Crunchy apples, tart dried cranberries, and tender chicken all swirl around in a creamy dressing in this delightful Apple Cranberry Chicken Salad Recipe. It’s one of those dishes that tastes as fresh as it looks—perfect for any lunch or light dinner.
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Why You'll Love This Recipe
What I adore about this Apple Cranberry Chicken Salad Recipe is how it balances sweet, savory, and crunchy in every bite. It’s effortless to whip up but feels special enough to impress friends or treat yourself.
- Balanced Flavors: The apples add that crisp sweetness, cranberries bring a tart punch, and chicken grounds the salad with hearty protein.
- Quick & Easy: Ready in about 20 minutes, it’s a perfect go-to for busy days or simple entertaining.
- Versatile: Eat it on its own, stuff it in a sandwich, or serve in lettuce wraps—you'll find it adapts beautifully.
- Fresh & Wholesome: No weird ingredients here, just real food that’s gluten-free and paleo-friendly.
Ingredients & Why They Work
The magic here is in the mix of textures and flavors—each ingredient adds something unique that brings this Apple Cranberry Chicken Salad Recipe to life. Shopping for fresh, crisp apples and good-quality dried cranberries makes a world of difference.
- Cooked Chicken: Using shredded or cubed chicken gives a hearty base—leftovers or rotisserie chicken work wonderfully here, saving time.
- Apple: I recommend something crisp and tart like Granny Smith or Honeycrisp; it adds a juicy crunch that really wakes up the salad.
- Toasted Pecans: Toasting brings out nuttiness that balances the sweetness and adds a satisfying texture.
- Celery: Its subtle crunch freshens every bite and keeps the salad light.
- Dried Cranberries: Choose naturally sweetened if possible; they introduce that signature tangy chew you’re looking for.
- Mayonnaise: This creamy binder mellows the tart and sweet notes; feel free to adjust the amount to get your preferred dressing consistency.
- Fresh Lemon Juice: Brightens the whole dish and keeps the apples from browning.
- Salt & Pepper: Essential for balancing flavors—don’t skip seasoning!
- Fresh Herbs (Optional): Tarragon, dill, or parsley add a lovely herbal lift if you want to elevate it further.
Make It Your Way
One of the things I love about the Apple Cranberry Chicken Salad Recipe is how flexible it is. You can easily swap ingredients or tweak the dressing to make it your own—play around until you hit the perfect balance for your taste buds.
- Variation: I often add a hint of curry powder or Dijon mustard for a little extra kick, and honestly, it transforms the salad in the best way.
- Dietary Tweaks: Using Greek yogurt instead of mayo lightens it up while keeping it creamy if you want a healthier twist.
- Seasonal Swap: In winter, I switch apples for pears and cranberries for pomegranate seeds to change up the flavors but keep that refreshing feel.
Step-by-Step: How I Make Apple Cranberry Chicken Salad Recipe
Step 1: Gather and Prep Everything
Start by cubing or shredding your cooked chicken—rotisserie chicken makes this super easy and flavorful. Dice your apples and celery finely so they blend well and each bite is balanced. Toast your pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant, stirring frequently to avoid burning. This step really amps up the flavor.
Step 2: Mix the Salad Ingredients
In a large bowl, combine your chicken, diced apple, toasted pecans, celery, and dried cranberries. I always toss these dry ingredients first to distribute everything evenly before adding the dressing, so you have even bites of crunch and sweetness.
Step 3: Prepare and Add the Dressing
Add about a third of a cup of mayonnaise, lemon juice, salt, and pepper (and fresh herbs if you’re using them) to the bowl. Stir gently to combine and check the texture—you might want to add more mayo to get your preferred creaminess. Taste and adjust seasoning at this point, because a pinch more salt or a squeeze more lemon can make a big difference.
Step 4: Serve and Enjoy
Serve your Apple Cranberry Chicken Salad right away on a bed of fresh greens, stuffed in your favorite sandwich bread, or wrapped in crisp lettuce leaves for a low-carb treat. If you have leftovers, just pop them in an airtight container and refrigerate.
Top Tip
From making this salad dozens of times, I’ve learned a few key tips that keep it tasting fresh and perfectly textured every time. Small tweaks make all the difference between so-so and absolutely delicious.
