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About This Recipe
Full of flavor and texture, this delicious chicken salad recipe makes for the PERFECT meal. It’s a great hearty salad that comes together super quick and makes a great protein-packed meal prep option to enjoy in so many ways all week long!
Chicken salad is one of my favorite go-to healthy choices for lunch because it’s so easy and it’s a great way to ensure you are getting a high protein lunch without overcomplicating it. And one of the most delicious ways at that!
This Apple Pecan Chicken Salad recipe has such a nice flavor and is so perfect to prep in advance and eat all week. It holds up great in the fridge!
I find that allowing the chicken salad to sit in the refrigerator helps the flavors develop more and really enhances the taste. Seriously, it’s at it’s prime day 3!
There are so many ways to enjoy it too! Serve with crackers for a light easy lunch or over a bed of salad greens for a delicious low carb main meal.
But of course, you can’t beat the classic chicken salad sandwich! My personal favorite way of serving this apple pecan chicken salad is on some ciabatta bread with red onions and arugula!
Looking for more easy chicken salad recipes? Try my Buffalo Chicken Salad, Rainbow Chicken Salad or my Pecan and Cranberry Chicken Salad!
Why You’ll Love This Apple Pecan Chicken Salad Recipe
- Great recipe for meal prep! Make it at the start of the week and enjoy it all week long.
- Portable. Easy to pack and a wonderful meal to eat on the go!
- Super versatile. Make it your own by adding in more/different nuts or fruits.
- Lightened up from your traditional chicken salad recipe.
- Such an EASY recipe. Comes together in just a few minutes!
- Protein packed. With 25 g protein per serving!
- Chicken- I used cooked chicken breast. My favorite chicken for recipes like this is my Basic Shredded Chicken. Rotisserie chicken from the grocery store or grilled chicken also works great! You could even use canned chicken or boil your own chicken.
- Apple– I used a honey crisp apple. You can use a red apple or green apple for this recipe.
- Celery
- Pecans – even better when you toast them beforehand!
- Cranberries- I used reduced sugar dried cranberries.
- Mayo– I used light mayo. Avocado mayo is also delicious with this. You could also use sour cream or plain greek yogurt if you’d prefer.
- Lemon juice – I highly recommend using fresh lemon juice for this recipe!
- Sweetener– I used Swerve but any sweetener of choice works here. Monk fruit, Truvia, normal sugar, etc.
- Seasonings- salt, pepper, fresh dill, onion powder, garlic powder, and/or any other herbs you have on hand.
- Ciabatta bread or other bread of choice for serving (optional).
- Condiments for serving (optional). I love adding a little more mayo and dijon mustard!
- Switch up the nuts: use almonds or walnuts instead of pecans.
- Different dried fruits: use dried dates, raisins or fresh grapes in place of dried cranberries.
- Use marinated chicken: use leftover balsamic chicken, smoky grilled chicken, pickle brined chicken, etc.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
- Add the finely diced pecans to a small skillet over (toss with extra virgin olive oil or cooking spray if desired), then toast over medium-low heat for 2-5 minutes, stirring occasionally, until brown. Watch carefully so they don’t burn! Remove from heat and cool for 5 minutes.
2. In a large mixing bowl, combine the mayo, lemon juice, sweetener, salt, pepper and fresh herbs (if using).
3. Then add in the chicken, apples, pecans, celery and cranberries.
4. Mix to combine. Taste and add additional salt, seasonings or mayo as needed to reach desired taste/dressed consistency.
5. Serve as a sandwich, on an open-faced piece of toast, in a tortilla or lettuce wrap, or eat straight up.
Helpful Tips
There are so many yummy, versatile ways to enjoy this chicken salad!
- Bed of greens. Serve over romaine lettuce, butter lettuce, spring mix or any greens of choice for a lunch or light dinner!
- Toasted bread. Serve on a piece of ciabatta, whole grain bread, of any bread of choice for a classic choice that is delicious every time!
- As a wrap. Grab your favorite kind of tortilla and roll this chicken salad inside!
- Rice cakes. On top of rice cakes. I love doing this when I’m in the mood for something crunchy!
- Dip with chips. Grab some tortilla chips and dive in!
- Lettuce Wraps. A delicious low carb option.
- Pita bread. Stuff it in a pita bread for the perfect eat on-the-go lunch.
- Cold lunch plate. Serve this chicken salad straight up on a cold lunch plate with fresh fruits.
How long does chicken salad with mayo last in the fridge?
I’ve found this salad to hold up great for up to 5 days. Just give it a good stir before serving after it’s been sitting in the fridge for a few days.
What apples work best for this apple chicken salad?
Crunchy, tart apples work best for this recipe. Honey crisp, gala apple and Granny Smith apples are all great options.
Can I freeze this chicken salad?
I haven’t tried it, but I wouldn’t recommend it. I wouldn’t think the texture would remain the same. Definitely think this salad is best eaten fresh!
More Delicious Chicken Salad Recipes You’ll Love
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Easy Apple Pecan Chicken Salad Recipe
Ingredients
- 4 cups cooked and chilled shredded chicken (390g) my Basic Shredded Chicken recipe is great for chicken salads!
- 1 cup apple (110g) finely diced
- 2 celery stalks (70g) finely diced
- 1/3 cup pecans (40g) finely diced
- 1/4 cup reduced-sugar dried cranberries (40g)
- 1/2 cup light mayo (120g)
- 1 Tbsp fresh lemon juice (15g)
- 1/2 Tbsp sugar or sweetener of choice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh chopped dill or any other herbs you have on hand (gives it so much flavor!)
- Ciabatta bread or other bread of choice, for serving
- Condiments of choice optional, for serving
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Instructions
- Add the finely diced pecans to a small skillet (toss with oil or cooking spray first if desired), then toast over medium-low heat for 2-5 minutes, stirring occasionally, until brown. Watch carefully so they don’t burn! Remove from heat and cool for 5 minutes.
- In a large bowl, combine the mayo, lemon juice, sweetener, salt, pepper and fresh herbs (if using). Then stir in the chicken, apples, pecans, celery and cranberries.
- Taste and add additional salt, seasonings or mayo as needed to reach desired taste/dressed consistency.
Serve as a sandwich, on an open-faced piece of toast, in a tortilla or lettuce wrap, or eat straight up.
Equipment
- Vegetable chopper optional
Notes
- Bed of greens. Serve over romaine lettuce, butter lettuce, spring mix or any greens of choice for a lunch or light dinner!
- Toasted bread. Serve on a piece of ciabatta, whole grain bread, of any bread of choice for a classic choice that is delicious every time!
- As a Wrap. Grab your favorite kind of tortilla and roll this chicken salad inside!
- Rice cakes. On top of rice cakes. I love doing this when I’m in the mood for something crunchy!
- Dip with chips. Grab some tortilla chips and dive in!
- Lettuce Wraps. A delicious low carb option.
- Pita bread. Stuff it in a pita brad for the perfect eat on-the-go lunch.
- Cold lunch plate. Serve this chicken salad straight up on a cold lunch plate with fresh fruits.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
