clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Harvest Chicken Salad

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: No-Cook
  • Cuisine: American


Chicken salad made with apples, celery, walnuts and dried cranberries.



  • ¼ cup plain yogurt (Greek or regular)
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • 1-pound boneless skinless chicken breast, cooked and shredded
  • 1 medium Granny smith apple, diced
  • 2 medium stalks celery, diced
  • ½ cup unsweetened dried cranberries
  • ½ cup chopped pecans or walnuts


  1. In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, salt and black pepper until combined. Taste and adjust seasoning, if necessary.
  2. To the bowl, add the chicken, apple, celery, cranberries and pecans or walnuts and stir to combine. Refrigerate at least 30 minutes. Serve on lettuce cups, a salad or whole grain bread.


Cooking Tip: Use the chicken breasts from a cooked rotisserie chicken for easy meal prep.


  • Serving Size: 1/6 of recipe
  • Calories: 290
  • Sugar: 8g
  • Sodium: 359mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 70mg

Keywords: chicken, chicken salad, salad, fall