This is the BEST chicken salad recipe. It could not be easier or more delicious. With chicken, cranberries, apples, and pecans, it’s wonderful on its own or as a sandwich!

I want to be that person who invented egg salad and chicken salad. I mean, that person deserves a gold medal. Yummy, versatile, classic. How do you make yours?

Even though this particular chicken salad has been floating around for ages, I was only introduced to it a few years ago by my friend, Kary.

We were hanging out at her house and she made it for lunch one day. I was practically mesmerized by all the ingredients she was mixing together. It all seemed so odd…and yet wonderful. I knew immediately how much I would love it.


2 tablespoons mayonnaise

2 tablespoons plain Greek yogurt

1 teaspoon dijon mustard

1/4 teaspoon onion powder

1/4 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons dried cranberries

3 tablespoons chopped pecans

1/4 cup diced Granny Smith apple

10 ounce (1 can) white chunk chicken breast, drained, broken up into pieces

baby spinach leaves , optional

4 croissants or soft dinner rolls , optional


In a medium bowl, mix together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken.

Eat as is or place on sliced croissants with some baby spinach or lettuce.

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