There’s something wonderfully fresh and cozy about this salad—combining crisp apples, tart cranberries, and tender chicken in a creamy dressing that just hits the spot. This Apple Cranberry Chicken Salad Recipe is one I keep coming back to, especially when I want a bright, easy meal that feels homemade yet special.
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Why You'll Love This Recipe
This recipe has really become a staple in my kitchen because it balances sweet and savory in the most satisfying way. I love that it’s filling but not heavy, making it perfect for lunch or a light dinner. Plus, it’s so easy to toss together!
- Perfect Balance of Flavors: The tart cranberries and crisp apple make every bite exciting, while the chicken provides hearty protein.
- Simple and Quick: You’ll have this salad ready in under 20 minutes, which is great for busy days.
- Flexible Ingredients: You can easily swap herbs or tweak mayo to match your taste or dietary needs.
- Great for Meal Prep: It holds up well in the fridge for several days, making lunches or snacks a breeze.
Ingredients & Why They Work
Each ingredient here plays a crucial role. The combination of crunchy apples and celery brings fresh texture, while dried cranberries add bursts of sweetness. Toasted pecans bring a warm nuttiness that compliments the creamy mayo dressing and tender chicken perfectly. Here’s why each one counts:
- Chicken: Cooked and shredded or cubed, it’s the hearty, protein-packed base of the salad. Using leftover roasted chicken works beautifully here.
- Apple: Opt for a crisp variety like Honeycrisp or Fuji for that juicy crunch and natural sweetness.
- Toasted Pecans: Toasting intensifies their flavor and adds irresistible crunch.
- Celery: Adds a subtle freshness and extra texture that balances the creaminess.
- Dried Cranberries: A tangy sweet bite that pairs perfectly with the apple.
- Mayonnaise: Provides creaminess; you can adjust quantity to keep it your desired consistency.
- Fresh Lemon Juice: Brightens and balances the flavors, keeping everything fresh tasting.
- Salt & Pepper: Essential seasoning to enhance all the flavors.
- Fresh Herbs (optional): Tarragon, dill, or parsley add a lovely herbal note if you have them on hand.
Make It Your Way
I always like to play around with the herbs based on what I have in the fridge—sometimes swapping parsley for dill adds a lovely fresh twist. Also, if you prefer a lighter option, Greek yogurt mixed with mayo gives a nice tangy kick and cuts down on fat.
- Variation: Adding a little Dijon mustard to the dressing ups the flavor complexity and gives a subtle zing—I first tried this when I was short on mayo, and it quickly became a favorite way to dress the salad.
- Make it Paleo-Friendly: Skip the mayo or use avocado mayonnaise to keep it paleo-approved.
- Seasonal Twist: Swap dried cranberries for fresh pomegranate seeds in winter for extra freshness and crunch.
Step-by-Step: How I Make Apple Cranberry Chicken Salad Recipe
Step 1: Gather and Prep All Your Ingredients
Start by making sure your chicken is cooked and cubed or shredded. I usually roast a couple of chicken breasts or use leftover rotisserie chicken. Dice the apples finely enough so they mix well but still stay crisp—about ¼ inch pieces are perfect. Toast your pecans lightly in a dry skillet for 3-5 minutes until fragrant, but don’t let them burn. Chop the celery and herbs, if you’re using them.
Step 2: Combine the Salad Ingredients
In a large bowl, toss together the chicken, diced apple, toasted pecans, celery, and dried cranberries. Taking time to toast the nuts makes a real difference—you’ll notice a richer flavor and crunch.
Step 3: Mix the Dressing and Add Flavors
Add the mayonnaise, fresh lemon juice, salt, pepper, and herbs to the bowl. Stir everything gently so the ingredients get coated but the apple and nuts stay crunchy. Taste as you go, and add a bit more mayo if you want it creamier. Season with additional salt or pepper to your liking.
Top Tip
After making this Apple Cranberry Chicken Salad Recipe dozens of times, I’ve learned that the freshness of the apples and pecans dramatically impacts the final taste and texture. Here are four tips I follow to nail it every time:
- Toast the Pecans: It deepens their flavor and ensures they add a satisfying crunch rather than going soft in the salad.
- Choose Crisp Apples: Firmer apples hold up well without turning mushy, which keeps the salad lively and fresh.
- Season Thoughtfully: I always taste before serving and adjust salt and pepper carefully—sometimes the dried cranberries add unexpected sweetness you want to balance.
- Keep it Cold: Serve chilled or straight from the fridge—keeps flavors bright and the texture crisp.
How to Serve Apple Cranberry Chicken Salad Recipe
Garnishes
I love a sprinkle of extra toasted pecans or chopped fresh parsley for a vibrant green pop. Sometimes, I toss on a few extra dried cranberries or a light dusting of cracked black pepper right before serving.
