15 Easy Fall Chicken Salad Recipes to Savor Autumn Flavors

Fall is the season of cozy flavors, crisp air, and vibrant harvest produce.

It’s also the perfect time to enjoy hearty, wholesome salads that celebrate autumn ingredients.

Chicken salads are a versatile choice, combining lean protein with seasonal fruits, nuts, and vegetables.

From roasted pumpkin to crisp apples and tart cranberries, these salads capture the essence of fall in every bite.

Whether you’re looking for a light lunch or a festive dish for gatherings, there’s a recipe for everyone.

In this article, we’ve curated 15 fall chicken salad recipes that are easy to make, flavorful, and perfect for the season.

15 Easy Fall Chicken Salad Recipes to Savor Autumn Flavors

Fall chicken salads are more than just meals—they’re a celebration of seasonal flavors.

Each recipe brings a unique combination of textures, from crunchy nuts to tender chicken and sweet fruits.

Incorporating these salads into your weekly menu can make lunches and dinners both nourishing and exciting.

With the variety of flavors, colors, and ingredients, these 15 fall chicken salad recipes will keep your autumn meals fresh and memorable.

Experiment with different fruits, nuts, and dressings to find your favorite combination.

This season, embrace the flavors of fall and enjoy these delicious, wholesome salads.

Harvest Apple Walnut Chicken Salad

This chicken salad is filled with crisp autumn flavors.

It is the perfect meal for a cozy fall afternoon.

The sweetness of apples pairs beautifully with tender chicken.

Crunchy walnuts and a creamy dressing complete the balance.

Each bite captures the essence of harvest season.

It provides a refreshing yet hearty dish.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 large Honeycrisp apple, diced
• ½ cup celery, chopped
• ½ cup walnuts, toasted and chopped
• ¼ cup dried cranberries
• ½ cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp ground cinnamon
• Salt and black pepper to taste

Instructions:

• Place the diced chicken, apple, celery, walnuts, and cranberries in a large mixing bowl.
• In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, cinnamon, salt, and pepper until smooth.
• Pour the dressing over the chicken mixture and gently toss to coat.
• Chill in the refrigerator for at least 30 minutes.
• Serve on lettuce leaves, whole grain bread, or as a side salad.

This autumn-inspired salad combines crunch, sweetness, and creaminess.

It works beautifully as a light lunch, picnic dish, or side for fall dinners.

The apples keep it refreshing while the walnuts add warmth and texture.

It’s a perfect way to highlight fall produce in a satisfying and wholesome way.

Roasted Butternut Squash Chicken Salad

A fall salad wouldn’t be complete without roasted butternut squash.

This recipe celebrates it fully with depth and warmth.

Juicy chicken, peppery arugula, and tangy goat cheese join in.

The roasted squash gives the dish a sweet earthy flavor.

A balsamic maple dressing ties everything together beautifully.

It feels indulgent yet wholesome.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups roasted butternut squash cubes
• 3 cups arugula or baby spinach
• ½ cup red onion, thinly sliced
• ¼ cup dried cherries
• ¼ cup goat cheese, crumbled
• ¼ cup toasted pecans
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

• Roast cubed butternut squash with olive oil, salt, and pepper at 400°F for 25 minutes until golden and tender.
• In a large bowl, combine shredded chicken, roasted squash, arugula, red onion, dried cherries, and pecans.
• In a small jar, whisk together balsamic vinegar, maple syrup, 2 tbsp olive oil, salt, and pepper.
• Drizzle the dressing over the salad and toss gently.
• Sprinkle goat cheese on top just before serving.

This salad brings the cozy flavors of fall in every bite.

The roasted squash adds natural sweetness and creaminess.

Peppery arugula and goat cheese bring balance and brightness.

It is hearty enough for dinner yet light enough for lunch.

Each serving feels like a seasonal celebration of autumn harvests.

Cranberry Pecan Chicken Salad

This chicken salad celebrates the flavors of fall with tart cranberries.

The sweetness balances beautifully with crunchy pecans.

Tender chicken makes it hearty and filling.

The creamy dressing brings everything together smoothly.

Each bite feels festive and satisfying.

It is perfect for autumn gatherings or quick lunches.

