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Apple Cranberry Chicken Salad
This creamy, crunchy Cranberry Apple Chicken Salad is sweet, tangy, and packed with flavor! Perfect for sandwiches, salads, or wraps—easy to make and even better the next day!
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Servings: 8
Calories: 609kcal
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Ingredients
- 4 cups rotisserie chicken shredded or chopped
- 1 cup celery finely diced
- ½ cup fresh chives or green onions, finely diced
- 1 clove garlic minced
- ½ cup pecans toasted and roughly chopped
- 1 cup dried cranberries
- 1 Honeycrisp apple cored and diced (about 1 cup)
- 1½ cups real mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
Prepare the Ingredients
- Shred or chop the rotisserie chicken into bite-sized pieces.4 cups rotisserie chicken
- Dice the celery and chives (or green onions) into fine pieces for added crunch and mild onion flavor.1 cup celery, ½ cup fresh chives
- Mince the garlic and fresh thyme to enhance the depth of flavor.1 clove garlic, 1 teaspoon fresh thyme
- Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant, then roughly chop.½ cup pecans
- Dice the Honeycrisp apple into small cubes, leaving the skin on for texture and color.1 Honeycrisp apple
Assemble the Salad
- In a large mixing bowl, combine the shredded chicken, diced celery, chives, garlic, toasted pecans, dried cranberries, and diced apple.1 cup dried cranberries
- In a separate bowl, whisk together the mayonnaise, fresh lemon juice, thyme, salt, and black pepper until smooth.1½ cups real mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon fresh thyme, ½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
- Pour the dressing over the chicken mixture and stir well until evenly coated.
Serving Suggestions
- Serve chilled on a bed of mixed greens or as a sandwich filling with croissants or whole-grain bread.
- Wrap in lettuce leaves for a low-carb option.
- Enjoy with crackers or stuffed inside an avocado for a light lunch.
Notes
Ingredient Substitutions:
- Chicken Alternative – Use poached or grilled chicken breasts instead of rotisserie chicken.
- Nut-Free Option – Omit the pecans or replace them with sunflower seeds for a nut-free version.
- Mayonnaise Substitute – Swap half or all of the mayo with Greek yogurt for a lighter option.
- Apple Varieties – Honeycrisp adds sweetness and crunch, but Granny Smith or Fuji apples work well too.
- Herb Variations – Fresh parsley or tarragon can replace thyme for a different flavor profile.
- Place 2 large boneless, skinless chicken breasts in a slow cooker with ½ cup chicken broth.
- Cook on low for 4-5 hours or high for 2-3 hours until fully cooked.
- Shred the chicken, let it cool, and follow the remaining steps to prepare the salad.
- Add 2 large boneless, skinless chicken breasts and ½ cup chicken broth to the Instant Pot.
- Cook on high pressure for 10 minutes with a natural release of 5 minutes.
- Remove, shred the chicken, and let it cool before mixing with the other ingredients.
Nutrition
Serving: 1 serving | Calories: 609kcal | Carbohydrates: 18g | Protein: 34g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 834mg | Potassium: 114mg | Fiber: 2g | Sugar: 14g | Vitamin A: 221IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.5mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.