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A fall-inspired twist on my classic chicken salad, this harvest chicken salad recipe is sweet, savory, creamy, crunchy, and so delicious! Hearty and filling with the best tastes and textures, it’s the perfect easy meal prep option and a great way to take advantage of seasonal produce in the fall.
Naturally gluten-free and dairy-free, this chicken salad can easily be made nut-free, too!
The Best Fall Harvest Chicken Salad
Who says chicken salad is only for summer? Of course, I love warm weather-inspired options like my pesto chicken salad and easy BBQ chicken salad. However, when the weather starts to cool, this harvest chicken salad recipe is the version I turn to!
Filled with sweet apple, crisp celery, crunchy nuts, cinnamon sweet potatoes, and sweet cranberries, it’s unbelievably satisfying and a great option when I’m ready to start leaning into fall flavors, but the weather isn’t quite cooperating. Plus, it comes together in minutes with zero cooking. I love to prep a big bowl at the beginning of the week. That way, I have a quick, easy lunch or dinner option I know the whole family will love!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Cooked Chicken: I like to use leftover Instant Pot shredded chicken or air fryer chicken breast. Or, to keep things even easier, I just pick up a rotisserie chicken from the grocery store. If using a rotisserie chicken, save the carcass to make chicken broth, too!
- Fruit: Chopped apples and dried cranberries add color, sweetness, and texture. I prefer to use crisp, sweet, red apples, such as Honeycrisp, Braeburn, or Fuji, but any variety will work. I also like to add pomegranate seeds for even more flavor!
- Celery: This adds a crisp, refreshing element that balances the chicken salad nicely.
- Nuts: Chopped pecans are my favorite, but walnuts or even almonds taste great, too. Or, for a nut-free option, use pepitas or sunflower seeds instead. For even more nutty flavor, try toasting your nuts before adding them to the salad!
- Dressing: I make a simple maple Dijon dressing by combining mayonnaise, Dijon mustard, maple syrup, cinnamon, garlic powder, dried dill, salt, and pepper. For an even higher protein option, try substituting all or half of the mayo with Greek yogurt.
- Cinnamon Roasted Sweet Potatoes: These are optional, but I love to include them to give the salad extra depth and make it super filling.
Add Mix-Ins
Feel free to get creative with your chicken salad. Grapes, extra veggies, such as green onions, or fresh herbs all make great additions.Â
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Harvest Chicken Salad
With no cooking required, this harvest chicken salad recipe is a breeze to make!
- Combine the salad: Add all the salad ingredients to a large mixing bowl, and stir to combine.
- Add the dressing: Next, add the dressing ingredients and toss to combine and coat. I always give my salad a quick taste test, adding more mayo for extra creaminess or adjusting the flavor as needed.
- Finish: Fold in the cinnamon roasted sweet potato and pomegranate seeds, if using. Enjoy right away, or chill in the fridge before serving.
Kitchen Tools I Use
My Favorite Ways to Serve
If I’m being honest, I typically serve my harvest chicken salad on its own with gluten-free crackers or veggie sticks for dipping. It’s that good! However, it’s also delicious tucked into tortillas or lettuce leaves for a wrap or served with Paleo bread as a chicken salad sandwich.
You can even pile your chicken salad over a bed of greens, like spinach or romaine lettuce, for a colorful salad!
How to Store
For the best texture, I recommend storing the cinnamon roasted potatoes in a separate airtight container to prevent them from becoming soggy. Once combined, this harvest chicken salad will stay fresh in an airtight container in the fridge for up to 3-4 days without the pomegranate seeds.
If the pomegranate seeds are included, I find that the salad is best enjoyed within 2-3 days, as the seeds tend to release moisture and lose some of their crunch as they sit.
I don’t recommend freezing leftovers! The mayo-based dressing is likely to separate and lose its creamy consistency, and the fresh produce will lose its crisp texture once thawed.
More Easy Chicken Salad Recipes
- Apple Dill Chicken Salad
- Taco Chicken Salad
- Cranberry Walnut Chicken Salad
- Honey Mustard Chicken Salad
Harvest Chicken Salad
Ingredients
- 3-4 cups shredded chicken
- 1/2 cup chopped apples
- 1/2 cup chopped celery
- 1/3 cup chopped pecans
- 1/3 cup dried cranberries
- 1/2 cup mayo add additional 1/4 cup if desired consistency is more mayo-y!
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- Dash of cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- Salt and black pepper to taste
Optional Add-Ins
- Cinnamon-roasted sweet potato
- Pomegranate seeds
Instructions
- Add the shredded chicken, apples, celery, pecans, and dried cranberries to a large bowl.
- Add in the mayonnaise, Dijon mustard, maple syrup, cinnamon, dried dill, and garlic powder until smooth.
- Toss until everything is evenly coated.
- Season with salt and pepper to taste.
- Fold in cinnamon-roasted sweet potato and pomegranate seeds, if using.
- Serve right away or refrigerate until chilled. Enjoy on its own, over greens, in a wrap, or piled onto your favorite bread!
Notes
- Tip: Use the carcass to make broth!
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days (2-3 days with pomegranate seeds), keeping roasted sweet potatoes separate for the best texture. I don’t recommend freezing this recipe!Â
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