There’s something deeply satisfying about a salad that’s both hearty and fresh, with just the right pop of sweetness. This Apple Cranberry Chicken Salad Recipe hits that note perfectly—creamy, crunchy, and bright all at once. It’s quickly become one of my very favorite lunches to make ahead and enjoy throughout the week.

A golden brown sandwich bun with a slightly crispy texture on top holds three layers inside: the bottom layer consists of fresh, ruffled green lettuce leaves peeking out, above it is a thick, creamy white chicken salad mixed with visible small chunks of chopped celery and dark red dried cranberries, and the top bun rests lightly above with a soft, airy texture. The sandwich sits on a white plate lined with white parchment paper, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Cranberry Chicken Salad Recipe
Top Tip
How to Serve Apple Cranberry Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Cranberry Chicken Salad Recipe

Why You'll Love This Recipe

Trust me, this Apple Cranberry Chicken Salad Recipe is not just another bowl of chicken salad. From the first bite, you’ll notice how the tart cranberries and crisp apples lift the whole dish, balanced beautifully with creamy mayo and crunchy pecans. It’s the kind of dish that feels fresh but also satisfying enough to keep you full for hours.

Perfect balance of flavors: Sweet, tart, creamy, and savory all come together so naturally in every bite.
Super quick to pull together: You’ll have a tasty, filling meal ready in about 20 minutes, making it great for busy days.
Flexible and customizable: Feel free to swap in your favorite nuts, herbs, or even yogurt instead of mayo.
Great for meal prep: Makes a perfect grab-and-go lunch that keeps well in the fridge for several days.

Two tortilla wraps are cut in half and placed side by side on a white plate. Each wrap has a soft, light beige colored tortilla shell that is slightly toasted with small brown spots. Inside, there is a green leafy lettuce layer right under the tortilla. The filling includes diced white chicken pieces mixed with creamy white sauce, small red cranberries, light tan chopped nuts, and chunky pieces of pale yellow apple. The background and surface are white with a marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Apple Cranberry Chicken Salad Recipe plays a key role in delivering texture and flavor that just clicks. You don’t want to skip the tartness of dried cranberries against the creaminess of the mayo or the crunch of fresh apples and toasted pecans—they bring a beautiful contrast that livens things up.

Flat lay of cooked shredded chicken piled neatly, a small mound of finely diced bright red and green apple, a small heap of toasted pecans with rich brown tones, a small pile of finely diced pale green celery, a small cluster of deep red dried cranberries, a small white ceramic bowl filled with creamy mayonnaise, a small white ceramic bowl holding fresh lemon juice, a few sprigs of fresh green herbs (tarragon, dill, or parsley), and a small white ceramic bowl containing coarse salt and ground black pepper mixed together, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cooked chicken: Using pre-cooked chicken—rotisserie, poached, or baked—keeps things simple and easy.
Apple: Choose a crisp variety like Fuji or Granny Smith for that fresh crunch and slight tartness.
Toasted pecans: Toasting nuts brings out their nutty flavor and adds a heavenly crunch.
Celery: Adds a light, refreshing crunch without overpowering the salad.
Dried cranberries: Their chewy sweet-tart bite is essential—don’t skip them!
Mayonnaise: Gives creaminess and binds the salad together; adjust amount to your preference.
Fresh lemon juice: Adds brightness that keeps the salad from tasting too heavy.
Salt and pepper: Essential for balancing and enhancing all the flavors.
Fresh herbs (optional): Tarragon, dill, or parsley add a lovely herbal lift and make the salad feel extra special.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up this Apple Cranberry Chicken Salad Recipe depending on what I have on hand or the mood I’m in. Sometimes, I replace mayo with Greek yogurt for a tangier and lighter feel—perfect for summer. Or toss in some chopped fresh dill when I want a burst of herbaceousness.

Variation: Once, I added chopped toasted walnuts instead of pecans, and it gave a slightly earthier crunch that my family adored.
Dietary swaps: For a dairy-free or vegan-friendly twist, try mashed avocado instead of mayo—it adds creaminess and a subtle buttery flavor.
Seasonal swaps: In winter, swap apples for pears for a softer but equally sweet texture.

