Autumn Harvest Chopped Chicken Salad with Cranberries, Pecans

This fresh and flavorful Harvest Chopped Chicken Salad combines leafy kale, tender seasoned chicken, crisp apples and crunchy pecans, all tossed in a maple-Dijon vinaigrette. Hearty enough for dinner, light enough for lunch.

Autumn is the perfect time for salads that feel both seasonal and satisfying. This Harvest Chopped Chicken Salad brings together nutrient-dense curly kale, juicy seasoned chicken, crisp Honeycrisp apples, crunchy pecans, tangy crumbled feta and chewy dried cranberries. A simple maple-Dijon vinaigrette ties the flavors together and gives a subtle sweet-tart balance. It’s an ideal make-ahead meal for lunches, or a quick, nourishing dinner on busy weeknights.

Why You’ll Love This Salad

• Filling and balanced – protein-packed chicken, fiber-rich kale and healthy fats from olive oil and nuts keep you satisfied.
• Seasonal flavors – crisp apples and pecans give a classic fall profile while dried cranberries add a pleasant sweetness.
• Bright dressing – a maple-Dijon vinaigrette gives sweetness, acidity and a touch of sharpness to complement the greens.
• Flexible and customizable – swap greens, nuts, cheese or protein to suit dietary needs or what’s in your pantry.
• Great for meal prep – components store well separately and the flavors often improve after a day in the fridge.

Ingredients You’ll Need

Below are the ingredients for the chicken, salad and maple-Dijon dressing. Quantities here yield about 6 servings; adjust as needed.

For the Chicken

• 2 boneless, skinless chicken breasts (or substitute thighs/tenderloins)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil

For the Salad

• 6 cups chopped curly kale, stems removed (or substitute spinach/arugula)
• 2 Honeycrisp apples, finely chopped (or Fuji, Gala, Granny Smith)
• 2 stalks celery, finely chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup pecans, chopped (or walnuts, almonds)
• 1/2 cup dried cranberries (or cherries, raisins, chopped dates)
• 1/3 cup crumbled feta cheese (or goat cheese, blue cheese, or parmesan)

For the Maple-Dijon Dressing

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 2 Tbsp pure maple syrup (or honey)
• 1 Tbsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp salt and 1/4 tsp black pepper, or to taste

How to Make Harvest Chopped Chicken Salad

1. Season the chicken. Rub both sides of the chicken with onion powder, garlic powder, paprika, salt and pepper.
2. Cook the chicken. Warm 1 Tbsp olive oil in a grill pan or large skillet over medium-high heat. Cook the chicken 4–6 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then cut into bite-sized pieces.
3. Make the dressing. In a bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt and pepper. Whisk or shake until the dressing is emulsified. Taste and adjust seasoning if needed—add a splash of lemon juice for extra brightness if desired.
4. Assemble the salad. In a large bowl, toss the chopped kale, apples, celery, red onion, pecans, dried cranberries and crumbled feta. Add the cooked chicken, drizzle with the maple-Dijon dressing and toss until everything is evenly coated. Serve immediately.

Variations and Substitutions

• Add more vegetables: shredded Brussels sprouts, bell pepper, carrots, or roasted sweet potato or butternut squash make great additions.
• Change the crunch: swap pecans for candied walnuts, pumpkin seeds, sunflower seeds, or add crispy bacon for extra texture.
• Fruit swaps: try pears, grapes, pomegranate arils or fresh berries instead of apples.
• Different cheeses: goat cheese, gorgonzola or grated parmesan all pair well.
• Use as a wrap: fold the salad into a large tortilla for a satisfying chicken wrap.
• Repurpose the dressing: use the maple-Dijon vinaigrette on green salads, as a vegetable dip, mixed into grain bowls, or as a sandwich spread.

Make-Ahead Tips

This salad is especially convenient for meal prep. Prepare and store components separately so the salad stays fresh:

• Cooked chicken keeps well for 3–4 days in the refrigerator and is delicious served warm or cold.
• Dressing stores in a sealed container in the fridge for 4–5 days; shake or whisk before using.
• Chopped kale can be washed, dried and refrigerated until ready to use; kale holds up well to dressing and stays crisp.
• Apples, nuts and dried fruit can be prepped and stored separately; add apples just before serving if you prefer them extra crisp.

Recipe Details

Nutrition (approx.)

If you try this Harvest Chopped Chicken Salad and enjoy it, consider leaving a rating or sharing how you customized it to make it your own.