Autumn Apple Chicken Salad, a fall delight!


Autumn Apple Chicken Salad, the perfect fall lunch!

In keeping with my “I love a salad for lunch!” mentality, I found a recipe for an apple chicken salad from It used similar ingredients to those I like to put in my salads, like baked chicken, dried cranberries, feta cheese and pecans. So, I decided to take her recipe and put my twist on it to make my own salad, the Autumn Apple Chicken Salad:)

Making the Autumn Apple Chicken Salad . . .

I loved the way she placed her salad ingredients in “rows” on the plate . . . kinda like a Cobb Salad. Then, once she poured the dressing on, she tossed the salad. The differences between her recipe and mine are:

  • I substituted sliced apples for the pears.
  • The pecans I used were Sweet and Spicy Pecans, not just toasted ones.
  • She used a Balsamic Vinaigrette dressing. I used Poppyseed Dressing because this salad is similar to other fruit and chicken salads I make that are good with Poppyseed Dressing.

The first step in making this salad is to assemble the ingredients. Since I had the spiced pecans on hand and baked chicken, the only real preparation was the apples.


After cleaning the apple, I dipped the chunks in lemon juice/water to keep them from turning brown.


Then the salad was ready to be put together in a layer of Romaine lettuce and baby spinach with the rows of chicken and other ingredients on top. (L to R) Apples, baked chicken chunks, dried cranberries, feta cheese, and Sweet and Spicy Pecans. You can, of course, use plain pecans or toasted pecans. They will work just fine.


Drizzle the Poppyseed Dressing over all.


Then toss for a delicious and simple, but filling, salad for lunch or a light dinner. This salad was really tasty with the flavors of fall: fresh apples, dried cranberries and pecans. And, the Poppyseed Dressing added a sweet touch to this wonderful salad! It is definitely worth gathering the ingredients together to make this salad. And, remember . . . keep baked chicken breasts in your freezer at all times. Then, all you have to do is take one out, let it thaw, then cut it in chunks for this salad.

Would you prefer a Poppyseed Dressing or a Balsamic Vinaigrette Dressing?


Other salads that would be good for fall would be the  Santa Fe Salad, and Chicken Bacon Ranch Salad.

Shared on Meal Plan Monday, and Tasty Tuesdays,

Autumn Apple Chicken Salad Recipe
Prep Time
15 mins
Total Time
9 mins

This salad is full of the flavors of fall wrapped up in a delightful salad for lunch or a light dinner. Lots of chopped apples, dried cranberries, and pecans drizzled with a Poppyseed Dressing. Yum!

Course: Salad
Cuisine: American
Servings: 4 people
Author: Maribeth
  • 2 large chicken breasts, baked and cut in chunks (Divide into 4 equal amounts)
  • 8 cups Romaine lettuce and baby spinach mix (2 cups per salad)
  • 2 apples, washed, cored, cut in chunks (Remember to dip in lemon water!)
  • 1 cup dried cranberries
  • 1 cup spiced pecans (or use plain or toasted pecans)
  • 4 ounces feta cheese (the amount you want on your salads will actually determine how much feta you use.)
  • Poppyseed Dressing (Homemade or store-bought)
  1. Place 2 cups lettuce mix on each plate.

  2. Place 1/2 of a large chicken breast, cut in chunks, in the middle of each salad in a row.

  3. On one side of the chicken, place 1/2 of an apple, cut in chunks. 

  4. On the other side of the chicken, place 1/4 cup dried cranberries.

  5. Add the feta cheese on the other side of the cranberries.

  6. Place the pecans on last, next to the feta cheese.

  7. Drizzle salads with Poppyseed Dressing. Toss and serve.

Speak Your Mind