This post was originally published in October 2020 and has been updated.
Seasonal flavors are the star of this Apple Pecan Chicken Salad. Chewy cranberries, toasted nuts, and crisp apples give this salad lots of texture. Ideal as a make-ahead option for weekday lunches.
Why you will love this
- This salad is filled with delicious fall flavors. A hint of maple syrup in the dressing enhances the seasonal vibe. No matter the season, this chicken salad is delicious all year long.
- Perfect for using up leftover chicken or meal-prepping for the week. Chicken salad is the ideal use for leftover chicken or turkey. It's also a great dish to make ahead and use for fuss-free lunches during the week.
- This salad is very versatile. Many of the ingredients can be substituted, so it's easy for you to customize this salad to fit your tastes or use what you have on hand.
- Chicken salad is delicious served either hot or cold. Try my Hot Chicken Salad casserole or these Chicken Salad Croissant sandwiches.
Be sure to check out all of my fun serving ideas below!
Ingredients and substitutions
- Cooked chicken - Use leftover chicken breast or Rotisserie chicken for ease and convenience. Cooked turkey can also be used.
- Apples - Choose an apple with a crisp texture, such as Gala, Granny smith, Honey Crisp, or Golden Delicious. My favorite is Honey Crisp. I love the sweetness, texture, and fall vibe that apples provide.
- Pecans - Toasted nuts add great flavor and texture. Feel free to swap in walnuts or almonds.
- Dried cranberries are great for adding a chewy texture along with seasonal flavor. You can substitute dried cherries or raisins if preferred.
- Maple syrup adds a sweet, slightly smoky, seasonal flavor to the dressing. You can substitute honey or agave if you wish.
- Brown mustard - I prefer a delicatessen-style mustard but you can substitute Dijon.
Got leftover turkey? Try Turkey Salad with Cranberries for a quick and easy lunch idea.
Instructions
See the recipe card for complete instructions and ingredient amounts.
Since this salad recipe uses leftover or rotisserie chicken, toasting the nuts is the only cooking required. This salad comes together in 3 easy steps.
- Toast the nuts - Add the pecans to a small skillet over medium-low heat. Cook for 2-3 minutes, stirring frequently until the nuts are fragrant. Cool and chop.
- Make the dressing - Combine the dressing ingredients in a small bowl. Taste and season with salt and pepper as needed. Set aside.
- Mix together chicken salad - In a large bowl, combine the chicken, apple, cranberries, pecans, and celery. Add the dressing and fold together until all the ingredients are evenly coated.
Tips for making the best chicken salad
- Toast the nuts to bring out their natural oils which enhances their flavor. This only takes a few minutes so I recommend not skipping this step.
- Dice the ingredients into smaller pieces, about ¼ - ½-inch. The salad will hold together better, especially on more petite sandwiches. It's also easier to eat.
- For larger batches, you can roast 1-2 pounds of boneless, skinless chicken breasts in a 425-degree oven for 20-25 minutes until the internal temperature of the chicken reaches 165 degrees. Before roasting, season the chicken and drizzle with oil. Use a simple blend of salt and pepper or add other spices such as onion powder, garlic powder, paprika, dried thyme, or parsley. Chill the chicken before chopping it into bite-sized pieces.
Serving ideas for chicken salad
- Traditional - Serve on bread, rolls, croissants, tortilla wraps, or bagels.
- Bread bowl - Hollow out the center of a large roll and fill it with the chicken salad for a fun, unique presentation.
- Low-carb - Add a large scoop of chicken salad to a bed of lettuce.
- Bridal or baby showers - Serve on mini croissants for petite bites.
- Mother's Day - Include this salad as part of a special occasion brunch. Serve with a variety of bread or rolls for make-your-own sandwiches.
- Snack - Serve with crackers or crostini.
Storing
Store the chicken salad in an airtight container in the refrigerator for 4-5 days.
Faq's
The apple cider vinegar in the dressing is enough acid to prevent the apples from browning. Cut the apples right before tossing them with the dressing.
If you love fuss-free lunches or light dinners, chicken salad is ideal. Serve it with fruit salad, pasta salad, broccoli cauliflower salad, garden salad, or potato chips. Serve on a bed of lettuce with cheese and onion scones.
Enjoy chicken salad on your favorite bread, croissants, or crackers.
Chicken salad that contains ingredients with high water content such as apples, celery, or grapes does not freeze well. The texture and consistency will be compromised when defrosted.
The next time you have leftover chicken, try this delicious apple pecan chicken salad. When lunchtime rolls around, you'll be this is in the refrigerator waiting for you!
Equipment
Mixing bowls | Measuring cups and spoons | Non-stick skillet
More chicken recipes to try
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Apple Pecan Chicken Salad
Ingredients
Dressing
- ½ cup mayonnaise
- 1 tablespoon deli-style brown mustard
- 1 tablespoon maple syrup
- ½ teaspoon apple cider vinegar
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
Chicken salad
- ¼ cup pecans (toasted (note 1) and chopped)
- 2 cups diced cooked chicken breasts
- ¼ cup dried cranberries
- 1 honey crisp apple (or similar variety, diced)
- ¾ cup sliced celery
- 4 rolls (or bread or croissants)
Instructions
Dressing
- In a small mixing bowl, add the mayonnaise, mustard, maple syrup, vinegar, salt, and pepper. Stir to combine. Season to taste with additional salt and pepper if necessary.
Chicken salad
- In a large bowl, add the chicken, apple, pecans, celery, and cranberries. Add the dressing and gently fold until the dressing evenly coats all of the ingredients.
- To serve in a bread bowl: scoop out the center of a large roll. Fill with chicken salad and serve. Alternatively, serve in sandwich form on bread, croissants, or rolls.
Notes
- To toast the nuts: add the pecans to a small skillet over medium-low heat. Cook for 2-3 minutes, stirring frequently until the nuts are fragrant.
- Dice the ingredients into smaller pieces, about ¼ - ½-inch. The salad will hold together better, especially on smaller sandwiches. It's also easier to eat.
- For larger batches, you can roast 1-2 pounds of boneless, skinless chicken breasts in a 425-degree oven for 20-25 minutes until the internal temperature of the chicken reaches 165 degrees. Before roasting, season the chicken and drizzle with oil. Use a simple blend of salt and pepper or add other spices such as onion powder, garlic powder, paprika, dried thyme, or parsley. Chill the chicken before chopping it into bite-sized pieces.
- Refer to the post above for many wonderful serving ideas.
- Avoid freezing chicken salad containing ingredients such as celery, apples, or grapes. These items are high in water content and freezing and thawing will compromise the texture and consistency.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
b
Loved this easy salad. The dressing really makes it.
May try with grapes sometime.
Abbey
I'm so happy you enjoyed it!