27 Delicious Fall Chicken Salad Recipes to Try This Season

As the crisp autumn air settles in, it’s the perfect time to enjoy meals that celebrate seasonal flavors.

Fall chicken salads are the ultimate combination of hearty protein and fresh, seasonal ingredients like apples, pears, sweet potatoes, cranberries, pumpkin, and nuts.

Whether you’re looking for a light lunch, a cozy dinner, or a dish to impress guests, fall chicken salads offer endless creativity.

From sweet and tangy cranberry blends to warm roasted vegetable salads, these 27 fall chicken salad recipes showcase the best of autumn produce and flavors, keeping meals both nourishing and exciting.

27 Delicious Fall Chicken Salad Recipes to Try This Season

Fall chicken salads are the perfect way to embrace seasonal ingredients while enjoying a healthy and delicious meal.

With 27 unique recipes, there’s something for everyone—from quick weekday lunches to elegant dishes for holiday gatherings.

These salads prove that fall flavors aren’t just for desserts; they shine in fresh, creative, and nourishing meals that bring warmth and comfort to your table.

Autumn Harvest Chicken Salad

This Autumn Harvest Chicken Salad combines tender roasted chicken with crisp apples, juicy grapes, and toasted pecans for a perfect balance of sweet and savory.

Finished with a light honey-Dijon dressing, this salad is ideal for cozy fall lunches or festive gatherings.

Ingredients:

• 2 cups cooked chicken breast, shredded or chopped
• 1 medium apple, cored and diced
• 1/2 cup red grapes, halved
• 1/4 cup toasted pecans, chopped
• 1/4 cup dried cranberries
• 1/4 cup celery, finely chopped
• 2 cups mixed greens (arugula, spinach, or your choice)
• 1/4 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded chicken, diced apple, grapes, toasted pecans, dried cranberries, and celery.
2. In a small bowl, whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until all ingredients are evenly coated.
4. Arrange the mixed greens on a serving platter or individual plates. Top with the dressed chicken mixture.
5. Optionally, garnish with extra pecans or a drizzle of honey for added flavor and presentation.

This Autumn Harvest Chicken Salad is crunchy, sweet, and creamy all at once.

It’s a refreshing way to enjoy seasonal fruits and nuts while staying cozy during fall.

Maple Roasted Chicken and Brussels Sprout Salad

Maple Roasted Chicken and Brussels Sprout Salad is a hearty and flavorful fall salad.

Roasted Brussels sprouts with a hint of maple syrup complement the tender chicken, while roasted butternut squash adds natural sweetness.

A tangy balsamic vinaigrette ties it all together.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 2 cups Brussels sprouts, halved
• 1 cup butternut squash, diced
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• 4 cups mixed greens

Balsamic Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, maple syrup, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized. Let cool slightly.
2. In a large bowl, combine the roasted vegetables, cooked chicken, dried cranberries, and pumpkin seeds.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Drizzle the vinaigrette over the salad and toss to combine.
5. Serve over a bed of mixed greens.

This salad is a celebration of fall flavors.

The sweetness of roasted vegetables and maple syrup balances perfectly with the savory chicken and tangy vinaigrette, creating a satisfying and wholesome meal.

Harvest Pear and Chicken Salad with Poppy Seed Dressing

This Harvest Pear and Chicken Salad is a crisp, refreshing option for fall.

Sweet pears and juicy chicken are complemented by crunchy walnuts and creamy feta cheese.

A homemade poppy seed dressing adds a delicate, nutty flavor that elevates the salad.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 ripe pears, thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled feta cheese
• 4 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries

Poppy Seed Dressing:

• 1/3 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon poppy seeds
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine shredded chicken, pear slices, toasted walnuts, feta, red onion, and dried cranberries.
2. In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and pepper until smooth.
3. Pour the dressing over the salad mixture and gently toss until all ingredients are coated.
4. Serve on a bed of mixed greens.

This Harvest Pear and Chicken Salad offers a delightful mix of textures and flavors.

The combination of sweet, tangy, and nutty elements makes it a standout autumn salad perfect for lunch or a light dinner.

