Description
This Harvest Chicken Salad is a deliciously creamy and crunchy dish combining shredded cooked chicken with sweet apple, tart cranberries, crunchy nuts, and a tangy dressing of mayonnaise, sour cream, and Dijon mustard. Perfect for a quick 10-minute meal, it is ideal for sandwiches, wraps, or served atop crisp apple slices for a fresh, autumn-inspired taste.
Ingredients
Salad Ingredients
- 3 cups shredded cooked chicken
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup walnuts or pecans, diced
- 1/4 cup apple, diced
- 1/4 cup cranberries
- Salt and pepper to taste
Serving Suggestions
- Apple slices for serving
Instructions
- Combine Ingredients: Add the shredded cooked chicken, mayonnaise, sour cream, Dijon mustard, apple cider vinegar, diced red onion, celery, walnuts or pecans, diced apple, and cranberries into a large bowl.
- Toss and Season: Gently toss all ingredients together until fully combined. Season with salt and pepper to taste, adjusting as preferred.
- Serve: Enjoy the salad as a filling for sandwiches or wraps, or serve it atop crisp apple slices for a refreshing and crunchy contrast.
Notes
- This salad is best served fresh but can be refrigerated in an airtight container for up to 2 days.
- Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
- To make it diabetic-friendly, consider using a low-sugar mayonnaise and omit cranberries or replace with fresh chopped grapes.
- Walnuts and pecans can be substituted with other nuts like almonds or left out for nut allergies.
- Add a sprinkle of fresh herbs like parsley or thyme for extra flavor.
- For a lighter version, substitute mayonnaise and sour cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
