Harvest Chicken Salad

This harvest chicken salad is the perfect fall twist on a classic! It’s packed with tender shredded chicken, crisp apples and celery, crunchy pecans, and sweet dried cranberries, all tossed in a creamy maple-Dijon dressing with just a hint of cinnamon. Add cinnamon-roasted sweet potatoes and pomegranate seeds to make it extra hearty and festive!

Prep Time10

Total Time10

Course: Dinner, Lunch, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: harvest chicken salad, harvest chicken salad recipe

Method: No Cook

Servings: servings

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!

Nutrition