Can I make Fall Chicken Salad ahead of time?

Yes, this salad stores well in the fridge for 3-4 days. It’s actually a great dish to make ahead for meal prep or to serve at a gathering. Just keep the dressing separate if you plan to store it for a longer period to maintain the freshest taste.

Can I substitute chicken with another protein?

Absolutely! If you're looking for a different protein, turkey or even tofu works great as a substitute. For a vegetarian version, chickpeas or lentils can provide a similar texture and nutritional value.

Is Fall Chicken Salad suitable for meal prepping?

Yes! This salad is perfect for meal prepping. It stays fresh and flavorful in the fridge, and you can portion it out into individual servings. To prevent the salad from getting soggy, store the dressing separately and toss it when you're ready to eat.

Fall Chicken Salad - CookBakeShare

Description

This Fall Chicken Salad is a vibrant mix of shredded chicken, sweet apples, crunchy pecans, and tangy cranberries, all topped with a creamy, homemade yogurt-based dressing. A perfect dish for the cooler months, it’s both healthy and flavorful, offering a delightful combination of textures and seasonal flavors.

Ingredients

Scale

2 cups Chicken Breast (shredded)
1 Apple (diced)
1/2 cup Pecans (chopped)
1/2 cup Celery (chopped)
1/2 cup Cranberries (dried)
1/4 Red Onion (diced)
1/2 cup Greek Yogurt
2 tbsp Mayonnaise
1 tbsp Sweet Relish
1 tsp Dijon Mustard
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Sage (dried)
1/4 tsp Garlic Powder

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Instructions

Shred the chicken and place it in a large mixing bowl.
Dice the apple, chop the pecans, celery, cranberries, and red onion, then add to the mixing bowl with the chicken.
In a small bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, Dijon mustard, salt, pepper, sage, and garlic powder to make the dressing.
Pour the dressing over the chicken and vegetable mixture. Toss gently to combine all ingredients evenly.
Serve immediately or refrigerate for up to 4 days. Enjoy as a standalone salad, in wraps, or on bread.

Notes

If you prefer a dairy-free option, substitute Greek yogurt with coconut yogurt.
For extra crunch, add more pecans or celery.
This salad can be made ahead and stored in the fridge for up to 4 days.
For a spicier version, add a pinch of cayenne pepper to the dressing.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 12g
Sodium: 320mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 18g
Cholesterol: 45mg