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Our Favorite Autumn Chicken Salad

A few seasonal changes keep our favorite chicken salad on the menu all year round.

We’ve never met a chicken salad we didn’t like. There’s something about chopped chicken in a creamy dressing that just takes a sandwich to the next level. In this recipe, we add sweet ingredients, like apples and cranberries, and finish with a lemony Greek yogurt sauce. It’s reminiscent of a Waldorf salad, but the cashews add a buttery level that traditional walnuts just can’t top.

We like to make a big batch of this autumn chicken salad on Saturday to tide us over for weekend lunches. Piled high on a bulky roll or rolled in a tortilla, this recipe makes a great sandwich filling, but it really works best as a stand-alone salad. Chicken salad doesn’t have to be just for the summertime. A few seasonal changes keep our favorite chicken salad on the menu all year round, and nothing says fall quite like apples and cranberries.

Serves 6

5 minutes

  • 2 medium cooked chicken breasts, cubed
  • 1 cup apple, chopped
  • 1/2 cup cashew halves
  • 1/2 cup dried cranberries
  • 3/4 cup Greek yogurt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Stir together yogurt, lemon juice, garlic powder, onion powder, salt and pepper in a small bowl.
  2. Combine chicken, apple, cashews and cranberries in a large bowl.
  3. Add dressing mixture to large bowl and stir to coat. Cover and refrigerate 1 hour before serving.

Recipe adapted from Happily Unprocessed

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