ingredients: In a large bowl, mix together the shredded chicken, diced apples, chopped pecans, diced celery, dried cranberries, and diced red onion until everything is evenly distributed.
- Make Dressing: In a separate bowl, whisk together plain Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, salt, black pepper, ground sage, and garlic powder until the dressing is smooth and well combined.
- Toss and Serve: Pour the prepared dressing over the chicken salad mixture. Toss thoroughly to coat all ingredients evenly. 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 refreshing meal.
Notes
- For a lighter option, substitute mayonnaise with additional Greek yogurt.
- Use crisp apples like Honeycrisp or Fuji to maintain texture and sweetness.
- Make sure chicken is cooled before shredding to avoid sogginess.
- Refrigerate leftovers in an airtight container and consume within 2 days for best freshness.
- Additions like chopped fresh herbs (parsley or dill) can enhance flavor.
