The Best Chicken Harvest Salad Recipe – with Apples

The Best Chicken Harvest Salad Recipe is delicious during the holiday season and year-round. This chicken crunch salad features fresh greens, tender chicken, pears, apples, almonds, cranberries, and feta with a creamy Mayonnaise Balsamic Dressing.

There is nothing like a big, beautiful Autumn Harvest Salad on your holiday table. This salad is so delicious and full of crunch that you will want to eat it year-round. We also love having big hearty salads in the summertime when it’s too warm for a hot meal. This healthful chicken salad recipe is one of our favorites!

You can also make this salad with a rotisserie chicken! You might also enjoy:

Easy Delicious Kale Apple Salad with Orange Vinaigrette

Best Broccoli Crunch Salad with Bacon and Honey Mayonnaise Dressing

The Best Leftover Turkey Cranberry Salad Recipe

Recipe Ingredients

You’ll need the following ingredients to make this Chicken Harvest Salad

• For the Chicken Crunch Salad
• 1 lb chicken breasts (2 large), trimmed and halved lengthwise
• ½ teaspoon garlic powder
• ½ teaspoon Kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon olive oil or avocado oil
• 2 cups kale 
• 2 cups arugula 
• 2 pears, cored and sliced
• 2 Honeycrisp apples, cored and sliced
• ¼ cup dried cranberries
• ½ cup sliced almonds or pecans
• ½ cup feta cheese, crumbled
• For the Creamy Balsamic Dressing 
• ¾ cup mayonnaise
• 3 tablespoons balsamic vinegar 
• 1 tablespoon Dijon mustard
• 1 teaspoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon Kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon honey or maple syrup

Ingredient Notes

• You can also add fennel and cherry tomatoes
• If you are gluten-free, use gluten-free mayonnaise. We love Sir Kensington.
• You can add roasted sliced Brussel sprouts or cubed sweet potato

How To Make Harvest Chicken Salad with Apples – Step by Step (printable recipe card at bottom of post)

1. Season chicken with garlic powder, salt, and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes on one side. Flip and continue cooking for another 6-8 minutes, or until the internal temperature reaches 165°F. Remove from the skillet and let rest for 5 minutes before slicing.
3. In a medium mixing bowl, whisk together the dressing ingredients until smooth.
4. Add kale and arugula to a large serving bowl or platter. Top it with sliced pears, apples, cranberries, almonds, feta cheese, and sliced chicken.
5. Serve the creamy balsamic vinegar dressing alongside the salad to keep the ingredients crisp and fresh.

Storage

• This salad is best enjoyed on the same day; however, the chicken will stay fresh in an airtight container in the refrigerator for up to 3 days. If you do not add dressing to the salad, it will remain fresh for up to 24 hours in the refrigerator.
• The creamy balsamic dressing will stay fresh in a container in the fridge for up to 1 week.

Additions and Substitutions

• Cheese: Goat or parmesan. You could also use Blue Cheese.
• Chicken thighs can be used, but you may need to adjust the cooking time.
• If using a rotisserie or cooked chicken, skip the first two steps and add the cooked chicken during the last step before serving.
• Add some cooked bacon for a crispy and salty bite.
• Apples: Gala, Pink Lady, Honeycrisp, Fuji, or Golden Delicious.
• Lettuce: Spring mix, spinach, or butter lettuce.
• Nuts: Walnuts, pecans, or pine nuts.
• Protein: Grilled or roasted salmon, white beans, turkey, shrimp, or chickpeas.

I hope you loved this Recipe Chicken Crunch Salad recipe. If you make it, leave a rating so I know you liked it!

The Best Chicken Harvest Salad Recipe – with Apples

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The Best Chicken Harvest Salad Recipe is delicious during the holiday season and year-round. It features fresh greens, pears, apples, almonds, cranberries, and feta with a creamy Mayonnaise Balsamic Dressing, making it a beautiful addition to your holiday table.

 

• Author: Sherie Friedlander
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 Minutes
• Yield: 4 Large Servings 1x
• Category: Lunch
• Method: Chop Salad
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• For the Salad
• 1 lb chicken breasts (2 large), trimmed and halved lengthwise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 2 cups kale
• 2 cups arugula
• 2 pears, cored and sliced
• 2 Honeycrisp apples, cored and sliced
• 1/4 cup dried cranberries
• 1/2 cup sliced almonds
• 1/2 cup feta cheese, crumbled
• For the Dressing
• 3/4 cup mayonnaise
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon honey

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Instructions

1. Season chicken with garlic powder, salt, and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes on one side. Flip and continue cooking for another 6-8 minutes, or until the internal temperature reaches 165°F. Remove from the skillet and let rest for 5 minutes before slicing.
3. In a medium mixing bowl, whisk together the dressing ingredients until smooth.
4. Add kale and arugula to a serving bowl or platter. Top it with sliced pears, apples, cranberries, almonds, feta cheese, and sliced chicken.
5. Serve the creamy balsamic vinegar dressing alongside the Chicken Crunch Salad to keep the ingredients crisp and fresh.

Notes

• This salad is best enjoyed on the same day; however, the chicken will stay fresh in an airtight container in the refrigerator for up to 3 days. If you do not add dressing to the salad, it will remain fresh for up to 24 hours in the refrigerator.
• The creamy balsamic dressing will stay fresh in a container in the fridge for up to 1 week.