I make this quick chicken salad with apples every single fall, and honestly, it never gets old. It’s the recipe I reach for when I want something fresh but easy, and it always feels a little special with the apples and cranberries.

chicken salad in a bowl. this recipe

Quick Summary: Ready in 15 minutes • Serves 4–6 • Flavor = sweet + tart + savory + crunchy + creamy.

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I’ve lost track of how many times I’ve made this chicken salad with apples, but every year it becomes my go-to. It feels fresh and seasonal even on the busiest days, which is why I keep coming back to it. Between school drop-offs, recipe testing, and the usual chaos at home, this salad has saved me more times than I can count.

I love using leftover chicken to make this salad and then serving it in a croissant when I’m rushing out the door, or piled over spinach when I want something lighter. My kids will happily eat it in soft rolls for lunch, which makes packing their boxes so much easier. The best part? It actually holds up. By midweek, the apples are still crisp and the dressing still tastes bright.

Why You’ll Love This Chicken Salad Recipe with Apples

  • Ready in 15 minutes: No roasting, no fuss. Just cooked chicken (rotisserie works great), a crisp apple, and a few pantry staples, and lunch is done.
  • Tastes like fall in every bite: Sweet apples, tart cranberries, savory chicken, crunchy nuts, all tossed in a creamy, tangy dressing.
  • Works for the whole family: My husband eats it over greens, my kids love it tucked into a soft roll, and I meal-prep a batch so lunches are covered for the week.

Ingredients for Chicken Salad with Apples and Walnuts

See the recipe card for full information on ingredients and quantities.

ingredients for fall chicken salad.
  • Protein: Use whatever you’ve got, such as cooked chicken, rotisserie, or last night’s leftovers. For the best texture, shred warm chicken with a fork.
  • Fruit: Crisp apples are a must (Honeycrisp, Fuji, Gala), with dried cranberries for that sweet-tart bite.
  • Crunch: Toasted nuts, such as pecans or walnuts.
  • Dressing: A simple mix of mayo, Dijon, and a splash of vinegar to keep it bright.

How to Make Chicken Salad with Apples Recipe

dressing ingredients in a glass bowl.

Step 1: To a mixing bowl, add the dressing ingredients.

whisked dressing in a glass bowl.

Step 2: Whisk until smooth and creamy.

dressing with salad ingredients in a bowl.

Step 3: Dice the apple, onion, celery, and herbs so everything’s ready to go. Add chicken and dressing.

chicken salad mixed in a glass bowl.

Step 4: Toss the salad with dressing. Chill for 30 minutes before serving.

Pro Tips for the Best Flavor and Texture

  • Keep apples crisp: Toss diced apples with lemon juice or apple cider vinegar to stop browning.
  • Toast the nuts: A quick 2–3 minutes in a dry skillet brings out their flavor and makes the salad taste extra fresh.
  • Wait on the dressing: If you’re making it ahead, store dressing separately and stir it in before serving so the apples stay crisp and the nuts keep their crunch.
  • Chill it: 30 minutes in the fridge helps flavors meld and the dressing coat evenly.

Variations for Chicken Salad with Cranberries and Apples

  • Fruit: Swap apples for pears or grapes.
  • Crunch: Try sunflower or pumpkin seeds.
  • Cheese: Add feta or goat cheese for creaminess.
  • Lighter: Use all Greek yogurt for the dressing.

Serving Ideas: For adults: Serve over greens with extra herbs or in grain bowls for a heartier meal. For a lighter, low-carb option, try serving the salad in a lettuce cup. For kids: Pack in soft rolls, croissants, or tortillas for school lunches. For party bites: Spoon onto crostini or slider buns for easy entertaining.

Storing Chicken Salad with Apples

Refrigerate: This salad keeps well in an airtight container for up to 3 days.

Meal prep: Make the dressing ahead and keep it separate until you’re ready to serve. If you’re packing lunches, store the salad in single-serve containers. If you’re chopping apples in advance, toss them with a squeeze of lemon juice to keep them from browning.

close up of fall chicken salad in a bowl.

Recipe FAQ’s

Can I make fall harvest chicken salad without nuts (nut-free)?

Absolutely! You can skip the nuts and still have a really delicious salad. I like to swap in pumpkin seeds or sunflower seeds for that same crunch, or even roasted chickpeas if I have them on hand.

How do I prevent apples from browning in chicken salad when prepped ahead?

After chopping, toss the apples with a squeeze of fresh lemon juice or a splash of apple cider vinegar. You want just enough to lightly coat them. If I’m meal-prepping, I usually chop the apples right before mixing the salad, then fold them in with the dressing. The acid in the dressing itself also helps slow browning.

Can I use canned or canned-style chicken instead of rotisserie or fresh cooked?

Yes! Just drain it well and fluff with a fork before mixing. The flavor’s a little different, but once the apples, cranberries, and dressing go in, it works great.

More Seasonal Recipes to Try

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chicken salad in a bowl.

Chicken Salad Recipe with Apples

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  • Author: Katya
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: 4-5 1x
  • Category: Salad
  • Cuisine: American
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Description

This chicken salad is all about crunch, freshness, and fall flavor. It’s the kind of meal you can whip up in minutes using everyday pantry staples and a few seasonal ingredients.

Ingredients

Scale
  • 3 cups (about 12 oz.) cooked chicken, shredded (rotisserie works great)
  • 1 medium crisp apple (like Honeycrisp or Fuji), cored and diced small
  • ½ cup dried cranberries
  • ⅓ cup celery, finely diced
  • ¼ cup red onion, finely chopped
  • ¼ cup pecans or walnuts, toasted and roughly chopped
  • ⅓ cup fresh parsley, chopped
  • ½ cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1 Tbsp. apple cider vinegar
  • ½ tsp. garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large mixing bowl, whisk together mayo, Dijon, apple cider vinegar, garlic powder, salt, and black pepper until smooth.
  2. Add the chicken, apple, cranberries, celery, onion, nuts, and parsley to the bowl. Gently fold until well coated.
  3. Give it a quick taste and if needed, add more vinegar for brightness, or extra salt and pepper. Chill for at least 30 minutes before serving.

Notes

  • Lighter option: Use all Greek yogurt instead of mayo for extra protein and tang.
  • Nut-free: Swap nuts for roasted pumpkin seeds or sunflower seeds.
  • Leftovers: Keep refrigerated for up to 3 days in an airtight container.

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 370
  • Sugar: 17g
  • Sodium: 350mg
  • Fat: 18g
  • Carbohydrates: 25g
  • Protein: 26g
  • Cholesterol: 70mg