Cranberry Apple Chicken Salad

Cranberry Apple Chicken Salad is a festive and vibrant fall dish, blending tender chicken with crisp apples and tart cranberries.

A creamy yogurt-based dressing with a hint of cinnamon adds a cozy, seasonal flavor. Perfect for lunchboxes or a light dinner.

Ingredients:

• 2 cups cooked chicken breast, chopped
• 1 medium apple, diced
• 1/2 cup dried cranberries
• 1/4 cup celery, finely chopped
• 1/4 cup slivered almonds, toasted
• 1/4 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon honey
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 4 cups mixed greens

Instructions:

1. In a large bowl, combine chicken, apple, dried cranberries, celery, and toasted almonds.
2. In a small bowl, whisk together Greek yogurt, mayonnaise, honey, cinnamon, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss to coat evenly.
4. Serve on a bed of mixed greens or as a sandwich filling.

This salad brings together the warmth of fall flavors in a creamy, satisfying way.

The sweet-tart notes from apple and cranberries make it a seasonal favorite.

Roasted Pumpkin Chicken Salad

Roasted Pumpkin Chicken Salad is a hearty, autumn-inspired salad combining roasted pumpkin cubes with tender chicken, spinach, and walnuts.

A light maple-Dijon dressing enhances the natural sweetness of pumpkin for a balanced, flavorful salad.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cup pumpkin, peeled and cubed
• 2 cups fresh spinach leaves
• 1/4 cup walnuts, chopped and toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Dijon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, then roast for 20–25 minutes until tender. Let cool slightly.
2. In a large bowl, combine roasted pumpkin, cooked chicken, spinach, walnuts, and dried cranberries.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

The combination of roasted pumpkin, sweet cranberries, and nutty walnuts creates a hearty salad perfect for a crisp fall day.

Each bite is warm, comforting, and flavorful.

Pecan and Pear Chicken Salad

Pecan and Pear Chicken Salad is a sweet and crunchy fall salad. Juicy pears and toasted pecans complement tender chicken, while a citrusy yogurt dressing adds a refreshing touch.

Perfect as a side salad or a main course.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 ripe pears, diced
• 1/4 cup toasted pecans, chopped
• 1/4 cup crumbled feta cheese
• 2 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries

Citrus Yogurt Dressing:

• 1/4 cup Greek yogurt
• 1 tablespoon orange juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chicken, diced pears, toasted pecans, feta, red onion, and dried cranberries.
2. In a small bowl, whisk together Greek yogurt, orange juice, honey, salt, and pepper until smooth.
3. Pour the dressing over the salad and gently toss to coat all ingredients.
4. Serve immediately on a bed of mixed greens.

This salad is a perfect blend of sweet, savory, and nutty flavors.

The crisp pears and crunchy pecans make it a standout fall dish ideal for lunch or dinner.

Sweet Potato and Chicken Autumn Salad

Sweet Potato and Chicken Autumn Salad is a hearty, nutrient-packed salad perfect for chilly fall days.

Roasted sweet potatoes add natural sweetness, while tender chicken, kale, and pumpkin seeds create a satisfying and colorful meal.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 medium sweet potato, peeled and cubed
• 2 cups kale, chopped
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a large bowl, combine roasted sweet potatoes, cooked chicken, kale, pumpkin seeds, and dried cranberries.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

This salad is sweet, crunchy, and packed with fall flavors.

Roasted sweet potatoes and pumpkin seeds provide texture, while the maple vinaigrette ties all the flavors together beautifully.

Autumn Pomegranate Chicken Salad

Autumn Pomegranate Chicken Salad is a refreshing yet hearty salad featuring juicy pomegranate seeds, tender chicken, and a blend of seasonal greens.

A light lemon-honey dressing brightens the flavors, making it ideal for fall luncheons.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup pomegranate seeds
• 1/4 cup walnuts, toasted
• 2 cups mixed greens
• 1/4 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced

Lemon-Honey Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chicken, pomegranate seeds, walnuts, mixed greens, feta, and red onion.
2. Whisk together olive oil, lemon juice, honey, salt, and pepper.
3. Drizzle dressing over the salad and toss gently.
4. Serve immediately or chill for 15 minutes for a slightly cooler salad.

