Easy Chicken Salad
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This easy chicken salad is loaded with tender chicken, crisp apples, tart craisins, nutty pecans, and simple seasoning, all tossed in a creamy dressing. It’s one of those recipes I come back to over and over again because it’s creamy, crunchy, cold, and comes together in just 10 minutes. This classic deli-style chicken salad tastes just as good piled onto croissants and sandwiches as it does scooped onto crackers or lettuce wraps. It’s the perfect make-ahead recipe for busy weekdays, potlucks, picnics, school lunches, or warm summer days when you want something quick, filling, and refreshing straight from the fridge.
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5-STAR REVIEW
Even though this particular chicken salad combination has been floating around for ages, I was only introduced to it a few years ago by a friend. I still remember watching her mix together dried cranberries, apples, pecans, and chicken, thinking it sounded slightly strange but also completely delicious. One bite later, I understood the obsession. Since then, I’ve made this version more times than I can count and slowly adjusted the texture and ingredient balance until it became exactly the kind of classic chicken salad I love most: creamy, crunchy, cold, and packed with flavor in every bite.
For me, what makes this chicken salad stand out is the contrast of textures and the balance between sweet, savory, creamy, and crisp. The tart dried cranberries, crunchy pecans, juicy apples, and tender chicken all work together instead of competing with each other. I almost always use rotisserie chicken or my baked chicken breast because both stay juicy and flavorful after chilling, which makes a huge difference in cold salads like this. I also prefer chopping the chicken into smaller bite-sized pieces rather than leaving large chunks because the creamy dressing coats the chicken much more evenly that way. And don’t skip chilling the salad before serving. As it rests in the refrigerator, the dressing thickens slightly, the flavors deepen, and everything becomes extra cold and creamy, which is exactly what you want from a really good deli-style chicken salad.
Helpful Tips
- If the chicken salad seems watery. Fresh apples and chicken can release extra moisture as the salad sits in the refrigerator. If the mixture looks a little loose, let it chill longer before serving. The dressing will thicken slightly as it rests and becomes much creamier once fully chilled.
- Don’t skip the chill time. Even just 30 minutes in the refrigerator makes a huge difference in both flavor and texture. As the chicken salad chills, the dressing thickens slightly and clings better to the chicken. The flavors meld together, the apple stays crisp, and the entire salad tastes colder, creamier, and more balanced.
- Chop everything small. I highly recommend chopping the chicken into small bite-sized pieces instead of large chunks. Smaller pieces hold onto the dressing much better and make the mixture easier to eat. The same goes for the apple. Finely diced mix-ins distribute crunch and flavor evenly throughout the salad instead of overpowering individual bites.
- Start with less mayo. Chicken salad should feel creamy and well-coated, not heavy or drenched in dressing. Different types of chicken absorb mayonnaise differently, especially if you’re using leftover grilled or baked chicken breast. I like starting with slightly less mayo, then adding another spoonful after chilling if the salad needs it. You can always add more, but you can’t take it away once the salad becomes too wet.
Chicken Salad
Ingredients
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1½ tsp dijon mustard
- ¼ tsp onion powder
- ¼ tsp coarse salt
- ¼ tsp pepper
- 3 cups cooked, chopped chicken breast, about 1¼ lbs, homemade seasoned and baked, or rotisserie
- ¾ cup small diced Granny Smith apple
- ⅓ cup dried cranberries
- ¼ cup chopped pecans
Instructions
- In a large bowl, whisk together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary.
- Make sure your chicken is completely cool. Chop it up small and add it to the bowl.
- Gently fold in the apple, cranberries, and pecans.
- Eat as is or place on dinner rolls, sliced croissants, or on top of sliced tomato and lettuce or micro greens.
Video
Notes
- Rotisserie or baked chicken gives the best flavor and stays extra tender and juicy.
- Chop the chicken into small bite-sized pieces for the best texture and easier sandwiches.
- Chill the chicken salad for at least 30 minutes before serving for the best flavor and texture.
- If the chicken salad feels dry, stir in another spoonful of mayo or Greek yogurt before serving.
