Description
Learn how to make a delicious Harvest Chicken Salad packed with seasonal ingredients. This easy recipe is perfect for a healthy and flavorful meal.
Ingredients
- 2 chicken breasts, boiled and chopped or use rotisserie (about 590-710g chopped)
- 240ml fresh baby spinach, chopped (optional)
- 120ml diced apple (such as Fuji or Gala)
- 80g chopped pecans (or walnuts)
- 60ml dried cranberries
- 60ml plain nonfat Greek yogurt
- 60ml mayonnaise (regular or light)
- 1/4 tsp (1 ml) kosher salt
- 1/4 tsp (1 ml) black pepper
Instructions
- Fill a large saucepan with water and bring it to a rolling boil over high heat. Lower the chicken breasts into the water and slightly reduce the temperature to keep a consistent boil. Let the chicken cook for 25-35 minutes until fully done.
- Use tongs to lift the chicken out of the water and set it on a cutting board to cool for about 10 minutes.
- Cut the chicken into cubes that are approximately ½-inch in size, or smaller if you prefer a finer dice for the salad. Allow the chicken to cool down completely.
- In a sizable mixing bowl, combine the cooled chicken, spinach (if you’re including it), apple, pecans, dried cranberries, mayonnaise, Greek yogurt, salt, and pepper. Mix everything together until well-blended. Taste and adjust the seasoning with more salt and pepper as needed, and add another spoonful of mayo or Greek yogurt if you want it creamier.
- Enjoy the dish as a salad, or use it to make a sandwich or wrap, or serve it alongside crackers and cheese.
Notes
- For a lighter option, use light mayonnaise and nonfat Greek yogurt to reduce the calorie content.
- Add more spinach for extra greens and nutrients, or substitute with arugula for a peppery kick.
- Experiment with walnuts or almonds for added crunch and flavor in the salad.
