Salad

Best Chicken Salad

By Amy Flanigan

Updated Jul 14, 2025

Read 174 Reviews

Prep 10 minutes mins

Servings 6

By Amy Flanigan

Updated Jul 14, 2025

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With chicken, cranberries, apples, and pecans, this is by far the BEST chicken salad recipe. It’s full of wonderful flavors and textures. Plus it could not be easier to make!

I want to be that person who invented egg salad and chicken salad. I mean, that person deserves a gold medal. Yummy, versatile, classic.

Even though this particular chicken salad has been floating around for ages, I was only introduced to it a few years ago by a friend. I was practically mesmerized by all the ingredients she was mixing together. Dried cranberries, apples, and pecans? It all seemed so odd…and yet wonderful. I knew immediately how much I would love it.

I’ve been making it this way ever since and everyone I serve it to begs for the recipe.

Recipe Variations

There are a ton of variations on this recipe, of course. I love my ingredient combination that I don’t ever mess with it, but feel free to experiment!

• Chicken. Baked or roasted chicken is best, but if you’re in a pinch, I’ve made this with canned chicken and it’s still delicious.
• Sour cream. Replace the Greek yogurt with sour cream.
• Add grapes. Chicken salad with grapes is so good! Halve them and sub in for the dried cranberries.
• Try a different nut. Try sliced almonds instead of pecans.
• Add spice. A dash of curry powder gives it a different flavor.
• Celery. Toss in a little diced up celery for added crunch.
• Got leftover turkey from Thanksgiving? That would be great in this recipe, too!

5 from 174

Chicken Salad

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 6

Rate Pin Print

With chicken, dried cranberries, apples, and pecans, this is the best chicken salad you will ever taste! It has such amazing flavors and textures. Enjoy on its own or as a sandwich.

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 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 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.
• Start with slightly less mayo, then add more after chilling if needed.
• Finely dice the celery and onion so the crunch distributes evenly throughout the salad.
• If the chicken salad tastes bland after chilling, add extra salt, black pepper, or a squeeze of lemon juice.
• If the chicken salad feels dry, stir in another spoonful of mayo or Greek yogurt before serving.
• Toast sandwich bread lightly to help prevent soggy sandwiches.
• Add lettuce between the bread and filling if making sandwiches ahead of time.
• Croissants create a softer, buttery sandwich, while toasted bread holds up better for meal prep.
• This recipe makes about 4-6 sandwiches, depending on how generously you fill them
• Store the chicken salad separately from the bread until ready to serve for the freshest texture.

Nutrition

Serving: 1serving | Calories: 475kcal | Carbohydrates: 9g | Protein: 34g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 702mg | Potassium: 60mg | Fiber: 1g | Sugar: 7g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.3mg

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.

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How To Make Chicken Salad Step by Step

• Make the dressing. In a large bowl, whisk together the 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 & 1/2 teaspoons dijon mustard, and a 1/4 teaspoon EACH onion powder, coarse salt, and pepper. Taste and adjust seasoning, if necessary.

• Prep the chicken. Chop up 2 pounds cooked and cold chicken breast (about 4 cups.)

• Add the other ingredients. Add chopped chicken, 3/4 cup small diced Granny Smith apple, 1/3 cup dried cranberries, and 1/4 cup chopped pecans to the bowl.

• Combine. Fold everything together.

• Enjoy. Eat as is or enjoy as a sandwich, or on top of sliced tomato and micro greens.

Proper Storage

Chicken salad should be stored in an airtight container in the refrigerator and will keep up to 3 days. Give it a gentle stir to reincorporate the dressing and ingredients.

More Classic Salad Recipes

• Pea Salad
• Egg Salad
• Fruit Salad
• Tuna Salad with Egg
• Macaroni Salad
• Potato Salad
• Cucumber Tomato Salad

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!