Apple Pecan Rosemary Greek Yogurt Chicken Salad


Apple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking Classy

Is it just me or did it honestly start to feel like fall overnight? It cooled off about 20 degrees and I’m actually getting excited! I love summer but there’s also so much to love about fall, like all the flavors in this chicken salad! The pecans, the apples, the cranberries and the rosemary are some of my favorite fall ingredients. I’ve been wanting to share a chicken salad recipe for a while because I absolutely love it and I’m so glad I finally got around to it because I’m totally loving this one! It’s a skinnier version than the classic mayonnaise loaded versions, and you most definitely won’t miss the loads of mayo (I always hate when they are so loaded up with mayonnaise it’s hard to taste everything else plus they just seem heavy). This chicken salad is light and makes for a perfectly filling and refreshing lunch or dinner that won’t weigh you down. I tried both a bread version and lettuce version and liked them equally the same, so if you are on a low carb diet I know you’ll love it as lettuce wrapped chicken salad. Try it soon because it’s likely going to become a fall favorite for you too!

To cook the chicken I roasted mine in the oven but you can cook it however you prefer. I simply pounded the chicken breasts to an even thickness then brushed lightly with olive oil and seasoned with salt and pepper. Then placed on a foil lined half baking sheet and roasted at 425 degrees until it was 165 in center (which will take about 16 – 23 minutes, time will vary based on thickness of chicken breasts). Then I let it cool completely (speed cooled in the fridge) and cut into pieces. This would also be good with left over turkey during the holidays.

Apple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking Classy Apple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking Classy Apple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking ClassyApple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking Classy

Apple Pecan Rosemary Greek Yogurt Chicken Salad


  • 1 lb boneless skinless chicken breasts, cooked, cooled and dice into small cubes
  • 1 1/4 cups chopped golden delicious, gala or fuji apple (chop small)
  • 1/3 cup chopped pecans
  • 1/3 cup dried cranberries, roughly chopped
  • Dressing
  • 1 (5.3 oz) container fat-free plain greek yogurt (heaping 1/2 cup)
  • 2 Tbsp mayonnaise
  • 1 Tbsp red wine vinegar
  • 2 1/2 tsp finely chopped rosemary
  • 1 tsp dijon mustard
  • 1/2 tsp honey
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper
  • Lettuce or whole grain bread, for serving


  • Add chicken, apples, pecans and cranberries to a large mixing bowl. In a separate small mixing bowl mix together greek yogurt, mayonnaise, red wine vinegar, rosemary, mustard, honey and onion powder. Season with salt and pepper to taste. Pour over chicken mixture then toss to evenly coat. Serve in lettuce or on whole grain bread.
  • Recipe source: Cooking Classy



  • Jillian: My boyfriend has been craving chicken salad so I made this for us for lunch today. I used rotisserie chicken instead. He could not stop raving about how good it was. I totally agree. Nailed it! September 7, 2015 at 3:24pm Reply

    • Jaclyn: I’m so glad you both enjoyed it Jillian! Thanks for your review! September 7, 2015 at 10:38pm Reply

  • Medha @ Whisk & Shout: This looks delicious! Love the pecans! September 7, 2015 at 3:47pm Reply

  • Heghineh: Love your food photography and details, really helps,
    thank you so much for sharing September 7, 2015 at 4:56pm Reply

    • Jaclyn: Thanks for the compliment Heghineh! September 8, 2015 at 11:34pm Reply

  • Cathleen @ A Taste Of Madness: This looks like the perfect back to school sandwich! Love the apple and chicken combo! September 7, 2015 at 4:58pm Reply

  • Bella B: This looks like such a fabulous sandwich!

    xoxoBella September 7, 2015 at 11:37pm Reply

  • Deborah @ The Harvest Kitchen: What a great combo of ingredients in this salad! I’ll definitely be making this!! It looks fresh and delicious in the lettuce wraps! Pinned! September 8, 2015 at 6:49am Reply

    • Jaclyn: Thanks for pinning Deborah! September 8, 2015 at 11:49am Reply

  • Grace: Omg, this salad looks amazing and I love the way you’ve served it. I’ve been searching for a more heavier salad recipe and I’m making this one tonight.
    Lately I’ve been eating a lot of baked foods and barbecue and It’s time to return to more healthier regime. This looks quite healthy and easy to make. I’m so quitting the processed foods – they leave my body and my oven dirty. September 11, 2015 at 4:55am Reply

  • canan: Soo good..thank you😊😊 September 19, 2015 at 3:08am Reply

  • Debby: LOL. I just made a chicken salad for lunch. Then saw your recipe. Mine was similar but I also had celery, red onion. Mayo and sour creme.

    I will add the rosemary and honey, I think that will make it perfect October 3, 2015 at 12:09pm Reply

  • Heidi: Just made this tonight to put on top of a rustic hard loaf bread as an open face sandwich. Tasted delicious! I used dried rosemary instead of fresh but kept the same measurement even though dried is more concentrated than fresh just because I love herbs/spices. October 4, 2015 at 9:11pm Reply

  • Jennifer: I just saw this on Pinterest and even though it’s spring, not fall, I made it for dinner. I had all the ingredients on hand. I had to use dried rosemary and I toasted the pecans. This was really super. It was all I could do not to eat it all. I served it in a pita. May 5, 2016 at 11:55pm Reply

  • Kristin: This was delicious! I had to use dried rosemary, but I can’t wait to try it with the fresh rosemary another time! The pecans are perfect in this! Thanks for a great recipe! October 11, 2016 at 11:35am Reply

    • Jaclyn: I’m so glad you liked this recipe Kristin! I need to make it again soon! October 11, 2016 at 11:52pm Reply

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