Step-by-Step: How I Make Apple Cranberry Chicken Salad Recipe

Step 1: Prep Your Ingredients

First things first—get everything ready before mixing. Cube or shred your cooked chicken into bite-sized pieces. Dice the apple finely—no need to peel it unless you prefer. Toast your pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often to avoid burning. Chop celery and herbs if using.

Step 2: Combine the Salad Components

In a large mixing bowl, toss together your chicken, diced apple, toasted pecans, celery, and dried cranberries. This layering builds the foundation with all those delightful contrasting textures and flavors.

Step 3: Add Dressing and Mix Gently

Add about ⅓ cup of mayonnaise, then the fresh lemon juice, salt, pepper, and herbs if you’re using them. Gently stir everything together—don’t overmix or the salad will get mushy. Taste test here, and if you want it creamier, add up to ½ cup mayo total. I usually like a balance where every ingredient shines through.

Step 4: Serve or Store

Enjoy the salad right away over leafy greens, in a sandwich, or in crisp lettuce cups. Any leftovers go into an airtight container and store in the fridge—they’ll keep well for up to four days.

Top Tip

After making this salad countless times, I’ve learned a few tricks that really make the difference between “just okay” and “wow, this is amazing.” Here’s what helped me get mine just right every time.

Toast Your Nuts: Don’t skip toasting pecans or whichever nut you choose—it dramatically boosts flavor and crunch.
Dice Apples Fine: Cutting apples small prevents them from overpowering and helps them blend better with the other ingredients.
Adjust Mayo to Taste: Start with less and add more as needed; this keeps the chicken salad from getting too heavy or mushy.
Use Fresh Lemon Juice: It brightens up the whole dish and balances the creaminess perfectly—don’t substitute with bottled lemon juice if you can help it.

How to Serve Apple Cranberry Chicken Salad Recipe

Apple Cranberry Chicken Salad - Serving Suggestion

Garnishes

I often add a little extra crunch on top with a sprinkle of toasted pecans and a few fresh herb leaves—usually parsley or tarragon. Sometimes, a few whole dried cranberries scattered on top make it visually lovely and add that teasing pop of tart sweetness with each bite.

Side Dishes

To keep lunch balanced, I like pairing this chicken salad with a simple green salad or some roasted sweet potato fries. It also goes great alongside fresh fruit or a warm bowl of soup when the weather’s chilly.

Creative Ways to Present

For holidays or potlucks, I’ve served this salad inside small endive leaves for easy finger food, which always gets rave reviews. You can also fill croissants or hollow out mini pita pockets for a fancier sandwich alternative. It’s surprisingly versatile!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and make sure to give the salad a good stir before serving again. It’s best eaten within four days for freshness, especially since the apples and celery can lose that crispness over time.

Freezing

I don’t recommend freezing this salad because the apples and mayo don’t freeze well—they get watery and grainy. It’s definitely a make-and-eat fresh kind of recipe.

Reheating

Since this is a cold chicken salad, there’s no reheating involved—just serve straight from the fridge. If you want warm chicken, prepare and warm chicken separately, then toss with the salad ingredients just before serving.

Frequently Asked Questions:

Can I use other kinds of nuts in this salad?

Absolutely! While toasted pecans are classic here, toasted walnuts or sliced almonds work wonderfully as well. Just toast them lightly to bring out their flavor and crunch.

How long does this chicken salad keep in the fridge?

Stored in an airtight container, this apple cranberry chicken salad will stay fresh for up to four days. The apples and celery might soften slightly over time, so it’s best enjoyed sooner rather than later.

Can I make this salad dairy-free or vegan?

Yes! For a dairy-free or vegan version, simply replace mayonnaise with mashed avocado or a vegan mayo alternative. Use a plant-based protein or chickpeas instead of chicken to keep it vegan.

What’s the best apple to use for this chicken salad?

I recommend crisp apples like Fuji, Honeycrisp, or Granny Smith. They hold up well without turning mushy and provide just the right balance of sweet and tart flavors. Avoid softer, sweeter apples like Red Delicious that might get too soft.

Final Thoughts

This Apple Cranberry Chicken Salad Recipe has become one of those dishes I find myself making over and over—whether as a quick lunch, a potluck offering, or a light dinner paired with a crisp green salad. Its perfect balance of flavors and that ease of prep make it a true kitchen winner. I can’t wait for you to try it and discover how deliciously simple healthy eating can be!