Fall Chicken Salad

If you’ve been around here for a minute, you already know I’m in my meal prep era right now. And not in the boring, grilled-chicken-and-steamed-broccoli kind of way. I’m talking cozy-but-fresh, high-protein, actually enjoyable lunches that make you feel like you have your life together even on the weeks when you absolutely do not. This Fall Chicken Salad has entered the chat… and she might be the main character of my weekday lunches from here on out.

This recipe gives all the fall vibes without being heavy, complicated, or time-consuming. It’s the perfect combination of crisp, crunchy, creamy, sweet, tangy — literally everything I want in a meal-prep lunch during this season. The apple, cranberries, and pecans make it feel festive and satisfying, but the Greek yogurt base keeps it light and high-protein. It’s one of those meals where you take a bite and immediately think, “Oh yeah… this is going into rotation.”

And let’s talk about the chicken for a second, because this is where the magic happens. I make mine in the Instant Pot because it turns out so juicy and tender, and it chops perfectly for chicken salad. Not shredded — chopped. The texture is honestly a game-changer. It feels more elevated, more deli-style, and it holds onto the dressing in the best way. If you’ve never chopped your Instant Pot chicken for chicken salad… consider this your sign.

Another thing I love about this recipe? It’s a true dump-and-stir situation. No sautéing, no baking, no 45-minute prep list. Just mix your dressing, toss in everything else, and divide it into four jars. Done. And the best part is that every jar tastes just as good — if not better — by day four. The apples somehow stay crisp, the pecans stay crunchy, and the cranberries soften just enough to sweeten every bite.

This is also one of those recipes that fits literally any vibe you’re in that week. Want something cozy? Serve it in a warmed-up gluten-free pita. Want something lighter? Throw it on top of a big handful of arugula or shaved Brussels sprouts. Want something you can eat with your hands while you walk around cleaning the house? (Don’t judge me.) Scoop it up with Simple Mills crackers and call it a day.

And you know I’m all about keeping lunch interesting during the week. When you work from home, you either make lunch magical… or you end up standing in front of the fridge eating random bites of kid snacks. There is no in-between. This Fall Chicken Salad somehow makes lunch feel intentional, like you planned ahead even when life is chaos, even when the laundry is overflowing, even when school pickup is in 23 minutes and you’re still in slippers.

I also love how customizable this recipe is. Want it sweeter? Add a drizzle more honey. Want more tang? A little extra Dijon. Want to make it extra fall-y? Add a tiny pinch of cinnamon — just trust me. Want to make it nut-free? Skip the pecans and add sunflower seeds instead. It’s genuinely so forgiving.

Meal-prep wise, this recipe is one of the easiest to pack. I portion it into glass jars because they keep everything fresh, and I swear the flavors get even better as it sits. If I’m really in my organized era, I’ll pre-portion crackers in little snack bags or make a big fall salad mix to throw it on top of. And if you want to feel like you’re treating yourself mid-week, serve it with warm toasted pita bread — it’s the little things.

This recipe is also a great way to use leftover chicken. You can use oven-baked chicken, rotisserie-style chicken, or even leftover roasted chicken from a night when you went all out. But I will say… the chopped Instant Pot chicken really takes this dish from “good meal prep” to “I’m making this every week forever.”

I feel like chicken salad is one of those recipes that everyone forgets about until they make it again, and then it becomes their personality for three months. That’s me right now. It’s just easy, tasty, packed with protein, and feels like fall without being pumpkin-spiced to death. It’s simple food, but in the best possible way.