The tartness of pomegranate and the crunch of walnuts perfectly complement the savory chicken.

This salad is vibrant, flavorful, and a beautiful addition to any fall menu.

Roasted Pear, Chicken, and Spinach Salad

This salad blends roasted pears with tender chicken and fresh spinach for a savory-sweet fall dish.

Candied pecans and a light balsamic glaze elevate the flavors, making it an elegant choice for lunch or dinner.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 2 pears, cored and sliced
• 2 cups fresh spinach
• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Balsamic Glaze:

• 2 tablespoons balsamic vinegar
• 1 teaspoon honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with 1 tablespoon olive oil and roast for 10–12 minutes until soft.
2. In a large bowl, combine spinach, chicken, roasted pears, pecans, and dried cranberries.
3. Drizzle with balsamic vinegar and honey glaze. Toss gently to coat.
4. Serve immediately for a warm and refreshing salad.

The combination of roasted pears, tender chicken, and crunchy pecans gives this salad a rich fall flavor.

Sweet and savory elements make every bite delightful.

Harvest Quinoa Chicken Salad

Harvest Quinoa Chicken Salad is a nutrient-dense fall salad featuring protein-packed quinoa, tender chicken, roasted vegetables, and a light apple-cider vinaigrette.

Perfect for meal prep or a healthy dinner.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cup cooked quinoa
• 1/2 cup roasted butternut squash, diced
• 1/2 cup roasted carrots, diced
• 1/4 cup dried cranberries
• 2 tablespoons pumpkin seeds
• 2 cups arugula or spinach

Apple-Cider Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Roast butternut squash and carrots at 400°F (200°C) for 20–25 minutes with olive oil, salt, and pepper. Let cool slightly.
2. In a large bowl, combine quinoa, chicken, roasted vegetables, dried cranberries, pumpkin seeds, and arugula.
3. Whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Drizzle over the salad and toss gently.
4. Serve chilled or at room temperature.

This salad is filling, flavorful, and full of fall colors.

The roasted vegetables add sweetness and warmth, while quinoa and chicken provide a satisfying protein boost.

Warm Roasted Vegetable Chicken Salad

Warm Roasted Vegetable Chicken Salad is a comforting fall salad featuring roasted root vegetables, tender chicken, and a light mustard vinaigrette.

It’s perfect for cooler autumn evenings when you want a hearty yet fresh meal.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 1 cup roasted carrots, parsnips, and sweet potatoes
• 1/4 cup roasted pecans
• 2 cups mixed greens
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Mustard Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss chopped carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a large bowl, combine roasted vegetables, chicken, pecans, cranberries, and mixed greens.
3. Whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Drizzle over the salad and toss.
4. Serve warm for a comforting fall meal.

The warm roasted vegetables combined with tender chicken and tangy dressing make this salad a hearty and satisfying fall option.

Each bite is rich with autumn flavors.

Cranberry Walnut Chicken Salad with Orange Dressing

This Cranberry Walnut Chicken Salad is a vibrant fall salad with sweet dried cranberries, crunchy walnuts, and juicy chicken.

A citrusy orange dressing brightens the dish and adds a refreshing touch.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 cups mixed greens
• 1/2 cup diced celery
• 1/4 cup red onion, thinly sliced

Orange Dressing:

• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chicken, walnuts, cranberries, mixed greens, celery, and red onion.
2. Whisk together orange juice, olive oil, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently.
4. Serve chilled or at room temperature.

The combination of sweet cranberries, crunchy walnuts, and juicy chicken makes this salad a festive and delicious fall favorite.

The orange dressing adds a refreshing citrus note.

Spiced Pumpkin Chicken Salad

Spiced Pumpkin Chicken Salad is a warm and hearty fall salad with roasted pumpkin, tender chicken, and a touch of autumn spices like cinnamon and nutmeg.

