Description
This chicken salad is all about crunch, freshness, and fall flavor. It’s the kind of meal you can whip up in minutes using everyday pantry staples and a few seasonal ingredients.
Ingredients
Scale
- 3 cups (about 12 oz.) cooked chicken, shredded (rotisserie works great)
- 1 medium crisp apple (like Honeycrisp or Fuji), cored and diced small
- 1/2 cup dried cranberries
- 1/3 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup pecans or walnuts, toasted and roughly chopped
- 1/3 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 2 tsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, whisk together mayo, Dijon, apple cider vinegar, garlic powder, salt, and black pepper until smooth.
- Add the chicken, apple, cranberries, celery, onion, nuts, and parsley to the bowl. Gently fold until well coated.
- Give it a quick taste and if needed, add more vinegar for brightness, or extra salt and pepper. Chill for at least 30 minutes before serving.
Notes
- Lighter option: Use all Greek yogurt instead of mayo for extra protein and tang.
- Nut-free: Swap nuts for roasted pumpkin seeds or sunflower seeds.
- Leftovers: Keep refrigerated for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 17g
- Sodium: 350mg
- Fat: 18g
- Carbohydrates: 25g
- Protein: 26g
- Cholesterol: 70mg