Apple Chicken Salad

Refreshing Chicken Salad with Apples – This fall inspired recipe is loaded with crisp sweet apples, crunchy pecans, green onions, lightly tart cranberries and plenty of tender chicken. And it’s all coated in a Greek yogurt based rich and creamy rosemary dressing.

Autumn Apple Pecan Chicken Salad

A crisp, apple studded, protein rich chicken salad that’s perfect for a hearty autumn lunch or even a simple weeknight dinner that won’t weigh you down.

It’s made healthier with a combination of Greek yogurt and a little mayo, and it pairs beautifully with a hearty whole grain bread. Or you can serve it lower carb over lettuce leaves for another nutritious option.

This version is made with rotisserie chicken but you can use leftover cooked chicken breasts as well. I just recommend that you avoid canned chicken for a better chicken salad.

It’s simple to make and worthy of your recipe collection!

Try serving it with baked sweet potato fries or sweet potato chips for a colorful fall pairing.

Chicken Apple Salad Recipe Ingredients

• Cooked rotisserie chicken
• Apples (gala are my favorite here)
• Pecans
• Green onions
• Dried cranberries
• Plain Greek yogurt
• Mayonnaise
• Apple cider vinegar
• Maple syrup or honey
• Rosemary
• Dijon mustard
• Nutmeg (optional)
• Salt and pepper
• Lettuce leaves or bread for serving

How to Cook Chicken for Chicken Salad

• If you want to cook chicken from raw use 20 oz. boneless skinless chicken breasts.
• Pound the chicken breasts to an even thickness then brush lightly with olive oil and season both sides with salt and pepper.
• Place on a foil lined half baking sheet and roasted at 425 degrees until it was 165 in center (which will take about 16 – 23 minutes, time will vary based on thickness of chicken breasts).
• Then I let it cool completely (can be speed cooled in the freezer) and cut into pieces.

How to Make Chicken Salad with Apples

1. Add chicken, apples, pecans, green onions, and cranberries to a large mixing bowl.
2. In a separate small mixing bowl mix together greek yogurt, mayonnaise, vinegar, maple syrup, rosemary, dijon mustard, and nutmeg. Season with salt and pepper to taste.
3. Pour over chicken mixture then toss to evenly coat.
4. Serve in lettuce or on whole grain bread.

Possible Substitutes and Variations for Apple Chicken Salad

• No mayo: To make it even healthier you can use all Greek yogurt no mayo. If going that route I recommend using full fat Greek yogurt to give it a little more richness.
• Nuts: Swap other nuts for those here. You can use walnuts, slivered or sliced almonds, or even peanuts (they go well with apples).
• Onions: Red onion is a good addition here in place of green onions. Though they are stronger so you’ll only want to use 1/3 cup.
• Leftover chicken: Instead of using a rotisserie chicken you can use leftover cooked chicken breasts.
• Turkey: This chicken salad is a perfect way to use leftover turkey during the holidays to make a turkey salad.
• Herbs: Fresh parsley is a delicious alternative to the rosemary, use 3 Tbsp.

Helpful Tips

• Be sure to let chicken cool completely in the fridge before using. This type of chicken salad is best when chicken is cold vs. hot.
• Add dressing shortly after chopping apples so they don’t turn brown.
• As chicken salad rests a few hours the chicken tends to absorb some of the moisture making it seem like there’s less dressing. You can add a few more tablespoons of Greek yogurt or mayo, or even a little water to thin it back out.

Storage

• This chicken salad will keep for about 2 days in the fridge.
• Store it an an airtight container.
• Toss before serving.

More Chicken Salad Recipes to Try

• Almond Poppy Seed Chicken Salad
• BLTA Chicken Salad Wraps
• Classic Chicken Salad
• Curry Chicken Salad
• Greek Chicken Salad

5 from 4 votes

Print Recipe

Chicken Salad with Apples

The best autumn chicken salad! Loaded with crisp apples, crunchy pecans, lightly tart cranberries, tender chicken, and it's all coated in a flavorful fresh rosemary dressing.

Servings: 5 servings (about 6 cups)

Prep20 minutes minutes

Ready in: 20 minutes minutes

Ingredients

Salad

• 3 1/2 cups chopped cooked rotisserie chicken (cold, 1 lb.)
• 2 cups chopped apples, such as gala, fuji or golden delicious
• 1/2 cup chopped pecans (toasted or raw)
• 2 green onions, sliced (about 1/2 cup)
• 1/3 cup dried cranberries, roughly chopped

Dressing

• 1 (5.3 oz) container fat-free plain greek yogurt (heaping 1/2 cup)
• 3 Tbsp mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• 1 1/2 Tbsp real maple syrup or honey
• 1 Tbsp minced fresh rosemary
• 1 tsp dijon mustard
• 1/8 tsp nutmeg (optional)
• Salt and freshly ground black pepper
• Lettuce or whole grain bread, for serving

Instructions

• Add chicken, apples, pecans, green onions, and cranberries to a large mixing bowl.
• In a separate small mixing bowl mix together greek yogurt, mayonnaise, vinegar, maple syrup, rosemary, dijon mustard, and nutmeg. Season with salt and pepper to taste.
• Pour over chicken mixture then toss to evenly coat.
• Store in the fridge up to 2 days. Serve in lettuce or on whole grain bread.

Notes

• Note that as mixture sits a few hours the chicken may absorb the dressing and it will seem to dry up a little. You can thin it with a little more Greek yogurt or mayonnaise, or water (depending on how creamy you want it).
• Nutrition estimate based on using lettuce leaves not bread.

Nutrition Facts

Chicken Salad with Apples

Amount Per Serving

Calories 383 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 7g

Cholesterol 86mg29%

Sodium 388mg17%

Potassium 514mg15%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 21g23%

Protein 31g62%

Vitamin A 215IU4%

Vitamin C 6mg7%

Calcium 81mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main Course

Cuisine: American

Keyword: chicken salad

Author: Jaclyn