Fall Harvest Chicken Salad

The Story Behind the Recipe

Well, darling if there’s one thing Granny knows best, it’s that autumn brings out the cook in all of us. The air turns crisp, the trees catch fire with color, and the kitchen starts to smell like cinnamon, roasted nuts, and comfort. That’s the time of year when I reach for my mixing bowls, pull out my favorite wooden spoon, and make this Fall Harvest Chicken Salad.

I first came up with this Fall Harvest Chicken Salad recipe on one of those golden October afternoons when the sunlight hit the kitchen window just right. I had just finished roasting a chicken the night before for Sunday supper, and I couldn’t stand to waste a single delicious bite. On the counter sat a basket of freshly picked apples from the orchard down the road and a jar of maple syrup from a neighbor’s farm.

It was one of those “make something from nothing” kind of days. I chopped, stirred, and tossed until the whole kitchen smelled like autumn. When my husband came in from stacking firewood, I handed him a spoonful to taste. He took one bite, smiled that warm, crinkly-eyed smile, and said, “Granny, if fall had a flavor, this would be it.”

And so, this Fall Harvest Chicken Salad recipe was born — a bowl full of sweet apples, tangy cranberries, toasty pecans, and creamy dressing that hugs every little piece of chicken. It’s simple, it’s cozy, and it feels like home.

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Why You’ll Love This Recipe During Fall

When the leaves start to fall and the sweaters come out, this salad is my go-to comfort food that still feels fresh and light. Here’s why it’s so special for the season:

• It captures the spirit of autumn. Every bite tastes like a stroll through the orchard — juicy apples, nutty pecans, and maple sweetness.
• Perfect for leftovers. Got roasted chicken from Sunday dinner? Don’t let it go to waste, sugar. This salad makes it shine all over again.
• Quick to make. You can whip it up in about 20 minutes — faster than a pumpkin pie bakes!
• Feeds a crowd or just yourself. Serve it at your harvest luncheon or pack it for cozy weekday lunches.
• Make-ahead magic. The flavors actually improve as it chills overnight.

There’s just something so comforting about a meal that’s hearty enough to satisfy but still bright with crisp apples and tangy dressing.

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What Makes This Recipe Special

This isn’t your average chicken salad, honey — it’s a Fall Harvest Chicken Salad. It’s got that little touch of Granny magic. Here’s what sets it apart:

• Maple Cream Dressing: The dressing combines creamy mayo, tangy Greek yogurt, and pure maple syrup — smooth and full of flavor.
• Seasonal ingredients: Apples, cranberries, and pecans make it a celebration of fall’s harvest bounty.
• Crunch & color: Between the nuts, fruit, and herbs, it’s as beautiful as it is tasty.
• Versatility: Spoon it over greens, tuck it into sandwiches, or serve it alongside soup — it fits anywhere.
• Balanced flavor: Sweet, savory, nutty, tangy — it dances across your taste buds just like leaves swirling in the wind.

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Ingredients For Fall Harvest Chicken Salad– Fresh, Simple & Full of Flavor

Let’s gather up everything you’ll need for this comforting autumn recipe.

For the Salad

• 3 cups cooked chicken breast, diced or shredded
• 1 crisp apple (Honeycrisp, Fuji, or Gala), chopped
• ½ cup celery, thinly sliced
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• ¼ cup finely diced red onion
• 2 tablespoons fresh parsley, chopped

For the Creamy Maple Dressing

• ½ cup mayonnaise
• 2 tablespoons Greek yogurt (or sour cream)
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: a pinch of cinnamon or nutmeg for cozy fall warmth

💡 Granny’s Note: If you’ve got leftover rotisserie chicken, it’ll save you time and add a lovely, roasted flavor.

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Step-by-Step Cooking Instructions For Fall Harvest Chicken Salad

Step 1: Prepare the Chicken

Start by cooking or shredding your chicken. If you’re roasting fresh chicken, rub it with olive oil, sprinkle salt and pepper, and bake at 375°F for about 25 minutes. Let it cool before chopping into bite-sized pieces.

Granny Tip: You can even use leftover turkey after Thanksgiving! It adds a rustic, hearty flavor that fits the fall theme beautifully.

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Step 2: Toast the Pecans

Place your chopped pecans in a dry skillet over medium heat. Stir constantly for about 4–5 minutes until fragrant and slightly golden. Be careful — they go from toasty to burnt in a blink!

Once toasted, remove from heat and let them cool completely before adding to the salad.

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Step 3: Make the Creamy Maple Dressing

In a small bowl, whisk together mayonnaise, Greek yogurt, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. Add a pinch of cinnamon or nutmeg if you’d like that little “cozy kitchen” aroma.

Taste and adjust — you want creamy with just enough tang and sweetness.

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Step 4: Combine the Salad Ingredients

In a large bowl, mix your chicken, chopped apples, celery, cranberries, onion, parsley, and toasted pecans. Pour the dressing over the top and fold everything gently until coated evenly.

