Description

This Apple Pecan Chicken Salad is a deliciously creamy and crunchy dish combining tender chicken breast with fresh fruits and nuts. Featuring a tangy dressing made from mayonnaise, sour cream, Dijon mustard, and fresh herbs, this salad offers a balanced harmony of flavors and textures. Perfect for a light lunch or a refreshing side, it’s easy to prepare and serves well chilled on its own, with crackers, or as a sandwich filling.

Ingredients

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Dressing

½ cup mayonnaise
½ cup sour cream (or Greek yogurt)
1 teaspoon Dijon mustard
Juice of 1 lemon (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

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 quartered (about ⅓ pound)
1 medium green apple, cored and diced into ¼ inch pieces (about 1 cup)
2 sticks celery, finely diced (about 1 cup)
½ medium red onion, finely diced (about ½ cup)
2 tablespoons green onion, finely chopped

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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 the mixture is smooth and well combined. This creamy dressing provides the salad with its tangy and herby flavor base.
Toast the pecans: Heat a dry skillet over medium heat and add the roughly chopped pecans. Toast them for about 2-3 minutes, stirring frequently to prevent burning, until they become fragrant and lightly golden. Remove from heat and set aside to cool, which enhances their crunch and flavor.
Assemble the salad: In a large mixing bowl, combine the dried cranberries (if using), diced cooked chicken, halved grapes, diced apple, finely diced celery, red onion, green onion, and the toasted pecans. Gradually pour the prepared dressing over the mixture and gently stir to ensure everything is evenly coated and the salad is creamy.
Chill & serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling step allows the flavors to meld beautifully. Before serving, taste and adjust seasoning if necessary. Serve the salad chilled on lettuce wraps, croissants, sandwich bread, or alongside crackers for a delightful meal or snack.

Notes

For a healthier twist, substitute sour cream with Greek yogurt to reduce fat content and add protein.
To save time, use pre-cooked or leftover rotisserie chicken.
Toast pecans carefully, as nuts can burn quickly if left unattended.
This salad can be made a day ahead and stored in the fridge for easy meal prep.
Feel free to swap pecans with walnuts or almonds if preferred.
Dried cranberries are optional but add a nice sweet contrast; omit if you prefer less sweetness.