This Cranberry Apple Chicken Salad is a real winner, especially when it starts getting chilly outside.
It’s great for a simple lunch, a fast dinner, or even as a snack at a party.
The mix of sweet and savory tastes, plus the crunch from the apples and nuts, makes it really special.
Recipe Overview
This chicken salad is like a party of flavors and textures in your mouth.
It has soft, cooked chicken, crunchy apples, sweet dried cranberries, and crispy pecans or walnuts. Everything is mixed in a creamy, slightly sour dressing.
It’s good to eat all year, but it feels extra cozy in the fall and winter.
This recipe is super easy, and it’s perfect for making ahead of time. You can eat it in so many ways, like on croissants, in lettuce wraps, with crackers, or even just by itself!
Ingredients for Cranberry Apple Chicken Salad
- 2 cups of cooked chicken, shredded or cut into small pieces (rotisserie chicken is a great shortcut!)
- 1 big apple (like Honeycrisp or Fuji), remove the core and dice it
- 1/2 cup of dried cranberries
- 1/2 cup of chopped pecans or walnuts
- 1/2 cup of mayonnaise (the regular kind tastes best)
- 1/4 cup of plain Greek yogurt (it makes it creamy and a little sour)
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Optional: 2 tablespoons of chopped fresh chives or green onions, to sprinkle on top
Ingredient Notes & Substitutions:
You can use any apple you like. If you don’t have pecans or walnuts, slivered almonds are fine. To make the dressing lighter, use all Greek yogurt instead of mayo, but it will taste more sour. If you’re out of apple cider vinegar, lemon juice works too.
Step-by-Step Instructions
- Get the Chicken Ready: If you’re not using chicken that’s already cooked, you need to cook it. You can boil, bake, or fry chicken breasts until they’re fully cooked. Let the chicken cool a bit, then shred it with two forks or cut it into small pieces.
- Chop Everything Up: Cut the apple into small, even pieces. You can keep the skin on or peel it, it’s up to you. Chop the pecans or walnuts into smaller pieces too.
- Mix the Dressing: In a big bowl, put the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper. Stir it all together until it’s smooth and creamy.
- Add the Ingredients: Put the shredded chicken, diced apple, dried cranberries, and chopped nuts into the bowl with the dressing.
- Mix it All Up: Stir everything gently until the ingredients are covered with the dressing. Make sure there are no dry parts.
- Chill and Serve: Let the salad sit for a bit it to let the taste gets better. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes, or even longer. This lets all the flavors mix together. When you’re ready to eat, give it a stir. You can add chopped chives or green onions on top.
Variations & Tips
- Add Celery: Want more crunch? Add 1/2 cup of finely chopped celery.
- Make it Lighter: Use light mayonnaise or all Greek yogurt to cut down on fat.
- Make it Spicy: Add a tiny bit of cayenne pepper or a little hot sauce to the dressing for some heat.
- Make Ahead: You can make this chicken salad up to 3 days before and keep it in the fridge.
- Storage: Keep leftovers in a sealed container in the fridge for up to 4 days.
- Reheating: This salad is best cold, so don’t heat it up.
- Serving: You can serve your salad over lettuce, inside a pita, on crackers, or between two bread slices.
Key Details for Cranberry Apple Chicken Salad
- Prep time: 15 minutes
- Cook time: 0 minutes (if using already cooked chicken) / 20 minutes (if cooking chicken)
- Total time: 15 minutes (if using already cooked chicken) / 35 minutes (if cooking chicken)
- Servings: 4-6
- Things you’ll need: Big bowl, mixing spoon, cutting board, knife
FAQ
How long can I keep Cranberry Apple Chicken Salad in the fridge?
If you store it right in a sealed container, it will last for 3-4 days in the fridge.
Can I freeze Cranberry Apple Chicken Salad?
It’s not a good idea to freeze this salad. The apples and dressing might not be the same after thawing.
Can I use different nuts?
Sure! You can use slivered almonds, chopped cashews, or even sunflower seeds instead of pecans or walnuts.
What’s the best way to cook the chicken?
You can cook it however you like – boil, bake, or fry it. Rotisserie chicken is a quick option! Just make sure the chicken is cooked all the way through.
Can I make it without mayonnaise?
Yes, you can use all Greek yogurt instead of mayo, but it will taste more sour. You can also use half mayo and half sour cream.
Can I add other fruits?
Definitely! Some people add grapes or even diced pears. Try different things and see what you like best!
Cranberry Apple Chicken Salad
Ingredients
- 2 cups of cooked chicken shredded or cut into small pieces
- 1 big apple diced
- 1/2 cup of dried cranberries
- 1/2 cup of chopped pecans or walnuts
- 1/2 cup of mayonnaise
- 1/4 cup of plain Greek yogurt
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Optional: 2 tablespoons of chopped fresh chives or green onions
Instructions
- Get the Chicken Ready: If you're not using chicken that's already cooked, you need to cook it. You can boil, bake, or fry chicken breasts until they're fully cooked. Let the chicken cool a bit, then shred it with two forks or cut it into small pieces.
- Chop Everything Up: Cut the apple into small, even pieces. You can keep the skin on or peel it, it's up to you. Chop the pecans or walnuts into smaller pieces too.
- Mix the Dressing: In a big bowl, put the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper. Stir it all together until it's smooth and creamy.
- Add the Ingredients: Put the shredded chicken, diced apple, dried cranberries, and chopped nuts into the bowl with the dressing.
- Mix it All Up: Stir everything gently until the ingredients are covered with the dressing. Make sure there are no dry parts.
- Chill and Serve: Let the salad sit for a bit it to let the taste gets better. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes, or even longer. This lets all the flavors mix together. When you're ready to eat, give it a stir. You can add chopped chives or green onions on top.