💭 Granny’s Wisdom: Folding gently keeps those lovely apple cubes crisp and your salad fluffy, not mushy.

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Step 5: Chill & Serve

Cover the bowl and refrigerate for at least 30 minutes before serving. That time allows all the flavors to mingle and deepen.

When you’re ready, give it one last stir and serve chilled or at room temperature.

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Serving Suggestions – What to Pair It With

This salad plays well with just about anything, sugar. Here are some of my favorite ways to serve it:

• Over fresh greens: A bed of baby spinach or arugula makes a colorful, nutrient-packed base.
• On croissants or brioche rolls: Perfect for brunch or a fancy fall picnic.
• With crackers or toasted bread: A light, quick meal for cozy afternoons.
• In lettuce wraps: A crisp and refreshing low-carb version.
• Paired with soup: Try it with creamy butternut squash soup or pumpkin bisque — heavenly!
• As a side dish: Serve it with roasted sweet potatoes or warm rolls.

Granny Tip: Serve it in hollowed-out apples for a show-stopping presentation at your next fall gathering!

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Customization & Variations

Oh honey, don’t be afraid to make this recipe your own. Here’s how you can play around:

• Switch up the nuts: Walnuts, almonds, or candied pecans are all divine.
• Try different fruits: Add halved grapes, diced pears, or even pomegranate seeds.
• Add cheese: Crumbled feta, goat cheese, or sharp cheddar adds a savory touch.
• Make it lighter: Use more Greek yogurt and less mayo.
• Add grains: Stir in cooked quinoa or wild rice for extra heartiness.
• Spice it up: A pinch of cayenne adds warmth that cuts through the sweetness.
• Add herbs: Fresh thyme or rosemary complements the fall flavors beautifully.

Remember, a recipe is just a guide — your kitchen is your canvas!

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Tips for Hosting a Cozy Fall Luncheon

If you want to bring a little Granny charm to your fall table, try this:

1. Decorate simply: A plaid tablecloth, a few candles, and a small pumpkin centerpiece set the mood perfectly.
2. Serve seasonal drinks: Hot apple cider or cinnamon tea pairs beautifully.
3. Add sides: Butternut soup, cornbread muffins, or roasted root vegetables complement this salad like a dream.
4. End with dessert: A slice of apple pie or pumpkin bread keeps the harvest theme going.
5. Use pretty bowls: I love serving this salad in a large wooden bowl or a rustic white dish — it looks straight from the farm kitchen.

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Storing & Reheating For This Fall Harvest Chicken Salad Recipe

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freezing: Not ideal, darlin’. The apples and dressing don’t thaw well.
• Before serving again: Give it a gentle stir — the dressing might separate a little as it sits.

💛 Granny’s Secret: It’s even tastier the next day when the flavors have had time to cozy up together overnight.

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Nutritional Snapshot (Per Serving – Approx.)

Here Are The Nutritional Snapshot Fall Harvest Chicken Salad

Calories: 360 kcal
Protein: 28 g
Carbohydrates: 10 g
Fat: 22 g
Fiber: 3 g
Sugars: 6 g
Sodium: 420 mg

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Reader Q&A For This Fall Harvest Chicken Salad– Common Questions

1. Can I make this salad ahead of time?
Absolutely! It’s actually better after chilling for a few hours or overnight.

2. What’s the best apple to use?
Honeycrisp or Fuji for sweetness, or Granny Smith if you prefer a little tartness.

3. Can I use turkey instead of chicken?
Yes, darling — it’s perfect for using up leftover holiday turkey.

4. How do I make it dairy-free?
Swap the Greek yogurt for extra mayo or a dairy-free version.

5. Can I add grapes?
Of course! Red or green grapes (halved) are wonderful in this.

6. Can I use walnuts instead of pecans?
Yes — toasted walnuts give it a rich, earthy flavor.

7. How long will it last in the fridge?
About 3–4 days in a sealed container.

8. Can I use canned chicken?
You can, but fresh or rotisserie chicken gives a much better texture.

9. What if I don’t like mayo?
Use all Greek yogurt and a bit of olive oil for creaminess.

10. Can I make this vegan?
Sure thing — use chickpeas instead of chicken and vegan mayo or cashew cream for the dressing.

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Final Thoughts

My dear, this Fall Harvest Chicken Salad is more than just a recipe — it’s a little bowl of autumn comfort. Every bite is sweet, tangy, nutty, and so satisfying. It’s one of those dishes that makes you slow down, smile, and savor the season.

Whether you make it for a Sunday brunch, a weekday lunch, or a cozy family dinner, it brings everyone together — just like the good old days.

So tie on your apron, pull out that mixing bowl, and let your kitchen smell like fall. Granny promises — you’ll love every spoonful.

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🍽️ Tried This Fall Harvest Chicken Salad Recipe?

If you made this Fall Harvest Chicken Salad, I’d love to hear from you! Leave a comment below and tell me how it turned out. 💕

And don’t forget to follow Granny’s Lil Kitchen on Pinterest for more homey recipes, sweet memories, and comforting dishes straight from my heart to yours.