Ingredients:

• 2 cups cooked chicken breast, chopped
• ½ cup dried cranberries
• ½ cup pecans, toasted and chopped
• ½ cup celery, diced
• 2 green onions, sliced
• ½ cup mayonnaise
• 2 tbsp plain Greek yogurt
• 1 tsp apple cider vinegar
• ½ tsp garlic powder
• Salt and black pepper to taste

Instructions:

• In a large bowl, combine chicken, cranberries, pecans, celery, and green onions.
• In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, garlic powder, salt, and pepper.
• Pour the dressing over the chicken mixture.
• Toss gently until everything is evenly coated.
• Chill for at least 20 minutes before serving.

This chicken salad is festive and flavorful.

It has the perfect mix of tang, crunch, and creaminess.

The cranberries make it bright while the pecans add richness.

It works well for sandwiches, wraps, or holiday spreads.

A true fall favorite that never disappoints.

Pumpkin Spice Chicken Salad

Pumpkin isn’t just for pies.

This savory chicken salad brings a fall twist with pumpkin puree.

It’s creamy, earthy, and slightly sweet.

The warm spices give it a comforting flavor.

Paired with crunchy celery and cranberries, it’s a seasonal delight.

This is a salad that surprises and delights at first bite.

Ingredients:

• 2 cups cooked chicken breast, shredded
• ¼ cup pumpkin puree (unsweetened)
• ½ cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp honey
• ½ tsp pumpkin spice blend
• ½ cup celery, diced
• ¼ cup dried cranberries
• ¼ cup pepitas (pumpkin seeds), toasted
• Salt and pepper to taste

Instructions:

• In a bowl, whisk together pumpkin puree, Greek yogurt, mayonnaise, honey, pumpkin spice, salt, and pepper.
• Add chicken, celery, cranberries, and pepitas to a large mixing bowl.
• Pour the pumpkin dressing over the chicken mixture.
• Stir until everything is well coated.
• Chill for 30 minutes and serve on fall greens or bread.

This salad is creamy, flavorful, and unique.

Pumpkin puree adds richness while spices give depth.

The cranberries and pepitas bring balance and crunch.

It’s a great way to add seasonal flair to mealtime.

Perfect for fall entertaining or meal prep lunches.

Maple Dijon Chicken Salad

This chicken salad highlights the sweet and tangy flavors of fall.

Maple syrup and Dijon mustard create a bold dressing.

The result is both comforting and refreshing.

Tender chicken pairs perfectly with crisp apples and pecans.

The balance of sweet and savory is irresistible.

It’s a great make-ahead dish for autumn days.

Ingredients:

• 2 cups cooked chicken breast, chopped
• 1 large apple, diced
• ½ cup celery, diced
• ½ cup pecans, chopped
• 2 tbsp dried cranberries
• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

• In a small bowl, whisk together mayonnaise, Greek yogurt, maple syrup, Dijon mustard, salt, and pepper.
• In a large bowl, combine chicken, apple, celery, pecans, and cranberries.
• Pour the dressing over the chicken mixture.
• Toss gently until evenly coated.
• Refrigerate for 20 minutes before serving.

This salad is flavorful and filling.

The maple Dijon dressing makes it special.

The apple keeps it crisp and refreshing.

The pecans bring texture and nuttiness.

It’s a perfect fall lunch or picnic dish.

Roasted Sweet Potato Chicken Salad

Sweet potatoes bring earthy sweetness to this fall salad.

Combined with chicken, spinach, and cranberries, it’s hearty and colorful.

The roasted flavor makes it extra comforting.

A light honey mustard dressing ties it together.

It feels nourishing yet indulgent.

Perfect for a cozy autumn meal.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups roasted sweet potatoes, cubed
• 3 cups baby spinach
• ½ cup red onion, thinly sliced
• ¼ cup dried cranberries
• ¼ cup pecans, toasted
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

• Roast sweet potato cubes at 400°F for 25 minutes until caramelized.
• In a large bowl, add chicken, roasted sweet potatoes, spinach, red onion, cranberries, and pecans.
• In a jar, whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
• Drizzle the dressing over the salad.
• Toss gently and serve warm or chilled.

This salad is colorful and nourishing.

The sweet potatoes add warmth and depth.

The spinach keeps it fresh and light.

It balances earthy, sweet, and tangy notes perfectly.

It’s a must-try for fall meal prep or dinner.

Curried Chicken Salad with Apples

This salad combines fall flavors with an exotic twist.

Curry powder adds warmth and spice.

Apples bring sweetness and crunch.

The chicken makes it hearty and filling.

The creamy dressing pulls it all together.