- If the chicken salad tastes bland after chilling, add extra salt, black pepper, or a squeeze of lemon juice.
- Check out all the possible variations to make it your own.
- This recipe makes about 4-6 sandwiches, depending on how generously you fill them. If making sandwiches, store the chicken salad separately from the bread until ready to serve for the freshest texture.
- See fridge & freezing storing tips and notes for pre-made chicken sandwiches here.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Easy Chicken Salad Step by Step
Gather all the ingredients together.
Make the dressing: In a large mixing bowl, whisk together ¾ cup mayonnaise, ¼ cup plain Greek yogurt, 1½ teaspoons Dijon mustard, ¼ teaspoon onion powder, ¼ teaspoon coarse salt, and ¼ teaspoon black pepper until completely smooth and creamy. The dressing should look thick but easily spreadable with no streaks of yogurt remaining. Whisk just until combined since overmixing can thin the dressing slightly. Taste and adjust the seasoning if needed before adding the chicken.
Add the chicken: Make sure the 3 cups chopped chicken are fully cooked and completely cooled before mixing. Warm chicken can thin the mayonnaise-based dressing and make the salad oily instead of creamy. I like using rotisserie chicken or baked chicken breasts cooked to 165°F because both stay tender and flavorful after chilling. Chop the chicken into small, even bite-sized pieces so every scoop gets a little bit of everything and the dressing coats the chicken evenly throughout the salad.
Fold in the mix-ins: Add ¾ cup small-diced Granny Smith apple, ⅓ cup dried cranberries, and ¼ cup chopped pecans to the bowl. Use a rubber spatula or large spoon to gently fold everything together until the chicken is evenly coated and the ingredients are well distributed throughout the salad. The mixture should look creamy with crunchy pieces of apple and pecans in every bite. Try not to aggressively stir the salad, or the apples can break down, and the chicken can become mushy.
Serve and enjoy: You can serve the chicken salad immediately, but I highly recommend chilling it for at least 30 minutes first. As it chills, the dressing thickens slightly, and the flavors blend together even more. Serve it spooned onto dinner rolls, croissants, toasted bread, crackers, lettuce cups, or layered over sliced tomatoes and microgreens for a lighter option.
Ingredient Notes & Variations
- Use Granny Smith apples. I prefer Granny Smith apples here because their tart flavor balances the creamy dressing and sweet dried cranberries really well. They also stay crisp longer after mixing, while softer apples can become mealy or watery in the refrigerator.
- Dried cranberries. Dried cranberries add concentrated sweet-tart flavor without watering down the dressing. Fresh cranberries would be far too tart and crunchy for this type of chicken salad, while grapes release more moisture as the salad sits and create a sweeter overall flavor.
- No celery. A lot of classic chicken salad recipes include celery for crunch, but I actually prefer this version without it because the apples and pecans already add plenty of texture. Leaving out the celery keeps the flavor slightly sweeter, creamier, and less overpowering overall.
- Use different chicken. Rotisserie chicken is my favorite because it’s incredibly easy and stays juicy and flavorful even after chilling. Leftover baked, grilled chicken, or poached chicken also works really well. Chicken breast creates a slightly leaner chicken salad with a firmer texture, while dark meat gives the salad a richer flavor and softer, more tender bite.
- Use turkey instead of chicken. Leftover roasted turkey works surprisingly well here because it has a similar lean texture to chicken breast. It’s especially great after the holidays and gives the salad a slightly more savory flavor overall.
- Swap the fruit. Diced apples add crisp crunch and a tart freshness that balances the creamy dressing really well. Red grapes make the salad sweeter and juicier, though they can release a little extra moisture as the salad sits in the refrigerator. Dried cherries or raisins create a chewier texture and a sweeter overall flavor compared to the slightly tart dried cranberries.
- Change the nuts. Pecans add a buttery crunch that works perfectly with the sweet and savory flavors in the salad. Walnuts have a slightly deeper, earthier flavor, while sliced almonds create a lighter crunch that spreads more evenly throughout the mixture.
