This Autumn Chicken Salad is filled with the flavors of fall, in a lightened-up version of chicken salad! We've got honeycrisp apples, dried cranberries, toasted pecans, toasted pepitas, scallions, pomegranate arils, and thyme! It's made with mostly Greek yogurt and just a touch of mayo, so it's a little lighter than your typical chicken salad. Filled with so much flavor and texture!
In a medium bowl, whisk together the Greek yogurt, mayonnaise, mustard, apple cider vinegar, salt, and freshly cracked black pepper until combined. Add the chicken and toss to coat. Add the honeycrisp, pomegranate, cranberries, pecans, pepitas, scallions, and thyme (I use a couple sprigs) and stir to combine. Season to taste with additional salt and pepper if desired. Serve on a bed of butter lettuce leaves with an extra sprinkle of thyme, or serve on toasted bread!
*I use 0% Greek yogurt, but 2% or full-fat work great, and would yield an even seamier result!
*Dijon can be subbed for the spicy brown mustard if that's what you have on hand!
*Time saving hack: buy a rotisserie chicken from the store instead of having to cook your own! If I make my own, I usually poach it like this!