A light yogurt dressing ties all the flavors together for a comforting seasonal dish.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cup pumpkin, peeled and cubed
• 2 cups mixed greens
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Yogurt Spice Dressing:

• 1/4 cup Greek yogurt
• 1 teaspoon honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
2. In a large bowl, combine roasted pumpkin, chicken, mixed greens, walnuts, and cranberries.
3. In a small bowl, whisk together Greek yogurt, honey, cinnamon, nutmeg, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

This salad is cozy and flavorful, perfect for autumn dinners or lunch.

The spices in the pumpkin and yogurt dressing highlight the season beautifully.

Apple, Bacon, and Chicken Salad

Apple, Bacon, and Chicken Salad is a savory-sweet fall favorite.

Juicy apples, crispy bacon, and tender chicken are paired with a light honey-mustard dressing for a delicious, hearty salad.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 apple, diced
• 4 slices cooked bacon, crumbled
• 2 cups mixed greens
• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries

Honey-Mustard Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chicken, apple, bacon, pecans, cranberries, and mixed greens.
2. Whisk together olive oil, Dijon mustard, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently.
4. Serve immediately for a fresh, crunchy salad.

The sweet-tart apple and savory bacon balance perfectly with tender chicken.

This salad is a satisfying fall dish that’s simple yet flavorful.

Roasted Beet and Chicken Salad

Roasted Beet and Chicken Salad combines earthy roasted beets with tender chicken, goat cheese, and candied pecans.

A balsamic vinaigrette enhances the flavors, making it a colorful and delicious fall salad.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 2 medium beets, roasted and diced
• 2 cups mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup pecans, candied or toasted

Balsamic Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Roast beets at 400°F (200°C) for 40–45 minutes until tender. Let cool and peel, then dice.
2. In a large bowl, combine chicken, roasted beets, mixed greens, goat cheese, and pecans.
3. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the vinaigrette over the salad and toss gently.

The earthy sweetness of roasted beets, creamy goat cheese, and crunchy pecans create a vibrant salad perfect for fall gatherings.

Cranberry Orange Chicken Salad

Cranberry Orange Chicken Salad is a light, refreshing fall salad featuring juicy oranges, tart cranberries, and tender chicken.

A citrus vinaigrette enhances the seasonal flavors, making it bright and flavorful.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 orange, peeled and segmented
• 1/4 cup dried cranberries
• 2 cups mixed greens
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced

Citrus Vinaigrette:

• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chicken, orange segments, cranberries, mixed greens, almonds, and red onion.
2. Whisk together orange juice, olive oil, honey, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately or chilled.

The combination of sweet oranges, tart cranberries, and savory chicken makes this salad refreshing yet hearty—perfect for fall luncheons.

Warm Autumn Chicken Salad with Roasted Vegetables

Warm Autumn Chicken Salad features roasted root vegetables and tender chicken served over fresh greens.

A warm maple-Dijon dressing adds cozy flavors, perfect for a fall dinner.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 1 cup roasted carrots, parsnips, and sweet potatoes
• 2 cups mixed greens
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries

Maple-Dijon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Roast vegetables at 400°F (200°C) for 25 minutes with olive oil, salt, and pepper.
2. In a large bowl, combine roasted vegetables, chicken, mixed greens, walnuts, and cranberries.
3. Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
4. Drizzle the warm dressing over the salad and toss gently.

This warm salad is comforting, hearty, and full of autumn flavors.

Roasted vegetables and maple-Dijon dressing make it perfect for a fall evening.

Apple Pecan Chicken Salad with Cinnamon Dressing

Apple Pecan Chicken Salad combines crisp apples, crunchy pecans, and tender chicken in a lightly spiced cinnamon dressing.

Sweet and savory flavors create a deliciously seasonal salad.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 apple, diced
• 1/4 cup pecans, toasted
• 2 cups mixed greens
• 1/4 cup dried cranberries

Cinnamon Dressing:

• 3 tablespoons Greek yogurt
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chicken, apple, pecans, dried cranberries, and mixed greens.
2. Whisk together Greek yogurt, honey, cinnamon, salt, and pepper.
3. Drizzle dressing over the salad and toss gently to coat.
4. Serve chilled or at room temperature.

This salad is sweet, crunchy, and slightly spiced—perfect for fall.

