Apple Pecan Chicken Salad

4.60 from 5 votes

Creamy, crunchy, and full of flavor! This chicken salad is perfect for sandwiches, meal prep, or straight from the bowl.

Prep Time15

Cook Time15

Chilling30

Total Time1

Course: Lunch

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 448kcal

Author: Nora from Savory Nothings

Ingredients

For the dressing:

½ cup mayonnaise
½ cup sour cream OR Greek yogurt
1 teaspoon Dijon mustard
1 lemon juice only; about 2-3 tablespoons
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
½ teaspoon salt adjust to taste
½ teaspoon freshly ground black pepper

For the salad:

½ cup pecans roughly chopped
½ cup dried cranberries optional (adds flavor, texture and sweetness)
4 cups cooked chicken breast diced into ½-inch cubes (about 1.5 pounds or 2-3 large chicken breasts; or 1 rotisserie chicken)
1 cup seedless red grapes halved or large ones quartered (about ⅓ pound)
1 medium green apple cored and diced into ¼ inch pieces (about 1 cup)
2 sticks celery finely diced (about ⅛-1/4 inch) (about 1 cup)
½ medium red onion finely diced (about ½ cup)
2 tablespoons green onion finely chopped

Instructions

Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, dill, parsley, salt, and black pepper until smooth and well combined.
½ cup mayonnaise, ½ cup sour cream, 1 teaspoon Dijon mustard, 1 lemon, 1 tablespoon finely chopped dill, 1 tablespoon finely chopped parsley, ½ teaspoon salt, ½ teaspoon freshly ground black pepper
Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for about 2-3 minutes, stirring frequently, until they are fragrant and lightly golden. Remove from heat and let them cool.
½ cup pecans
Assemble the salad: In a large mixing bowl, combine the dried cranberries, diced chicken, grapes, apple, celery, red onion, green onion, and toasted pecans. Gradually stir in the dressing, making sure everything is coated and the salad is creamy.
½ cup dried cranberries, 4 cups cooked chicken breast, 1 cup seedless red grapes, 1 medium green apple, 2 sticks celery, ½ medium red onion, 2 tablespoons green onion
Chill & serve: Cover and refrigerate for at least 30 minutes to let the flavors meld. Taste and adjust seasoning if needed. Serve chilled on lettuce wraps, croissants, sandwich bread, or with crackers.

Notes

Ingredient notes

Cooked chicken – Diced chicken breasts work best, but rotisserie or shredded chicken is great too. Grilled adds extra flavor. Dressing – Sour cream adds tang; swap with Greek yogurt for a lighter option. Pecans – Toast for better flavor, or swap with walnuts or almonds. Dried cranberries – Optional but add sweetness. Golden raisins work too. Apple – Use crisp, tart apples like Honeycrisp, Granny Smith, or Pink Lady. Avoid mealy apples. Herbs – Dill and parsley add freshness; swap with chives, tarragon, or basil for variety.

Recipe tips

Shred or dice? – Shredded makes it creamier; diced gives a chunkier bite. Let it chill – Flavors meld better after 30 minutes in the fridge. Too thick? – Thin with a splash of milk or lemon juice.

Storage

Refrigerate in an airtight container and eat within 2 days. Freezing isn’t recommended as mayo changes texture.

Nutrition