It’s both comforting and exciting for fall.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 large apple, diced
• ½ cup celery, chopped
• ¼ cup raisins
• ¼ cup almonds, slivered
• ½ cup mayonnaise
• 2 tbsp Greek yogurt
• 1 tsp curry powder
• 1 tsp lemon juice
• Salt and black pepper to taste

Instructions:

• In a bowl, whisk mayonnaise, Greek yogurt, curry powder, lemon juice, salt, and pepper.
• In a large mixing bowl, combine chicken, apple, celery, raisins, and almonds.
• Pour the curry dressing over the chicken mixture.
• Toss gently until everything is coated.
• Chill for at least 30 minutes before serving.

This salad is rich, creamy, and flavorful.

The curry adds warmth while the apple keeps it bright.

Raisins and almonds give texture and depth.

It’s a wonderful way to enjoy fall flavors differently.

Great for wraps, sandwiches, or lettuce cup

Pear and Blue Cheese Chicken Salad

This salad is elegant and flavorful.

Juicy pears add natural sweetness.

Blue cheese provides a tangy creaminess.

The chicken balances it with savory richness.

Walnuts bring crunch and depth.

It feels indulgent but wholesome.

Ingredients:

• 2 cups cooked chicken breast, chopped
• 1 ripe pear, diced
• ¼ cup crumbled blue cheese
• ½ cup celery, chopped
• ¼ cup walnuts, toasted
• 3 cups mixed salad greens
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

• In a large bowl, combine chicken, pear, blue cheese, celery, walnuts, and greens.
• In a small jar, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
• Drizzle dressing over the salad.
• Toss gently until well mixed.
• Serve immediately for best flavor.

This salad combines savory, sweet, and tangy flavors.

It feels special enough for entertaining.

The pears make it refreshing while blue cheese adds richness.

Walnuts provide a perfect fall crunch.

It’s a salad that tastes like the season

Wild Rice Chicken Salad with Cranberries

This salad is hearty and satisfying.

Wild rice adds a nutty chewiness.

Chicken makes it filling and protein-rich.

Cranberries bring a pop of sweetness.

Celery and green onions add freshness.

It’s perfect for a wholesome fall lunch.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cup cooked wild rice
• ½ cup dried cranberries
• ½ cup celery, chopped
• 2 green onions, sliced
• ¼ cup almonds, slivered
• ½ cup mayonnaise
• 2 tbsp Greek yogurt
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

• Cook wild rice according to package instructions and let it cool.
• In a large bowl, mix chicken, rice, cranberries, celery, onions, and almonds.
• In a small bowl, whisk together mayonnaise, yogurt, Dijon mustard, salt, and pepper.
• Add dressing to the salad.
• Toss gently until evenly coated.

This salad is hearty yet fresh.

The wild rice gives it texture and depth.

Cranberries brighten it with a touch of sweetness.

It’s excellent for make-ahead lunches.

A wholesome fall salad full of flavor

Caramelized Onion Chicken Salad

This salad is rich and savory.

Caramelized onions add deep sweetness.

Chicken provides a tender base.

Arugula and apples keep it fresh.

A light vinaigrette balances the flavors.

It’s both hearty and refreshing.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup caramelized onions
• 1 large apple, thinly sliced
• 3 cups arugula
• ¼ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

• Caramelize onions in olive oil until golden and soft.
• In a large bowl, combine chicken, onions, apple slices, arugula, goat cheese, and walnuts.
• In a small jar, whisk together balsamic vinegar, Dijon mustard, olive oil, salt, and pepper.
• Pour the dressing over the salad.
• Toss lightly and serve.

This salad is bold and comforting.

The onions give it deep fall flavor.

The apple and arugula keep it lively.

Goat cheese and walnuts finish it with richness.

A perfect balance of savory and sweet

Roasted Beet and Chicken Salad

This salad is vibrant and earthy.

Roasted beets bring sweetness and color.

Chicken makes it protein-rich and filling.

Goat cheese adds tang and creaminess.

Spinach keeps it light and fresh.

It’s a true autumn delight.

Ingredients:

• 2 cups cooked chicken breast, diced
• 2 medium beets, roasted and cubed
• 3 cups baby spinach
• ¼ cup goat cheese, crumbled
• ¼ cup pistachios, shelled
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

• Roast beets at 400°F for 45 minutes, peel, and cube.
• In a large bowl, combine chicken, beets, spinach, goat cheese, and pistachios.
• In a jar, whisk olive oil, vinegar, honey, salt, and pepper.
• Drizzle dressing over the salad.
• Toss gently and serve chilled or at room temperature.

