This fresh and flavorful Harvest Chopped Chicken Salad combines tender seasoned chicken, hearty kale, crisp apples and crunchy pecans, all tossed in a maple-Dijon vinaigrette. It’s light enough for lunch and substantial enough for dinner.
Autumn produce makes this Harvest Chopped Chicken Salad a seasonal favorite. Crisp apples and dried cranberries bring sweet contrast to earthy kale, while toasted pecans add satisfying crunch. Crumbled feta brightens the bowl with a salty tang and the maple-Dijon vinaigrette ties everything together with balanced sweetness and acidity. This salad is easy to customize, stores well for meal prep, and delivers a nutritious, filling meal in about 25 minutes.
Why You’ll Love This
- Hearty and satisfying – protein from the chicken, fiber from kale and apples, and healthy fats from pecans make this salad filling enough for a full meal.
- Layered flavor – savory seasoned chicken, crisp apple bites, tart dried fruit and tangy feta combine with the maple-Dijon dressing for a complex, balanced taste.
- Flexible – swap greens, nuts or cheese to suit your pantry and preferences; add roasted squash or sweet potato for extra autumn warmth.
- Meal-prep friendly – components can be cooked and stored separately so you can assemble fresh salads throughout the week; kale holds up well to dressings.
Ingredients You’ll Need
- Chicken – 2 boneless skinless chicken breasts (or thighs/tenderloins), seasoned and cooked.
- Kale – about 6 cups chopped curly kale with stems removed; you can substitute spinach, arugula or mixed greens.
- Apples – 2 crisp apples (Honeycrisp recommended), finely chopped. Use Fuji, Granny Smith or your favorite variety.
- Celery & red onion – 2 stalks celery finely chopped and 1/2 cup thinly sliced red onion for crunch and brightness.
- Pecans – 1/2 cup chopped pecans; walnuts, almonds or cashews work too.
- Dried cranberries – 1/2 cup dried cranberries (or dried cherries, golden raisins or chopped dates).
- Crumbled cheese – about 1/3 cup feta; goat cheese, gorgonzola or blue cheese are good alternatives.
- Seasonings – 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper for the chicken.
- Maple Dijon dressing – 1/2 cup olive oil, 1/4 cup apple cider vinegar, 2 tbsp maple syrup (or honey), 1 tbsp Dijon mustard, 1 clove garlic minced, and 1/4 tsp each salt and pepper. Optional: a squeeze of lemon or a little lemon zest to brighten the dressing.
- Olive oil for cooking – 1 tbsp for the skillet or grill pan.
How to Make Harvest Chicken Salad
- Season the chicken. Pat the chicken dry and season both sides with onion powder, garlic powder, paprika, salt and pepper.
- Cook the chicken. Heat a grill pan or large skillet over medium-high heat with 1 tablespoon olive oil. Cook the chicken 4–6 minutes per side until an instant-read thermometer registers 165°F and juices run clear. Transfer to a cutting board and let rest 5 minutes, then chop into bite-sized pieces.
- Make the dressing. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt and pepper in a small bowl or jar until emulsified. Taste and adjust seasoning as needed.
- Assemble the salad. In a large bowl, combine chopped kale, apples, celery, red onion, pecans, dried cranberries and crumbled feta. Add the chopped chicken, drizzle with dressing and toss until everything is evenly coated. Serve immediately.
Variations and Substitutions
- Vegetable additions – add shredded Brussels sprouts, bell pepper, carrots, or roasted squash for more color and texture.
- Extra crunch – try toasted pumpkin seeds, sunflower seeds, candied nuts, or crispy bacon pieces for contrast.
- Fruit swaps – substitute pears, grapes, sliced berries or pomegranate arils for the apples.
- Cheese options – swap feta for goat cheese, grated Parmesan or blue cheese crumbles depending on your taste.
- Use as a filling – this mixture works well wrapped in a large tortilla or piled into a sandwich for a handheld meal.
- Dressings – the maple-Dijon vinaigrette is versatile—use it on grain bowls, as a veggie dip, or with pasta salads.
Prepping this Salad Ahead of Time
All components of this salad can be prepared in advance and stored separately for quick assembly during the week.
- Chicken – cook the chicken up to 3–4 days ahead and refrigerate. It’s great warm or cold and you can also use leftover or shredded rotisserie chicken.
- Dressing – store the maple-Dijon vinaigrette in a sealed container in the refrigerator for 4–5 days. Shake or whisk before using.
- Greens – wash, dry and store chopped kale in an airtight container in the fridge until ready to assemble.
- Vegetables & fruit – chop celery, slice onion and dice apples just before serving to keep them crisp; if prepping apples earlier, toss them in a little lemon juice to prevent browning.
More Chicken Salad Recipes
- Healthy Chicken Caesar Salad
- Chinese Chicken Salad
- Crunchy Thai Chicken Salad
- Raspberry Walnut Chicken Salad
- Grilled Honey Orange Chicken Salad
Recipe Details
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Servings: 6
Nutrition
Approximate nutrition per serving (1/6 of recipe): Calories 383 kcal; Carbohydrates 28.8 g; Protein 11.9 g; Fat 27.6 g; Saturated Fat 4.8 g; Cholesterol 31.8 mg; Sodium 282.6 mg; Fiber 4.1 g; Sugar 19.5 g. Nutrition information is an estimate and should be used as a guideline.
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