This Apple Pecan Chicken Salad is an autumnal take on classic chicken salad. It's easily made with rotisserie chicken and flavorful, fall-inspired ingredients like diced apples, dried cranberries, and chopped pecans.
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I practically lived on sandwiches and cold salads all summer. It was way too hot to eat anything else. In fact, it seemed like at least once a week, we had cold sandwiches with a side of chips for dinner. You'd think I'd be sick of eating sandwiches by now. But nope! I think it's because sandwiches are the ultimate in versatile foods. From the bread, the fillings, to even the temperatures in which you eat them, there's so much you can do with a sandwich.
With fall starting just next week, it's time that even our sandwiches get a seasonal makeover. And since I'm back to having rotisserie chicken leftovers in the fridge on a weekly basis again, I recently decided to whip up an autumnal chicken salad. Instead of traditional chicken salad ingredients, I switched things up to give this classic sandwich filling more of a seasonal fall feel.
Instead of celery, I added apple for more flavor and crunch. I also added chopped pecans and mixed in some dried cranberries to round out the fall flavors. The rest of the ingredient list is what you would find in a classic chicken salad recipe - onion, mayo, Dijon mustard, a splash of lemon juice, and salt and pepper. I even added a touch of garden parsley for some freshness.
Apple Pecan Chicken Salad
Not only is this fall-inspired chicken salad recipe delicious on a sandwich (good bread preferred and served on top of some crunchy lettuce, of course), it's also good served on top of salad greens, or used as a dip for crackers and fresh veggies like carrots and celery. Or just dig in with a fork cause it's really that good!
If you've never made chicken salad before, it's super easy. Especially when you use up leftover rotisserie chicken. So to start this recipe, we're going to add the chicken, apples, pecans, dried cranberries, and onions to a large mixing bowl.
In a small mixing bowl, whisk the mayo, Dijon mustard, lemon juice, fresh parsley, and salt and pepper together.
Pour the mixture over the chicken and stir to coat.
Chill the chicken salad in the fridge before serving, about 15 minutes. Then, serve on toasted sandwich bread with lettuce, on top of salad greens, or with crackers and veggies.
Apple Pecan Chicken Salad
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
Ingredients
- 2 cups cooked chicken breast chopped or shredded
- 1 medium apple cored, peeled, and diced
- 1/4 cup chopped pecans
- 1/3 cup dried cranberries
- 1/4 cup yellow or red onion diced
- 1/3 cup mayonnaise
- 1 tsp. Dijon mustard
- 1 tsp. fresh lemon juice
- 1/2 tsp. fresh parsley minced
- Salt and pepper to taste
Instructions
- Add the chicken, apples, onion, pecans, and dried cranberries to a large mixing bowl.
- In a small mixing bowl, whisk the mayonnaise, Dijon mustard, lemon juice, and parsley together. Season with salt and pepper.
- Pour over the chicken mixture and stir to coat.
- Chill for 15 minutes before serving. Then, serve on sandwich bread, on salad greens, or with crackers and fresh veggies.
This chicken salad recipe is perfect for fall meal prep! It'll last in the fridge for about 3-5 days when stored in an airtight container. Enjoy it as an easy lunch, appetizer, or even a snack (so good with fresh apple slices!).
Did you make this Apple Pecan Chicken Salad recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