- Add fresh herbs. Chopped dill, parsley, or chives make the chicken salad taste brighter and fresher, especially for spring and summer lunches. Dill adds a slightly tangy flavor, while chives bring a mild onion flavor without overpowering the salad.
- Make it tangier. Add an extra spoonful of Dijon mustard or a squeeze of fresh lemon juice if you prefer a sharper, brighter flavor. The acidity helps cut through the richness of the creamy dressing.
- Lighten up the dressing. Replacing part of the mayonnaise with extra Greek yogurt creates a lighter chicken salad with more tang and a slightly less rich, creamy texture. Greek yogurt also makes the dressing feel a little fresher and less heavy straight from the refrigerator.
Serving Suggestions
This chicken salad works perfectly for make-ahead lunches, summer picnics, potlucks, baby showers, bridal showers, and easy no-cook dinners because the flavors deepen and the dressing becomes even creamier after a little time in the refrigerator. I love serving it cold with potato chips, fresh fruit, pickles, or deviled eggs for a simple lunch spread. I also pack it into meal prep containers for quick school or work lunches throughout the week.
Chicken Salad Sandwich
The ultimate way to serve this creamy chicken salad is piled onto a buttery croissant. The flaky layers pair perfectly with the cold, creamy filling and make it feel extra special. It’s also delicious served on dinner rolls, toasted sandwich bread, or tucked into wraps for an easy lunch. For lighter or low-carb options, I love scooping it into lettuce cups, spooning it over sliced tomatoes, or making crisp cucumber boats for an easy snack. This recipe makes about 4-6 sandwiches, depending on how generously you fill them. If I’m serving this for a party or shower, I’ll usually roll it into chicken salad pinwheels since they’re easy to make ahead and always disappear fast. If you’re meal prepping, store the chicken salad separately and assemble sandwiches right before serving so the bread stays fresh and doesn’t get soggy.
How to Store Leftovers
- Fridge. Store the chicken salad in an airtight container in the refrigerator for up to 4 days. I actually think the flavor gets even better after a few hours in the fridge because the dressing thickens slightly and the flavors have more time to meld together. Give it a quick stir before serving if any moisture settles at the bottom.
- Pre-made sandwiches. If you want to make sandwiches ahead of time, they’re best enjoyed within 24 hours. Store them tightly wrapped in plastic wrap or in an airtight container in the refrigerator. I recommend using toasted bread and layering lettuce between the bread and chicken salad to help prevent sogginess. Croissants tend to soften faster than sandwich bread, so they’re best assembled shortly before serving.
- Freeze. I don’t recommend freezing chicken salad. The mayonnaise-based dressing can separate and become watery after thawing, while the apples and celery lose their crisp texture. The salad will still be safe to eat, but the texture won’t be nearly as creamy and fresh.
More Deli-Style Salad Recipes
- Egg Salad Recipe: If you love creamy deli-style salads for sandwiches and quick lunches, this classic egg salad is another great make-ahead option. It’s simple, flavorful, and perfect for summer lunches, picnics, or lettuce wraps.
- Classic Macaroni Salad: Creamy macaroni salad is one of my favorite side dishes to serve with chicken salad sandwiches at summer BBQs and potlucks. It’s easy to make ahead and pairs perfectly with cold sandwich lunches.
- Tuna Salad: This classic tuna salad is creamy, flavorful, and packed with crunchy celery, red onion, and pickle relish for the perfect deli-style texture. It’s an easy lunch recipe that comes together in minutes and works great for sandwiches, wraps, or crackers.
- Classic Potato Salad: This classic potato salad is creamy, tangy, and loaded with tender potatoes, crunchy celery, and hard-boiled eggs. It’s the kind of easy make-ahead side dish that always shows up at summer cookouts, picnics, and backyard barbecues.
More Easy chicken salad recipes
Our Best Chicken Salad recipe was originally published 1/31/22. It was retested, reworked, and republished to be better than ever 6/2/26.
Mellie says, “This is the best chicken salad I have ever made/tasted. I’m old school and have just used celery and almonds but this version is way better!!”