Apple Pecan Rosemary Greek Yogurt Chicken Salad


This is one of the best Chicken Salad recipes! It’s loaded with crisp sweet apples, crunchy pecans, fresh flavorful rosemary, lightly tart cranberries and plenty of chicken. And you’ll love this lighter, creamy dressing made with mostly Greek yogurt and a little bit mayonnaise.

Apple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking Classy

Chicken Salad

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!

Apple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking Classy

A Healthier Chicken Salad

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!

Apple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking Classy

How to Cook Chicken for Chicken Salad

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

More Chicken Salad Recipes You Might Like

Apple Pecan Rosemary Greek Yogurt Chicken Salad | Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Apple Pecan Rosemary Greek Yogurt Chicken Salad

The best autumn chicken salad! Loaded with crisp apples, crunchy pecans, lots of chicken and fresh flavorful rosemary. Plus it's made healthier!
Servings: 3 servings
Prep Time 20 minutes
Total Time 20 minutes



  • 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


  • 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


  1. 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.
  2. Recipe source: Cooking Classy
Course: Main Course
Cuisine: American
Keyword: chicken salad
Author: Jaclyn


  • Robin: Hi not sure who to ask? I was wondering how many recipe will feed. I’m planning on making this for tomorrow with my children.
    Thank you
    ~Robin~ October 6, 2018 at 9:50pm Reply

    • Jaclyn: Sorry I just added that. It makes about 3 servings. October 6, 2018 at 10:52pm Reply

  • Colleen: Any idea how many calories are in a serving of this? July 11, 2017 at 5:08pm Reply

  • Kim Seymour: How many servings is this? April 7, 2017 at 8:50am Reply

  • Jenna: This looks delicious! How many does it serve? March 19, 2017 at 6:13am 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

  • 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

  • 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

  • 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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d