Apples and pecans give it a seasonal flair, while the cinnamon dressing ties the flavors together beautifully.

Roasted Fig and Chicken Salad

Roasted Fig and Chicken Salad is a luxurious fall salad that combines sweet roasted figs with tender chicken, creamy goat cheese, and crunchy walnuts.

A light honey-balsamic dressing elevates the flavors for an elegant seasonal dish.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 6 fresh figs, halved
• 2 cups mixed greens
• 1/4 cup walnuts, toasted
• 1/4 cup goat cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper, to taste

Honey-Balsamic Dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss figs with 1 tablespoon olive oil and roast for 10 minutes until soft.
2. In a large bowl, combine chicken, roasted figs, mixed greens, walnuts, and goat cheese.
3. Whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently.

The combination of sweet figs, creamy goat cheese, and tender chicken makes this salad a decadent fall favorite, perfect for a special lunch or dinner.

Cranberry Walnut Warm Chicken Salad

Cranberry Walnut Warm Chicken Salad is a comforting fall dish with roasted chicken, warm cranberries, and toasted walnuts.

A maple-mustard dressing ties everything together for a slightly sweet and savory flavor profile.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 1/4 cup dried cranberries
• 1/4 cup walnuts, toasted
• 2 cups mixed greens
• 1/2 cup roasted sweet potatoes, cubed

Maple-Mustard Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Roast sweet potatoes at 400°F (200°C) for 20–25 minutes with olive oil, salt, and pepper.
2. In a large bowl, combine chicken, roasted sweet potatoes, cranberries, walnuts, and mixed greens.
3. Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
4. Drizzle dressing over the salad and toss gently. Serve warm.

The combination of warm sweet potatoes, tender chicken, and tangy cranberries creates a comforting and hearty fall salad with every bite.

Roasted Butternut Squash Chicken Salad

Roasted Butternut Squash Chicken Salad is a hearty autumn salad featuring roasted butternut squash, tender chicken, kale, and pumpkin seeds.

A light honey-Dijon vinaigrette balances the flavors perfectly.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cup roasted butternut squash, cubed
• 2 cups chopped kale
• 2 tablespoons pumpkin seeds, toasted
• 1/4 cup dried cranberries

Honey-Dijon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Roast butternut squash at 400°F (200°C) for 20–25 minutes with olive oil, salt, and pepper.
2. In a large bowl, combine chicken, roasted squash, kale, pumpkin seeds, and cranberries.
3. Whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper.
4. Drizzle dressing over the salad and toss gently.

This salad offers a perfect combination of sweet roasted squash, savory chicken, and crunchy pumpkin seeds for a colorful, nutrient-packed fall meal.

Pear, Brie, and Chicken Salad

Pear, Brie, and Chicken Salad is a sophisticated fall salad with juicy pears, creamy Brie cheese, and tender chicken.

Toasted pecans and a light maple dressing complete this elegant seasonal dish.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 2 ripe pears, sliced
• 2 cups mixed greens
• 1/4 cup Brie cheese, sliced
• 1/4 cup pecans, toasted

Maple Dressing:

• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chicken, pear slices, mixed greens, Brie, and pecans.
2. Whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper.
3. Drizzle dressing over the salad and toss gently.

Sweet pears, creamy Brie, and crunchy pecans make this salad a delightful and elegant fall-inspired dish suitable for lunch or dinner.

Pumpkin Seed and Cranberry Chicken Salad

Pumpkin Seed and Cranberry Chicken Salad features tender chicken, dried cranberries, and roasted pumpkin seeds on a bed of fresh greens.

A light lemon vinaigrette adds brightness and balance.

Ingredients:

• 2 cups cooked chicken breast, diced
• 2 cups mixed greens
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries
• 1/4 cup red onion, thinly sliced

Lemon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chicken, mixed greens, pumpkin seeds, cranberries, and red onion.
2. Whisk together olive oil, lemon juice, honey, salt, and pepper.
3. Drizzle dressing over the salad and toss gently.

This salad is crunchy, sweet, and tangy, perfect for fall lunches or as a light dinner.

Pumpkin seeds add a nutty flavor, while cranberries bring a seasonal tartness.

