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Overhead shot of a pile of chicken salad resting on a bed of green butter lettuce leaves in a white bowl with a fork resting in the bowl, and a stack of toasted bread in the top left

Autumn Chicken Salad

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! 

Course Lunch, Main
Cuisine Gluten Free, Grain Free, Healthy
Prep Time 16 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 1/2 cup plain Greek yogurt*
  • 1/4 cup mayonnaise
  • 1 teaspoon spicy brown mustard*
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • freshly cracked black pepper, to taste
  • 2 1/2 cups cooked, shredded chicken*
  • 1/2 of a honeycrisp apple, diced
  • 1/3 cup pomegranate arils
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons pepitas, toasted
  • 1 scallion, thinly sliced
  • chopped fresh thyme, to taste
  • butter lettuce and/or toasted bread for serving

Instructions

  1. 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!

Recipe Notes

*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!