09/02/2026
Here is the recipe we promised you during Invite Tallahassee to the Table Week!
This Harvest Chicken Salad is made for that in-between season when the calendar says fall, but Tallahassee still says summer. It is fresh and light, with crisp apples, toasted pecans, dried cranberries and a lightly sweet maple-Dijon dressing.
Serve it on croissants, over mixed greens or with crackers for an easy lunch. It is also a lovely make-ahead dish for a shower, brunch or fall gathering.
HARVEST CHICKEN SALAD
Makes 6 servings
Prep time: 20 minutes
Chill time: 30 minutes
CHICKEN SALAD
• 4 cups cooked chicken, chopped or shredded
• 1 medium crisp apple, such as Honeycrisp or Pink Lady, diced
• ½ cup celery, finely diced
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh parsley
MAPLE-DIJON DRESSING
• ¾ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground cinnamon, optional
DIRECTIONS
1. In a large bowl, combine the chicken, apple, celery, dried cranberries, pecans, red onion and parsley.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, maple syrup, lemon juice, salt, pepper and cinnamon, if using.
3. Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
4. Taste and adjust the salt, pepper, lemon juice or maple syrup as needed.
5. Cover and refrigerate for at least 30 minutes before serving.
Robin’s note: If you are making the chicken salad ahead of time, wait and add the pecans just before serving so they stay crisp.
Save this recipe for later, tag a friend who would enjoy it and share this post so we can keep inviting Tallahassee to the table.