This Fall Chicken Salad has the best flavor and is perfect for meal prep or to make if you're having company over for lunch! It's made with shredded chicken and all the different flavors of fall including fresh apples and celery, pecans, chopped dates, fresh thyme, and little pieces of sharp cheddar cheese. The chicken mixture is coated in a delicious yogurt dijon dressing that I love to serve with crunchy crackers!
As a dietitian, I get asked all the time for easy meals, including lunch ideas. And one of my favorite things to make is chicken salad because it's one of the best ways to turn plain chicken breast into something more exciting! This fall harvest chicken salad is a great option if you want something you can make ahead of time and want to add a little variety to your lunch plans.
If you like this recipe, you may also enjoy my Fall Harvest Salad with kale, apple, and chickpeas and a simple balsamic vinaigrette.
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Key Ingredient Notes and Substitutions
This Autumn Chicken Salad recipe is made with basic ingredients. Below are some notes. Be sure to check the recipe card for ingredient measurements.
- Chicken - I use boneless, skinless chicken breasts and bake the chicken in the oven on a baking sheet seasoned with salt and black pepper. As a shortcut, sometimes I use rotisserie chicken. Chicken is a lean protein and also provides important nutrients including phosphorus and niacin. If you love a great chicken salad recipe, try my other healthy chicken salad without mayo that has grapes and celery.
- Celery - celery adds a crunchy element and fiber. Feel free to substitute it with different crunchy veggies like English or Persian cucumber, bell pepper, or snap peas.
- Red Onion - I like to use a bit of red onion for crunch and flavor. Green onions or spring onions work too.
- Apple - I'm a big fan of a sweet apple and usually use honeycrisp apples. If you want a more tart option, Granny smith works. If you want something in between a pink lady works great.
- Dates - I use chopped dates in place of dried sweet cranberries commonly found in chicken salad. Dates don't have added sugar and they add natural sweetness. Pomegranate arils would work if you want something less chewy but still sweet.
- Chopped Pecans - crunchy pecans add healthy fats and some crunch. Some other options that work are walnuts, pistachios, sunflower seeds, or pumpkin seeds.
- Extra Sharp Cheddar Cheese - this adds a little salty component and more flavor. I suggest to get a block of cheddar and cut it into small pieces. If you want a different cheese option, feta would be my next option. Creamy goat cheese would work well too.
- Fresh Thyme - my favorite way to add fall flavor.
- Greek Yogurt or Skyr - I like to use Greek yogurt or skyr as the base for a creamy dressing in chicken salad. If you don't like the flavor of plain Greek yogurt, feel free to substitute it with blended cottage cheese.
- Mayonnaise - a small amount of creamy mayo helps balance out the dressing. I use mayo made with olive oil for a lighter version.
- Dijon Mustard
- Lemon Juice - or apple cider vinegar.
- Seasonings - kosher salt, black pepper, and garlic powder add flavor and tie everything together.
- Maple Syrup (optional) - a small amount added to the dressing is a great way to add one last touch of sweetness.
Recipe Variations
The best part about this Fall Chicken Salad is you can customize to your taste! Below are some ideas, but feel free to get creative.
- Roasted Harvest Veggies - roasted butternut squash, sweet potatoes, or brussels sprouts would make great additions to this fall salad recipe.
- Green Salad - serve a scoop of this fall chicken salad on a bed of fresh greens or baby spinach for more nutrition!
- Lettuce Wraps - wrap a serving of this fall chicken salad in lettuce wraps for an easy healthy lunch.
- Maple Tahini Dressing - if you don't like dijon dressings, use this maple tahini dressing instead.
If you want another meal prep chicken salad, try my Chicken Salad with Dried Cranberries and Pecans.
How to Make Fall Chicken Salad
Below are the instructions for how to make this easy recipe with photos that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
- Step 1: If you have cooked chicken, skip this step. If you need to cook your chicken, preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the juicy chicken cool and shred.
- Step 2: While the chicken is in the oven, chop the celery, red onion, apple, pecans, dates, and fresh thyme. Cut the cheddar cheese into bite-sized pieces. In a medium bowl, make the dressing by combining the ingredients including the yogurt, mayo, Dijon, lemon, maple syrup, kosher salt, black pepper, and garlic powder. Whisk to combine.
- Step 3: Add the chicken, celery, red onion, apple, pecans, dates, cheddar cheese, and fresh thyme to a large mixing bowl.
- Step 4: Top with the dressing and give everything a good toss.
Hint: I like to shred my chicken by pulsing it in a food processor.
Mallory's Dietitian Tip!
Meal prep this chicken salad ahead of time on busy weeks! To change it up each day, have it over a bed of greens one day, in a wrap another day, and with your favorite crackers the following day.
Expert Tips
- Be sure to use chicken that is well seasoned for the best flavor and let it cool before adding it to the dressing and other ingredients. My oven baked chicken breast works for this.
- I like to use skyr, which is an Icelandic yogurt similar to Greek yogurt but slightly less tangy.
- Give the chicken salad a taste about 5-10 minutes after combining everything and add more salt to taste as needed.
Fall Chicken Salad FAQs
The chicken provides protein, zinc, iron, and vitamin B6, while the celery, apple, dates, and red onion provide dietary fiber and antioxidants. The fresh thyme and lemon provide more antioxidants, and the Greek yogurt or skyr provide more protein and add calcium and phosphorus.
Absolutely, that's an easy shortcut!
Yes! This makes a great recipe for meal prep! Store it in the refrigerator for up to 3-4 days in an airtight container.
More Healthy Chicken Salad Recipes
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Fall Chicken Salad (Easy Autumn Meal Prep Recipe)
Equipment
Ingredients
- 2 cups shredded chicken (if you don't have cooked chicken, it'll be ¾-1 lbs raw boneless, skinless chicken breast)
- 1 cup apple, diced
- ¾ cup celery, chopped (2-3 stalks)
- ¼ cup red onion, chopped
- ¼ cup pecans, chopped
- ¼ cup extra sharp cheddar cheese, cut into bite-sized pieces (1 oz)
- ¼ cup Medjool dates, chopped (2-3 dates)
- ½ tablespoon fresh thyme leaves
For the Dressing
- ½ cup Greek yogurt (or skyr)
- 1 tablespoon mayonnaise (I use one made with olive oil)
- 1 tablespoon dijon mustard
- 1-2 tablespoon lemon juice
- ½-1 teaspoon kosher salt (to taste, start with ½ and increase as needed)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon maple syrup (optional)
Instructions
- If you have cooked chicken, skip this step. If you need to cook your chicken, preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the juicy chicken cool and shred.
- While the chicken is in the oven, chop the celery, red onion, apple, pecans, dates, and fresh thyme. Cut the cheddar cheese into bite-sized pieces. In a medium bowl, make the dressing by combining the ingredients including the yogurt, mayo, Dijon, lemon, maple syrup (if using), kosher salt, black pepper, and garlic powder. Whisk to combine.
- Add the chicken, celery, red onion, apple, pecans, dates, cheddar cheese, and fresh thyme to a large mixing bowl.
- Top with the dressing and give everything a good toss.
- Hint: I like to shred my chicken by pulsing it in a food processor.
Notes
- Be sure to use chicken that is well seasoned for the best flavor and let it cool before adding it to the dressing and other ingredients. My oven baked chicken breast works for this.
- I like to use skyr, which is an Icelandic yogurt similar to Greek yogurt but slightly less tangy.
- Give the chicken salad a taste about 5-10 minutes after combining everything and add more salt to taste as needed.
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