This delicious autumn harvest chicken salad recipe is a nutritious meal that I actually crave! Tender grilled chicken breasts, crisp bacon, sweet apples, crunchy pecans, and tart dried cranberries all get tossed with fresh mixed greens, then drizzled with a homemade maple Dijon dressing. It’s hearty enough for lunch or dinner, and it’s the perfect fall salad with chicken that’s anything but boring.
Fall Harvest Salad with Grilled Chicken, Apples, and Maple Dijon Dressing
I’m a big believer that salads should never be bland or sad, and this fall harvest salad with chicken is anything but bland! Every bite is packed with contrasting textures and flavors: smoky, salty bacon; juicy grilled chicken breast; sweet and tart apples; crunchy pecans; and chewy cranberries. The maple Dijon salad dressing ties everything together with just the right balance of tang and sweetness.
Whether I’m meal-prepping healthy lunches or serving it for a cozy autumn dinner, this apple harvest chicken salad is a crowd-pleaser that feels special, even though it’s super easy to make any day of the week.
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Make it Even Easier
I top off this autumn harvest salad with freshly grilled chicken for maximum flavor (I love to marinate it in the dressing first for extra tenderness). But if you’re in a hurry, grab some shredded chicken or a rotisserie chicken for convenience! It’s a great shortcut that still delivers all the goodness of a homemade salad in no time.
Fall Harvest Chicken Salad Recipe
Ingredients
For the Maple Dijon Dressing/Marinade:
- ½ cup Dijon mustard
- ½ cup mayonnaise (*)
- ¼ cup maple syrup (**)
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh thyme
- ⅛ teaspoon cayenne pepper (optional)
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- kosher salt (to taste)
- ground black pepper (to taste)
For the Harvest Salad:
- 4 slices bacon (chopped***)
- 6 cups mixed greens (****)
- 1 apple (thinly sliced*****)
- 1 cup chopped celery
- ¼ cup pecans
- ¼ cup dried cranberries
- 2 green onions (sliced)
Instructions
- In a medium bowl, whisk the dressing ingredients together until combined. Add ⅓ of the mixture to a ziplock bag and place the rest in the fridge for serving.½ cup Dijon mustard, ½ cup mayonnaise, ¼ cup maple syrup, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, 2 teaspoons chopped fresh thyme, ⅛ teaspoon cayenne pepper
- Slice the chicken breasts in half to make cutlets. You should have four total. Season both sides with salt and pepper.2 boneless, skinless chicken breasts, kosher salt, ground black pepper
- To the ziplock bag, add the chicken, seal the top, and toss to coat in the marinade. Refrigerate for 2 hours. If you don’t have the time, let it sit while you prep the salad ingredients!
- Heat your grill, or grill pan, to medium-high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes. When the chicken is cool enough to handle, slice it into strips.
- While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel lined plate to drain off excess fat.4 slices bacon
- To assemble, divide the greens between bowls. Top with chicken, bacon, apple, celery, pecans, cranberries, and green onions. Drizzle with dressing and serve.6 cups mixed greens, 1 apple, 1 cup chopped celery, ¼ cup pecans, ¼ cup dried cranberries, 2 green onions
Notes
- The bacon, dressing, and chicken can all be prepped and cooked ahead of time, store in the fridge, and assembled fresh with the rest of the salad ingredients.
- The chicken can marinate anywhere from 15 minutes to 8 hours/overnight (in the fridge), depending on how much time you have to prep.
- I prefer this salad with grilled chicken, but it can be pan-seared, oven-baked, air-fried, or made however else you like.
- Slice your apples just before serving to prevent browning.
- Crazy about cheese? Goat cheese and feta cheese will taste great in this fall salad too.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Maple Dijon Salad Dressing
My simple homemade maple dijon dressing really brings out all the autumnal flavors of this harvest chicken salad. Made with maple syrup, dijon mustard, apple cider vinegar, creamy mayo, and fresh thyme, this salad dressing truly tastes like fall! Other savory herbs can be added, like rosemary or sage. And Plain Greek yogurt can be used instead of mayo for a lighter dressing.
This dressing comes together super quick and can be stored in the fridge all week to use on other salads if you like. It also doubles as a marinade in this recipe, so we have tasty maple dijon chicken breasts to top off our salad!
How to Make Autumn Harvest Salad with Chicken Step by Step
Make the Maple Dijon Dressing: In a medium bowl, whisk together ½ cup of Dijon mustard, ½ cup of mayonnaise, ¼ cup of maple syrup, 2 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, 2 teaspoons of chopped fresh thyme, and ⅛ teaspoon of cayenne pepper (if using).
Divide the Dressing/Marinade: Add ⅓ of the maple dijon mixture to a resealable bag for marinating. Then place the rest in the fridge to use as a salad dressing when serving.
Slice the Chicken: Slice 2 boneless, skinless chicken breasts in half to make cutlets. You should have four thin-sliced pieces total. This will help the chicken cook fast!
Season the Chicken: Season both sides of each piece of chicken with salt and pepper, to taste.
Marinate the Chicken: Add the chicken breasts to the resealable bag with the marinade. Seal it and toss to fully coat the chicken, and marinate in the refrigerator for 2 hours. If you don’t have 2 hours, even 15-30 minutes will do the trick!
Grill the Chicken: Heat a grill or grill pan to medium-high heat. Grill the marinated chicken until cooked through, about 6-8 minutes on each side. If you don’t have a grill/grill pan, it will take about the same amount of time to pan-sear the chicken on the stovetop.
Slice the Chicken: Once cooked, set the chicken aside to rest for 5 minutes. When it’s cool enough to handle, slice it into thin strips.
Cook the Bacon: While the chicken is cooling, cook 4 slices of chopped bacon in a skillet over medium-high heat, until crispy.
Drain the Bacon: Remove bacon from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
Assemble the Salad: Divide 6 cups of mixed greens between bowls. Top each with the grilled chicken slices, cooked bacon, sliced apples, 1 cup of chopped celery, ¼ cup of pecans, ¼ cup of dried cranberries, and sliced green onions. Drizzle each bowl of harvest salad with maple dijon dressing to serve. Alternatively, toss everything together in one large salad bowl to serve.
How to Make Ahead
Many of the salad components can be prepped ahead of time for convenience, but the salad itself should be assembled when ready to eat.
- Make the fall harvest salad dressing/marinade up to 2 days ahead of time and store it in the fridge.
- Cook the chicken breast ahead of time by prepping and marinating it, grilling it, then storing it in an airtight container in the fridge, for up to 2 days.
- You can also let the chicken marinate in the refrigerator for up to 8 hours before cooking.
- The bacon can be chopped, cooked, and stored in the fridge up to 2 days ahead of time.
How to Store
This fall salad recipe is best made and served fresh. But you can store leftover apple harvest chicken salad in an airtight container in the refrigerator for up to 2 days. The salad and dressing should be stored separately for best results; otherwise, the salad will get soggy.
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