- Toast Your Nuts: Don’t skip toasting the pecans! It makes the salad so much more flavorful and adds that irresistible crunch I look forward to.
- Dice Apples Small: Cutting apples into small, uniform pieces keeps the salad balanced and prevents any overwhelming chunks of sweetness.
- Lemon Juice Magic: Toss the apples immediately with lemon juice to keep them from browning and add a subtle bright note throughout the salad.
- Adjust Mayo Gradually: Start with less mayo and add more as you go—you want to avoid making it mushy but still enjoy that creamy coating.
How to Serve Apple Cranberry Chicken Salad Recipe
Garnishes
I love topping this salad with a few extra toasted pecans or a sprinkle of freshly chopped parsley. Sometimes I'll add a little cracked black pepper or even a dash of smoked paprika for an extra pop of flavor—it’s all about those small finishing touches that make it taste homemade and polished.
Side Dishes
This salad pairs beautifully with simple sides like a fresh green salad, crunchy pickles, or even a bowl of homemade soup. For a heartier meal, I often add some crusty bread or roasted veggies on the side.
Creative Ways to Present
For gatherings, I sometimes serve the Apple Cranberry Chicken Salad in hollowed-out apple shells—cute and practical! Lettuce cups or cucumber boats also make fun, fresh little edible vessels that wow guests without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it keeps wonderfully for up to four days. Just give it a gentle stir before serving to recoat everything evenly since some dressing may settle at the bottom.
Freezing
I generally avoid freezing this particular chicken salad since the mayonnaise and apple texture can get a bit funky after thawing. It’s best enjoyed fresh—but if you must freeze, separate dressing from solids and toss together after thawing.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If your chicken was freshly cooked, you can warm it up before mixing the salad if you prefer it just slightly warmed—otherwise, cold is perfect.
Frequently Asked Questions:
Absolutely! This salad actually tastes better after the flavors meld for a few hours in the fridge. Just cover it tightly and enjoy within 3-4 days.
I recommend crisp, tart apples like Granny Smith or Honeycrisp because they hold their texture and add a nice balance to the sweet and savory elements.
Yes! Greek yogurt or a mix of Greek yogurt and mayo works great if you want to lighten things up while keeping that creamy texture.
Definitely! The recipe uses simple, whole-food ingredients and contains no gluten, making it friendly for paleo and gluten-free diets. Just check your dried cranberries for added sugars or gluten-containing ingredients to be safe.
Final Thoughts
This Apple Cranberry Chicken Salad Recipe feels like a little celebration in every bite, with its fresh, juicy, and crunchy ingredients mingling perfectly. It’s truly one of those recipes I keep coming back to—not just because it’s quick and nutritious, but because it hits that delightful spot that feels both comforting and fresh. Give it a try like I’m sharing it with you over coffee—you won’t regret adding this to your recipe rotation.
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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 deliciously balanced mix of savory chicken, sweet apples, tart cranberries, and crunchy pecans, all coated in a creamy mayonnaise dressing with a hint of lemon and fresh herbs. Perfect for a quick meal-prep lunch or a flavorful sandwich filling, it offers a delightful combination of textures and flavors.
Ingredients
Main 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, mix the cooked chicken, diced apple, toasted pecans, diced celery, and dried cranberries until well combined.
- Add Dressing Ingredients. Add ⅓ cup of mayonnaise along with fresh lemon juice, salt, pepper, and optional fresh herbs to the salad mixture. Stir thoroughly to combine, then add extra mayonnaise up to ½ cup if you prefer a creamier chicken salad.
- Taste & Adjust. Sample the salad and adjust seasoning by adding more salt, pepper, or herbs as needed to suit your taste preferences.
- Serve & Store. Serve immediately on sandwiches, in lettuce cups, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- This chicken salad balances savory, sweet, creamy, and crunchy textures, making it a favorite for meal prep and lunches.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Use fresh herbs like tarragon, dill, or parsley to enhance flavor, or omit if unavailable.
- Store leftovers properly to maintain freshness for up to 4 days.
- This recipe is gluten-free and paleo-friendly.
Nutrition
- Serving Size: ¾ cup
- Calories: 267 kcal
- Sugar: 9.2 g
- Sodium: 435.6 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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