Autumn orchard chicken salad
There’s something magical about the shift into autumn—when the air turns crisp, the leaves glow in warm shades, and comfort food makes its way back onto our tables. Autumn Orchard Chicken Salad is just the kind of dish that captures this cozy, golden season in every bite. With a perfect balance of textures and flavours, this salad brings together tender cooked chicken, crunchy celery and apples, toasted almonds, and sweet dried cranberries. Everything is gently tossed in a creamy dressing made with Greek yogurt, a touch of mayonnaise, and a drizzle of honey.Whether you're hosting a laid-back lunch, planning a festive harvest table, or simply looking for a delicious starter to share with friends and family, Autumn Orchard Chicken Salad is a versatile favorite. It’s fresh yet comforting, light but satisfying, and it celebrates the best of seasonal ingredients in a way that feels both wholesome and indulgent.The crunch of apples and almonds pairs beautifully with the creaminess of the dressing, while the chicken adds heartiness and the cranberries a sweet little zing. Every mouthful is a little celebration of autumn’s generosity—simple, nourishing, and totally delicious.You can serve Autumn Orchard Chicken Salad on crisp lettuce leaves, spoon it into small cups for a party starter, or pile it onto rustic bread for a lovely open sandwich. It’s also right at home next to roasted veggies, warm grains, or a glass of chilled white wine.This is the kind of salad that invites people to linger at the table, share stories, and enjoy the comfort of good food and good company. A celebration of autumn in its most delicious form.
Ingredients
- 1/2 lemon, juiced
- 20 ml honey
- 120 g Greek yoghurt
- 20 g mayonnaise
- salt and pepper to taste
- 500 g ready cooked chicken fillet or leftover roast chicken, shredded or diced
- 50 g dried cranberries
- 60 g roasted almond flakes
- 200 g cleaned celery stalks, thinly sliced
- 2 Granny Smith apples, finely diced
Instructions
- Infuse the Dressing:In a heatproof bowl, gently warm the lemon juice and honey in the microwave until just heated. Stir until the honey melts into the citrus, creating a smooth and fragrant base.
- Blend the Creamy Element:Whisk in the Greek yoghurt and mayonnaise until the dressing is silky and well combined. Season with sea salt and freshly cracked black pepper to taste.
- Compose the Orchard Salad:In a large mixing bowl, toss together the shredded chicken, dried cranberries, toasted almond flakes, finely chopped celery, and crisp apple pieces. Ensure an even distribution of colors and textures.
- Dress and Harmonize:Pour the creamy honey-lemon dressing over the salad. Fold everything gently to coat. Taste and adjust the seasoning if needed — a touch more salt or a crack of pepper can elevate the balance beautifully.
- Rest and Marinate:Cover the salad and let it rest in the refrigerator for 1 to 2 hours. This chilling time allows the flavors to mingle and deepen.
- Prepare Elegant Apple Rounds (Optional Starter Presentation):To serve as an elegant starter, slice the tops off 2 or 3 Granny Smith apples and thinly shave the apples on a mandolin. Submerge the slices in cold water with a splash of lemon juice to preserve their colour and crispness.
- Plate with Finesse:Just before serving, pat the apple slices dry. Arrange them on a serving platter and crown each slice with a generous dollop of orchard chicken salad.
- Garnish and Serve:Finish with delicate micro leaves, a scattering of chopped nuts, or a few jewel-like dried cranberries for visual charm and a final touch of flavour. Serve immediately and enjoy the harmony of creamy, crunchy, sweet and tangy.