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Harvest chicken salad topped with sliced chicken breast, apples, pecans, feta cheese, avocado, and radishes over mixed greens.

Harvest Chicken Salad

Fresh greens topped with juicy chicken, crisp apples, creamy avocado, crunchy pecans, salty feta cheese, and homemade balsamic dressing. This harvest chicken salad is filling enough for dinner, simple enough for lunch, and packed with fresh flavor and texture in every bite.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4
Calories 789 kcal

Equipment

  • large salad bowl
  • cutting board
  • chef's knife
  • Air Fryer
  • salad tongs

Ingredients
  

For the Salad

  • 6 cups salad greens mixed
  • 2 chicken breasts cooked
  • 1 apple thinly sliced
  • 1 avocado diced
  • ½ cup pecans
  • ⅓ cup feta cheese crumbled
  • 3 radishes thinly sliced
  • ½ cup dried cranberries

For the Balsamic Dressing

  • ¾ tablespoon dijon mustard
  • ¼ cup balsamic vinegar
  • ¾ cup extra virgin olive oil
  • 1 garlic clove minced
  • 1 teaspoon honey
  • ½ teaspoon Italian herbs
  • salt and pepper to taste

Instructions
 

  1. Prepare the chicken - Cook the chicken breasts and allow them to rest before slicing. I like using my air fryer chicken breast recipe because it keeps the chicken juicy and flavorful with very little effort.
  2. Make the dressing - Add the Dijon mustard, balsamic vinegar, olive oil, garlic, honey, Italian herbs, salt, and pepper to a jar or bowl. Whisk or shake until fully combined. Taste and adjust the seasoning if needed.
  3. Assemble the salad - Add the greens to a large serving bowl. Top with sliced chicken, apples, avocados, pecans, feta cheese, dried cranberries, and radishes.
  4. Dress and serve - Drizzle the balsamic dressing over the salad just before serving. Toss lightly or leave layered for presentation. Serve immediately.

Notes

  • Crisp apples like Honeycrisp, Fuji, or Pink Lady work best in this salad because they stay crunchy and add the perfect sweet-tart flavor.
  • For extra flavor, toast the pecans in a dry skillet for 3–5 minutes before adding them to the salad.
  • Store the dressing separately if making ahead so the greens stay fresh and crisp.
  • Slice the apples and avocado just before serving for the best texture and color.
  • This salad is easy to customize with dried cranberries, goat cheese, grilled steak, or roasted sweet potatoes.
  • Slightly warm chicken makes this salad feel extra satisfying and restaurant-style.
  • Leftover rotisserie chicken works well if you need a quick shortcut.

Nutrition

Calories: 789kcalCarbohydrates: 32gProtein: 29gFat: 63gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 41gTrans Fat: 0.01gCholesterol: 83mgSodium: 331mgPotassium: 916mgFiber: 7gSugar: 20gVitamin A: 880IUVitamin C: 23mgCalcium: 107mgIron: 2mg
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