Warm Apple, Sweet Potato, and Chicken Salad

Warm Apple, Sweet Potato, and Chicken Salad is a cozy fall salad with roasted sweet potatoes, tender chicken, and caramelized apples.

A cinnamon-maple dressing adds a sweet and savory touch.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 medium sweet potato, roasted and cubed
• 1 apple, diced and lightly sautéed
• 2 cups mixed greens
• 1/4 cup pecans, toasted

Cinnamon-Maple Dressing:

• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste

Instructions:

1. Roast sweet potatoes at 400°F (200°C) for 20–25 minutes with olive oil, salt, and pepper.
2. Lightly sauté diced apples in 1 teaspoon olive oil for 2–3 minutes until softened.
3. In a large bowl, combine chicken, roasted sweet potatoes, apples, mixed greens, and pecans.
4. Whisk together olive oil, maple syrup, cinnamon, salt, and pepper.
5. Drizzle dressing over the salad and toss gently.

This warm salad combines sweet, savory, and nutty flavors for a comforting fall meal.

Every bite is cozy, flavorful, and perfect for autumn.

Cranberry-Orange Glazed Chicken Salad

Cranberry-Orange Glazed Chicken Salad is a bright and flavorful fall salad featuring tender chicken glazed with a tangy cranberry-orange sauce.

Paired with fresh greens, toasted almonds, and dried cranberries, it’s a festive and seasonal dish.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 1/4 cup dried cranberries
• 2 cups mixed greens
• 1/4 cup toasted almonds
• 1 orange, segmented

Cranberry-Orange Glaze:

• 1/4 cup cranberry sauce
• 2 tablespoons orange juice
• 1 teaspoon honey

Instructions:

1. In a small saucepan, combine cranberry sauce, orange juice, and honey. Warm over low heat until smooth and slightly thickened.
2. Toss the cooked chicken in the glaze until evenly coated.
3. In a large bowl, combine mixed greens, orange segments, dried cranberries, and toasted almonds.
4. Top the salad with glazed chicken and serve immediately.

This salad balances sweet, tangy, and savory flavors beautifully.

The cranberry-orange glaze adds a festive fall touch, perfect for lunch or a light dinner.

Roasted Root Vegetable Chicken Salad

Roasted Root Vegetable Chicken Salad features hearty roasted carrots, parsnips, and sweet potatoes tossed with tender chicken, spinach, and a maple-Dijon dressing.

It’s a warm and satisfying autumn meal.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 1/2 cup roasted carrots
• 1/2 cup roasted parsnips
• 1/2 cup roasted sweet potatoes
• 2 cups spinach
• 1/4 cup walnuts, toasted

Maple-Dijon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Roast carrots, parsnips, and sweet potatoes at 400°F (200°C) for 25 minutes with olive oil, salt, and pepper.
2. In a large bowl, combine roasted vegetables, chicken, spinach, and walnuts.
3. Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
4. Drizzle dressing over the salad and toss gently. Serve warm.

The roasted vegetables add sweetness and warmth, while the maple-Dijon dressing brings a perfect balance of tangy and sweet flavors.

It’s a hearty and cozy fall salad.

Spiced Pumpkin and Chicken Farro Salad

Spiced Pumpkin and Chicken Farro Salad combines nutty farro, roasted pumpkin, and tender chicken with a spiced autumn dressing.

This wholesome and flavorful salad is perfect for lunch or dinner.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cup roasted pumpkin, cubed
• 1 cup cooked farro
• 2 cups arugula
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries

Spiced Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste

Instructions:

1. Roast pumpkin at 400°F (200°C) for 20–25 minutes with olive oil, salt, and pepper.
2. In a large bowl, combine roasted pumpkin, cooked chicken, farro, arugula, pumpkin seeds, and dried cranberries.
3. Whisk together olive oil, apple cider vinegar, honey, cinnamon, salt, and pepper.
4. Drizzle dressing over the salad and toss gently.

This salad is hearty, nutty, and lightly spiced—perfect for autumn.

The combination of farro, pumpkin, and chicken makes it both filling and flavorful.