This salad is colorful and nourishing.

The roasted beets add natural sweetness.

Goat cheese makes it tangy and creamy.

Pistachios bring crunch and nuttiness.

It’s a healthy yet indulgent fall dish

Fig and Chicken Salad with Arugula

This salad feels rustic and gourmet.

Fresh figs bring a natural sweetness.

Chicken adds substance and protein.

Arugula offers peppery freshness.

Blue cheese makes it creamy and bold.

It’s perfect for fall dining.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 6 fresh figs, quartered
• 3 cups arugula
• ¼ cup blue cheese, crumbled
• ¼ cup pecans, toasted
• 3 tbsp olive oil
• 1 tbsp balsamic glaze
• 1 tsp honey
• Salt and pepper to taste

Instructions:

• In a large bowl, add chicken, figs, arugula, blue cheese, and pecans.
• In a jar, whisk together olive oil, balsamic glaze, honey, salt, and pepper.
• Pour the dressing over the salad.
• Toss gently to combine.
• Serve immediately.

This salad is sweet, savory, and bold.

The figs add seasonal beauty and flavor.

Blue cheese balances the sweetness with sharpness.

Arugula gives freshness and bite.

It’s a fall salad that feels gourmet and satisfying.

Roasted Grape and Chicken Salad

This salad is sweet and savory.

Roasted grapes add caramelized richness.

Chicken brings substance and flavor.

Walnuts add crunch and warmth.

A light honey vinaigrette ties it together.

It’s a unique fall twist on chicken salad.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cup seedless red grapes, roasted
• ½ cup celery, chopped
• ¼ cup walnuts, toasted
• 3 cups mixed greens
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

• Roast grapes at 375°F for 15 minutes until softened and slightly caramelized.
• In a large bowl, combine chicken, grapes, celery, walnuts, and mixed greens.
• In a small jar, whisk olive oil, apple cider vinegar, honey, salt, and pepper.
• Pour the dressing over the salad.
• Toss gently and serve immediately.

This salad is flavorful and exciting.

The roasted grapes add a fall sweetness.

The walnuts give it hearty crunch.

It feels elegant but simple to prepare.

A perfect seasonal salad for autumn evenings.

Kale and Roasted Carrot Chicken Salad

This salad is earthy and nourishing.

Kale provides a hearty base.

Roasted carrots add sweetness and depth.

Chicken makes it filling and protein-rich.

Pumpkin seeds bring crunch and nuttiness.

It’s both healthy and satisfying.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups roasted carrots, sliced
• 3 cups kale, chopped
• ¼ cup pumpkin seeds (pepitas), toasted
• ¼ cup dried cranberries
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

• Roast carrots at 400°F for 20–25 minutes until tender and caramelized.
• Massage kale with a drizzle of olive oil to soften.
• In a large bowl, combine chicken, carrots, kale, cranberries, and pumpkin seeds.
• In a small jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
• Drizzle dressing over the salad and toss.

This salad is hearty and wholesome.

The kale and carrots bring autumn freshness.

The cranberries brighten it with sweetness.

The pumpkin seeds add crunch and balance.

It’s a nourishing fall favorite

Roasted Brussels Sprouts and Chicken Salad

This salad is rustic and flavorful.

Roasted Brussels sprouts add a nutty sweetness.

Chicken makes it satisfying and hearty.

Cranberries bring brightness and tang.

Almonds add crunch and richness.

It’s a seasonal dish perfect for fall.

Ingredients:

• 2 cups cooked chicken breast, diced
• 2 cups Brussels sprouts, halved and roasted
• 3 cups mixed greens
• ¼ cup dried cranberries
• ¼ cup sliced almonds, toasted
• ¼ cup Parmesan cheese, shaved
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

• Roast Brussels sprouts at 400°F for 20 minutes until golden and tender.
• In a large bowl, combine chicken, roasted sprouts, greens, cranberries, almonds, and Parmesan.
• In a jar, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
• Drizzle dressing over the salad.
• Toss gently and serve warm or chilled.

This salad is rich and comforting.

The Brussels sprouts give a roasted sweetness.

The cranberries and almonds add balance.

Parmesan makes it bold and savory.

It’s a filling fall salad with character.