The Best Chicken Salad

This chicken salad is a delightful combination of tender chicken, crunchy pecans, sweet cranberries, and crisp apples, all brought together with a creamy and tangy dressing. It’s a perfect blend of flavors and textures that’s great for a quick lunch or a light dinner.

Why You’ll Love This Recipe:

This chicken salad is not only delicious but also versatile. It can be enjoyed on its own, with a side of greens, or as a filling for sandwiches. It’s easy to make, incredibly flavorful, and a fantastic way to use up leftover chicken.


  • 2 tablespoons of mayonnaise
  • 2 tablespoons of plain Greek yogurt
  • 1 teaspoon of Dijon mustard
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dried cranberries
  • 3 tablespoons of chopped pecans
  • 1/4 cup diced Granny Smith apple
  • 10 ounces (1 can) chicken breast, drained, cut into pieces
  • Baby spinach leaves (optional)
  • 4 croissants or soft rolls (optional)


  1. In a medium bowl, combine mayonnaise, yogurt, mustard, onion powder, salt, and pepper. Adjust seasoning to taste.
  2. Gently fold in the cranberries, pecans, diced apple, and chicken until well combined.
  3. Serve as is or use as a filling for croissants or soft rolls. Add baby spinach leaves for extra freshness if desired.
  • Prep Time: 15 minutes
  • Cooking Time: 0 minutes
  • Total Time: 15 minutes
  • Servings: 4
  • Kcal: 310 per serving


Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving.

Recipe Tips:

  • Feel free to customize this chicken salad with your favorite nuts or dried fruits.
  • If you prefer a lighter version, you can use grilled or poached chicken instead of canned chicken breast.
  • For a gluten-free option, serve the chicken salad on a bed of mixed greens instead of using croissants or rolls.

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