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Harvest Chicken Salad with Apple and Pecans

Prep Time10 mins
Total Time10 mins
Servings: 6


  • 1/2 cup mayo
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon poppy seeds
  • salt and pepper
  • 2 boneless and skinless chicken breasts fully cooked and shredded
  • 1/2 cup dried cranberries
  • 1 apple cored and diced
  • 1 pear cored and diced
  • 3/4 cup halved pecans lightly toasted
  • 4 strips of bacon cooked until crisp and chopped
  • 1/3 cup crumbled goat cheese
  • sliced bread rolls or greens (for serving)


  • In a small bowl, whisk together the mayo, Greek yogurt, milk, vinegar, honey, poppy seeds and salt and pepper to taste. Set aside.
  • In a large bowl, toss together the chicken, cranberries, apple, pear, pecans, bacon and crumbled goat cheese.
  • Pour the dressing on top of the chicken mixture and mix to combine. Adjust seasoning to taste.
  • Serve the chicken salad on bread or a bed of greens. It will store in the fridge for 3-4 days. Enjoy!