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Fall Harvest Chicken Salad with Maple Dijon Dressing

Fall harvest chicken salad with grilled chicken, apple slices, pecans, cranberries, and maple Dijon dressing in a white bowl
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A vibrant fall salad with grilled marinated chicken, crispy bacon, sweet apple slices, pecans, dried cranberries, and fresh greens – all drizzled with a homemade maple Dijon dressing that doubles as the chicken marinade. Ready in 25 minutes of active cooking time.

Ingredients

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  • 1/2 cup Dijon mustard
  • 1/2 cup mayonnaise (or plain Greek yogurt for a lighter version)
  • 1/4 cup maple syrup (or honey or agave nectar)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme, chopped
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 boneless, skinless chicken breasts (or thighs)
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 6 cups mixed greens (or spinach, kale, or any preferred salad combo)
  • 4 slices bacon, cooked crispy and chopped
  • 1 apple, thinly sliced just before serving (Honeycrisp, Gala, or Fuji recommended)
  • 1 cup celery, chopped
  • 1/4 cup pecans
  • 1/4 cup dried cranberries
  • 2 green onions, sliced

Instructions

  1. In a medium bowl, whisk together Dijon mustard, mayonnaise, maple syrup, apple cider vinegar, olive oil, fresh thyme, and cayenne pepper until fully smooth and combined.
  2. Transfer one-third of the dressing into a gallon-sized zip-top bag for the chicken marinade. Refrigerate the remaining two-thirds in a sealed container for serving. Never use marinade that has contacted raw chicken as a salad dressing.
  3. Slice each chicken breast in half horizontally to create 4 thin cutlets. Season both sides with kosher salt and black pepper.
  4. Add the seasoned cutlets to the zip-top bag with the marinade. Seal, toss to coat evenly, and refrigerate for at least 2 hours or up to 8 hours. If short on time, marinate at room temperature while prepping salad ingredients – even 15 minutes adds flavor.
  5. Heat grill or grill pan to medium-high heat. Grill chicken cutlets for 3 to 4 minutes per side until cooked through to an internal temperature of 165 degrees F. Remove and let rest for 5 full minutes, then slice into strips.
  6. While chicken grills, cook bacon in a skillet over medium-high heat for 6 to 8 minutes until deeply crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
  7. Slice apple thinly just before assembling. Toss in a small squeeze of lemon juice if slicing slightly ahead to prevent browning.
  8. Divide mixed greens evenly among 4 bowls. Top each with sliced grilled chicken, crispy bacon, apple slices, chopped celery, pecans, dried cranberries, and sliced green onions.
  9. Drizzle generously with the reserved maple Dijon dressing and serve immediately for the best texture and crunch.

Notes

  • Always reserve two-thirds of the dressing before adding any chicken – never use leftover chicken marinade as a serving dressing since it has been in contact with raw poultry.
  • Slice apples just before serving to prevent browning. A small squeeze of lemon juice helps if slicing slightly ahead.
  • Plain Greek yogurt works as a 1:1 substitute for mayonnaise for a lighter, higher-protein dressing.
  • Let grilled chicken rest for 5 full minutes before slicing to keep it juicy.
  • Store all components separately in airtight containers for up to 3 days. Assemble fresh before each serving for best results.

Nutrition

Find it online: https://www.benefitiany.com/fall-harvest-chicken-salad/