This Healthy Harvest Chicken Salad recipe is an easy and delicious meal filled with lots of Fall flavors! Bursting with lean protein, sweet dried cranberries, crisp apples and crunchy celery, then mixed in a creamy and tangy homemade dairy-free dressing.
Simple and Delicious Chicken Salad Recipe
This chicken salad(or turkey salad!) is perfect to have on hand for a healthy and hearty lunch. It's easy to prep ahead on the weekend, then keep in the fridge for quick lunches during the week. It's simple enough for an everyday lunch, but fancy enough to serve to guests. Filled with lots of Fall flavors, but I know you will love it enough to eat it year round!
What You Need to Make this Homemade Chicken Salad
This recipe is free of gluten, dairy and grains. Here's what you'll need:
- Cooked & Shredded Chicken. You can either boil 2 chicken breasts, or keep it super easy using leftovers or an already cooked rotisserie chicken. You can also use leftover turkey!
- Mayo. The base for the dressing; you could also sub ยผ cup mayo for ยผ cup of unsweetened greek yogurt(Kite Hill for dairy-free)
- Apple Cider Vinegar. Gives the dressing the perfect tangy flavor.
- Celery. Adds the perfect crunch!
- Apples. Gala or Fuji apples are my favorite in this salad, but any kind you have on hand works!
- Dried Cranberries. I always use Ocean Spray Craisins.
- Seasonings. Salt, pepper, garlic powder & paprika.
- Optional. Throw in some chopped nuts, for extra nutrients and flavor, or add a pinch of ground cayenne pepper for a little spice.
Step by Step Instructions on How to Make this Easy Chicken Salad Recipe
1. Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, paprika, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
2. Mix the Salad
In a large mixing bowl, combine the chicken, apple, celery and cranberries. Pour the dressing over the top and toss until everything is evenly coated.
3. Chill and Serve
For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 20 minutes before serving. Garnish with fresh parsley before enjoying.
Serving and Storage Suggestions
It's completely up to you how you want to serve the chicken salad! Whether you prep it for a week of lunches, serve it at a Fall gathering, or enjoy it as a quick dinner, this chicken salad is guaranteed to be a healthy harvest favorite!
- On a bed of greens: Keep it light and low-carb by serving over a crisp salad mix.
- In lettuce wraps: A gluten-free option that's fresh and handheld.
- With gluten-free bread or crackers: Perfect for a hearty sandwich or snack.
- Meal-prep bowls: Pair with quinoa, roasted sweet potatoes, or rice for a filling meal.
Tips & Variations
- Make it dairy-free: Use a dairy-free yogurt alternative instead of Greek yogurt.
- Switch up the fruit: Try pears instead of apples, or add pomegranate seeds for extra crunch.
- Boost the protein: Add chickpeas or hard-boiled eggs.
- Lighten it further: Use all Greek yogurt in place of mayo.
If you make this recipe, be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Let's eat!
Healthy Harvest Chicken Salad
Ingredients
- 2ยฝ-3 cups Cooked Chicken Boil and shred 2 chicken breasts or use an already cooked rotisserie chicken.
- 1 Apple diced
- 1 Celery Rib diced
- ยฝ cup Dried Cranberries
- ยฝ-ยพ cup Mayo start with ยฝ cup then add more if needed.
- 3 teaspoon Apple Cider Vinegar
- ยฝ teaspoon Salt more or less to taste
- ยผ teaspoon Pepper
- ยผ teaspoon Garlic Powder
- ยผ teaspoon Paprika
Optional
- ยผ cup Chopped Nuts Pecans, pistachios, walnuts or any kind you like or have on hand!
- ยผ teaspoon Ground Cayenne Powder for a little spice!
Instructions
- In a medium size bowl, add the shredded chicken, apples, celery, cranberries, salt, pepper and garlic powder. Toss to combine.
- In a small bowl, add the mayo, vinegar, salt, pepper and garlic powder. Stir to combine and add to the chicken. Toss everything together until mixed well.
- Refrigerate until ready to eat or can be stored in the fridge for up to 5 days. Serve over lettuce, a gluten-free tortilla wrap, bread, or crackers.
Amanda Howard says
How many servings does this make?