Side Dishes
This salad pairs beautifully with a side of crusty bread or a simple green salad dressed with vinaigrette to keep things light. For heartier meals, roasted sweet potatoes or a cup of vegetable soup are excellent companions.
Creative Ways to Present
For gatherings, I like using hollowed-out mini bell peppers or crisp romaine leaves as edible bowls. It’s fun, portable, and adds a fresh crunch. Sometimes, I pile it on toasted crostini for a fancy appetizer twist that everyone loves.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it usually stays fresh for about 4 days. The apples do soften a bit over time, so I recommend eating it sooner rather than later if you want that perfect crispness.
Freezing
In my experience, freezing this salad isn’t ideal because the apples and celery lose their texture when thawed. I’d suggest making a fresh batch instead to keep that lovely crunch intact.
Reheating
This salad is best served cold or at room temperature. If your chicken was cooked fresh and you want heated leftovers, heat the chicken separately and then toss with the rest of the chilled salad ingredients to avoid mushy apples.
Frequently Asked Questions:
Absolutely! Pears work beautifully as a substitute and keep that sweet-crisp texture, but I recommend avoiding super soft fruits like bananas or peaches since they can get mushy in the salad.
Stored in an airtight container, this chicken salad will stay fresh for about 4 days. I suggest eating it within that timeframe as the apples and celery may start to soften after a few days.
You can easily make a dairy-free version by using a vegan mayonnaise. For a vegan twist, you’d need to swap the chicken for a plant-based protein like chickpeas or tofu, and adjust seasoning accordingly. It won’t be quite the same but still tasty!
I tend to use a good-quality, full-fat mayonnaise because it gives the best richness and creaminess. If you want something lighter, mix half mayo and half Greek yogurt—it brightens the flavor while keeping it creamy.
Final Thoughts
This Apple Cranberry Chicken Salad Recipe holds a special place in my recipe box because it’s both comforting and fresh — a combination that works wonders when you want something quick but satisfying. I hope you find yourself coming back to it as much as I do, whether for a busy weekday lunch or a laid-back weekend brunch. Trust me, once you’ve tried it, you’ll appreciate the simple joy of crunchy apples and tart cranberries dancing with creamy chicken in every bite.
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Apple Cranberry Chicken Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Apple Cranberry Chicken Salad is a perfect blend of savory, sweet, creamy, and crunchy flavors, featuring tender cooked chicken, crisp apples, toasted pecans, celery, dried cranberries, and a tangy mayonnaise dressing with fresh lemon juice and optional herbs. Ideal for meal prep, sandwiches, or lettuce cups, this salad is quick to prepare and keeps well in the fridge for up to 4 days.
Ingredients
Salad Ingredients
- 12 oz. cooked and cubed or shredded chicken (about 3 cups)
- 1 cup finely diced apple
- ½ cup toasted pecans
- ⅓ cup finely diced celery
- ⅓ cup dried cranberries
Dressing Ingredients
- ⅓-1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼-1/2 teaspoon pepper
- Optional: 1-2 tablespoons fresh herbs (like tarragon, dill, or parsley)
Instructions
- Combine Salad Ingredients: In a large bowl, combine the cooked chicken, diced apple, toasted pecans, diced celery, and dried cranberries. Mix well to evenly distribute the ingredients.
- Add Dressing Ingredients: Add ⅓ cup of mayonnaise along with fresh lemon juice, salt, pepper, and optional fresh herbs if using. Stir thoroughly to combine all ingredients. Add a few more tablespoons of mayonnaise if you prefer a creamier salad.
- Taste & Adjust: Sample the chicken salad and adjust seasoning by adding extra salt or pepper according to your preference.
- Serve & Store: Enjoy the chicken salad immediately on sandwiches or in lettuce cups. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- This chicken salad is an excellent blend of savory, sweet, creamy, and crunchy textures, making it a favorite recipe for meal prep lunches.
- You can substitute dried cranberries with dried cherries or raisins if preferred.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead of regular mayonnaise.
- Fresh herbs like tarragon, dill, or parsley enhance the flavor but can be omitted if unavailable.
- This recipe is gluten-free and paleo-friendly, suitable for many dietary needs.
Nutrition
- Serving Size: ¾ cup chicken salad
- Calories: 267 kcal
- Sugar: 9.2 g
- Sodium: 436 mg
- Fat: 15.3 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 12.9 g
- Trans Fat: 0 g
- Carbohydrates: 12.3 g
- Fiber: 2.3 g
- Protein: 15.3 g
- Cholesterol: 45.1 mg
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