Apple Pecan Chicken Salad That Slaps: Crunchy, Creamy, Craveable

You want a lunch that tastes like a million bucks and takes less time than scrolling a menu? This Apple Pecan Chicken Salad is the cheat code.

It’s sweet, savory, crunchy, creamy—basically the Beyoncé of salads. No sad diet vibes here; it’s hearty enough to keep you fueled, light enough to avoid the 3 p.m. slump.

Make it once, and you’ll start buying apples on purpose.

Why This Recipe Works

This salad balances texture and flavor like a pro: crisp apples and toasted pecans vs. juicy chicken and creamy dressing. The dressing leans tangy with a touch of honey, so the sweetness doesn’t hijack the whole dish.

A hit of Dijon ties everything together and keeps it from tasting like a fruit bowl. Plus, it’s built for meal prep—holds up in the fridge without turning into mush.

Efficiency meets delicious, which is all we’re asking for, right?

Servings, Prep time, Cooking time, Calories

Servings: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes (for chicken; skip if using rotisserie)
Calories: ~420 per serving (varies with dressing amount and add-ins)

Everything You Need for This Recipe

2 cups cooked chicken, chopped or shredded (grilled, poached, or rotisserie)
1 large crisp apple (Honeycrisp, Pink Lady, or Fuji), cored and diced
1/2 cup pecans, toasted and roughly chopped
1/3 cup celery, finely sliced
1/4 cup red onion, thinly sliced or minced
1/3 cup dried cranberries (optional but great)
2 cups greens (spring mix, arugula, or spinach), for serving

Dressing:

1/3 cup Greek yogurt (2% or whole for best texture)
3 tablespoons mayonnaise (adjust to taste)
1 tablespoon Dijon mustard
1–2 teaspoons honey
2 teaspoons apple cider vinegar
1/4 teaspoon garlic powder
Salt and black pepper to taste

Optional add-ins: crumbled blue cheese or feta, chopped parsley, poppy seeds, cooked bacon, or quinoa for extra heft.

Instructions

Cook or prep your chicken. If cooking, season breasts with salt and pepper, sear 4–5 minutes per side, and rest before dicing. Or go rotisserie—zero shame, maximum speed.
Toast the pecans. Add to a dry skillet over medium heat for 3–4 minutes until fragrant.
Watch closely—nuts burn faster than your last New Year’s resolution.
Mix the dressing. In a bowl, whisk yogurt, mayo, Dijon, honey, vinegar, garlic powder, salt, and pepper. Adjust to taste—more honey for sweet, more vinegar for zip.
Chop the produce. Dice the apple (leave the skin on for color and fiber), slice celery and onion.
Toss it together. In a large bowl, combine chicken, apple, celery, onion, cranberries, and pecans.
Fold in dressing until evenly coated.
Serve your way. Spoon over greens, tuck into a wrap, or pile onto toasted sourdough. Add cheese if you’re feeling bold.
Chill (optional). Rest 15–30 minutes in the fridge to let flavors mingle.
Resist “just one more taste.” Or don’t. Your call.

Storage Tips

Fridge: Store in an airtight container for up to 3 days.
Keep greens separate to avoid wilting.
Keep it crisp: If meal-prepping, add apples and nuts right before serving to maintain crunch.
No freezer: Mayo/yogurt-based dressings don’t freeze well. Texture gets weird—like, really weird.

Nutritional Perks

Protein-packed: Chicken and Greek yogurt keep you full and support muscle recovery.
Smart fats: Pecans bring heart-healthy monounsaturated fats and satisfying crunch.
Antioxidants: Apples and cranberries add fiber and polyphenols—great for gut health and steady energy.
Lower sugar potential: You control the sweet.
Use less honey and skip cranberries if that’s your lane.

Nutrition Stats

Approximate per serving (1/4 of recipe, dressing included):

Calories: ~420
Protein: ~30 g
Carbs: ~28 g
Fat: ~20 g
Fiber: ~5 g
Sodium: ~520 mg

Numbers will vary with your mayo/yogurt ratios, add-ins, and exact portion sizes. FYI, swapping cranberries for extra apple slightly reduces added sugar.

Tips to Prevent Errors

Don’t overdress. Start with 3/4 of the dressing, then add more as needed.
Soggy salad is a crime.
Size matters. Dice apples and chicken into similar bite-sized pieces for perfect forkfuls (yes, that’s a term now).
Balance flavors. If it tastes flat, add a pinch of salt and a splash of vinegar. If it’s too sharp, a touch more honey smooths it out.
Toast the nuts. Raw pecans are fine; toasted pecans are elite.
Don’t skip the 3-minute upgrade.
Choose the right apple. Crisp and sweet-tart varieties (Honeycrisp, Pink Lady) beat mealy apples every time.

Mix It Up

Make it lighter: Use all Greek yogurt, add extra vinegar, and skip mayo. Add poppy seeds for flair.
Make it richer: Add 1–2 ounces crumbled blue cheese or feta and a drizzle of olive oil.
Make it grainy: Stir in 1 cup cooked quinoa or farro for a heartier bowl.
Go smoky: Add crisp bacon and smoked paprika to the dressing.
Hello, campfire vibes.
Sweet swap: Replace cranberries with chopped dates or golden raisins if that’s your jam (literally, IMO).
Herb boost: Fresh parsley, dill, or chives bring brightness without extra calories.

FAQ

Can I make this dairy-free?

Yes. Use a high-quality dairy-free yogurt or swap the yogurt-mayo combo for vegan mayo.

Add an extra teaspoon of vinegar or lemon juice to keep things tangy.

What’s the best chicken to use?

Leftover grilled chicken or rotisserie is ideal for speed and flavor. Poached chicken works great too—super moist and easy to shred.

How do I keep the apples from browning?

Toss diced apples with a little lemon juice before mixing into the salad.

Or add them right before serving. Also, some varieties (like Honeycrisp) brown slower.

Can I make this ahead for a party?

Absolutely.

Mix everything except apples and pecans up to a day ahead. Add those just before serving to keep it crunchy and fresh.

Is this good for weight loss?

It can be.

It’s high in protein and fiber, which help with satiety. Keep an eye on portion sizes and dressing amounts, and serve it over greens rather than bread if you want to keep calories tighter.

What if I don’t like celery or onions?

Swap celery for diced cucumbers and red onion for thin-sliced scallions.

You’ll keep the crunch without the stronger flavors.

Can I use walnuts instead of pecans?

Yes, walnuts work well and add a slightly more bitter, robust flavor. Toast them just like pecans for best results.

A Few Last Words

This Apple Pecan Chicken Salad is the no-nonsense, powerhouse meal that earns a permanent spot in your rotation.

It’s fast, customizable, and tastes like you spent way more time than you did. Keep the staples on hand and you’re always 15 minutes from a legitimately awesome meal.

Your future self (and your lunch break) says thanks.