Crаnberry Apple Pecan Chicken Sаlаd is like a party in your mouth . It mixes savory chicken with sweet apples and tart cranberries , plus a nice crunch from pecans . It’s simple to make and it’s good for you too .
In our busy lives it’s hard to eat right , but this sаlаd makes it kind of easy . You get protein from the chicken and fiber from fruits and nuts . You even can swap stuff you got at home .
This dish really fits fall and Thanksgiving . Apples and cranberries is everywhere then . The red and green colors look festive on the table and it’s a lighter option next to heavy sides .
Ingredients
To make thіs sаlаd you’ll need :
- For the Salad :
- 2 cups cooked chicken breast shredded or diced
- ½ cup fresh cranberries or dried if you prefer
- 1 large apple (Granny Smith for tartness or Honeycrisp for sweetness)
- ½ cup chopped pecans toasted for extra flavor
- 4 cups mixed greens such as spinach , arugula or lettuce mix
- ¼ cup finely chopped red onion
- ½ cup diced celery
- For the Dressing :
- ½ cup plain Greek yogurt or mayonnaise
- 1 tablespoon honey or more if you like it sweet
- 1 tablespoon lemon juice freshly squeezed
- Salt and pepper to taste
Directions
- Cook the Chicken :
Boil or grill the chicken until it’s done . Then shred or dice it into bite sized pieces .
- Toast the Pecans :
In a skillet over medium heat add pecans and toast for 5–7 minutes , stirring a lot , until they smell nutty . Let them cool.
- Prep Fruits & Veggies :
Dice the apple , celery and red onion so every bite has flavor and crunch .
- Mix the Salad :
In a big bowl combine chicken , cranberries , apple pieces , pecans , greens , celery and onion .
- Make the Dressing :
In a small bowl whisk yogurt or mayo with honey , lemon juice , salt and pepper until smooth .
- Toss Everything :
Pour dressing over salad and gently toss so all ingredients get coated .
- Serve :
Plate it right away or chill in fridge if you’re making it ahead . Enjoy !
Variations and Substitutions
You can change things up if you want :
- Different Greens : Try kale for a heartier bite or arugula for a peppery twist .
- Other Proteins : Swap chicken for turkey , grilled tofu or chickpeas if you want a veg option .
- Vegan Twist : Use avocado or vegan mayo instead of yogurt or regular mayo .
- Dressing Swaps : Try balsamic vinaigrette or tahini sauce for a new flavor .
Serving Suggestions
- On the Side : Serve with crusty bread , crackers or in a wrap .
- Portion Size : Make it a main dish or a side — adjust how much you use .
- Pretty Display : Layer in mason jars or small bowls for a cool look .
Nutritional Information
- Fiber : Apples and greens give good fiber for digestion .
- Protein : Chicken is lean protein for muscle repair .
- Antioxidants : Cranberries help fight oxidative stress .
- Low Calorie : It’s light when you use lean protein and healthy ingredients .
- Diet Friendly : Easy to make gluten-free , low-carb or dairy-free .
Frequently Asked Questions (FAQs)
- What’s the origin of chicken salad ?
It dates back centuries and got big in America in the 19th century when cold dishes were a hit .
- Can I prep it ahead ?
Sure , make the parts early but add dressing just before eating so greens stay crisp .
- Best chicken to use ?
Grilled or roasted breast works great , or grab a rotisserie bird if you’re in a rush .
- How to go vegan ?
Swap chicken for beans or tofu and use plant-based dressing .
- How long in the fridge ?
In an airtight container it lasts up to three days , but it’s best in one or two .
Conclusion
This Crаnberry Apple Pecan Chicken Sаlаd is a fun way to enjoy fall flavors while keeping things healthy . With its mix of savory , sweet and crunchy bits , it’s easy to make your own version and share with friends . Give it a try next time you want something fresh and tasty !
Cranberry Apple Pecan Chicken Salad
Equipment
- 1 large bowl
- 1 knife
- 1 cutting board
- 1 medium-sized pot
- 1 colander
- 1 whisk
- 4 serving plates
Ingredients
- 2 cups cooked chicken breast, shredded About 2 medium-sized breasts.
- 1 medium apple, diced About 1 cup.
- ½ cup dried cranberries
- ½ cup pecans, chopped
- ¼ cup celery, diced
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- lettuce leaves For serving (optional).
Instructions
- Begin by cooking the chicken if not using pre-cooked. Place chicken breasts in a medium-sized pot, cover with water, and bring to a boil. Reduce heat and simmer for 20 minutes or until the chicken is cooked through. Remove from water and shred using two forks.
- In a large bowl, combine the shredded chicken, diced apple, dried cranberries, chopped pecans, and diced celery. Mix well.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
- Serve on a bed of lettuce leaves, if desired, or enjoy it on its own.
