Introduction
Hey there, welcome back to my kitchen! You know those moments when you’re craving something light, flavorful, and just plain good? Maybe it’s for a quick lunch, a refreshing snack, or even a simple appetizer when friends pop over. Well, let me tell you, this Cranberry Pecan Chicken Salad on Apple Slices is my absolute favorite go-to for all of those times! It feels fancy enough to serve to guests, but it’s ridiculously easy to whip up with just a few pantry staples and some cooked chicken. It’s got that perfect balance of creamy, crunchy, sweet, and savory, and serving it on crisp apple slices instead of bread adds such a wonderful, refreshing twist. Seriously, once you try it, you’ll find yourself making it again and again!
Why You’ll Love This Recipe
This isn’t just any chicken salad; it’s the one you’ll want to keep in your rotation. Here’s why:
- It’s Fast: If you have cooked chicken ready (hello, rotisserie chicken!), this comes together in under 15 minutes.
- It’s Easy: Just chop, mix, and serve. Seriously, that’s it!
- It’s Giftable: Pack the salad in a cute container and wrap up some apples for a thoughtful edible gift for a friend or neighbor.
- It’s Crowd-Pleasing: Every time I serve this, people rave about the combination of flavors and textures. It’s always a hit!
Ingredients
Gathering your ingredients is the first step to this deliciousness. You likely have most of these on hand!
- 2 cooked chicken breast halves, chopped: Leftover roast chicken, poached chicken, or even a store-bought rotisserie chicken works perfectly here. Just make sure it’s cooled and chopped into bite-sized pieces.
- 1/2 cup dried cranberries: These little gems add bursts of sweetness and a lovely chewiness that pairs so well with the chicken.
- 1/3 cup chopped roasted pecans: For that essential nutty crunch! Toasted pecans are my favorite, but feel free to use them as they are.
- 1/3 cup celery, sliced thin: Adds a refreshing crispness and classic chicken salad flavor.
- 1/3 cup light mayonnaise: The creamy binder! Using light keeps it a bit lighter, but regular mayo works just fine too.
- 1/3 cup sour cream: This adds a lovely tang and richness to the dressing, making it extra luscious.
- 1 tablespoon freshly squeezed lemon juice: A little citrus brightness cuts through the richness and livens up all the flavors. Don’t skip this!
- 1/2 teaspoon curry powder: My secret ingredient! It adds a subtle warmth and depth that makes this chicken salad truly special. Trust me on this one!
- Salt and pepper, to taste: Essential for seasoning and bringing out all the deliciousness.
- 2-3 medium apples, sliced into thin rounds: The perfect vehicle for this delightful salad. Choose crisp varieties like Honeycrisp, Fuji, or Gala.
How to Make It
Alright, let’s get this made! It’s so simple, you’ll barely need a recipe next time.
First things first, grab a medium-sized bowl. This is where all the goodies will come together. Add your chopped cooked chicken, the chewy dried cranberries, the crunchy chopped pecans, and the thinly sliced celery. Give it a little stir just to combine the dry ingredients.
Now, let’s make that incredible dressing. In a separate, smaller bowl, whisk together the light mayonnaise, sour cream, fresh lemon juice, and that little touch of curry powder. Whisk it really well until it’s nice and smooth. You want that dressing to be perfectly creamy.
Pour that lovely, tangy, slightly spiced dressing right over the chicken mixture in the big bowl. Now, grab a spatula or a spoon and gently stir everything together. Be careful not to mush the chicken; you want nice pieces. Just mix until everything is coated in that creamy dressing and all the ingredients are evenly distributed.
Almost there! Now is the time to season. Give your chicken salad a taste. Add salt and pepper as needed until it tastes perfect to you. I usually start with about 1/4 teaspoon of each and go from there.
Finally, the fun part! Take your thinly sliced apple rounds. I like to keep them relatively thin, about 1/4 inch thick, so they’re easy to bite into. Simply spoon a generous dollop of your delicious cranberry pecan chicken salad onto each apple slice. Arrange them on a platter and watch them disappear!
Substitutions & Additions
This recipe is super flexible! Here are a few ideas to make it your own:
- Swap the Nuts: No pecans? Walnuts or even sliced almonds work great for crunch.
- Lighten it Up More: Replace half or all of the mayonnaise and sour cream with plain Greek yogurt for a tangier, protein-boosted version.
- Add More Texture: Chopped grapes, finely diced red onion, or even a little chopped apple stirred into the salad itself can be delicious additions.
- Herb Power: Stir in a tablespoon of fresh chopped parsley, dill, or chives for an extra layer of freshness.
- Spice it Up: A pinch of red pepper flakes can add a tiny kick if you like things a little spicy.
Tips for Success
Making this is a breeze, but a couple of little tips can make it even better:
- Don’t Overmix: Gentle stirring is key to keeping nice chunks of chicken and not turning it into a paste.
- Chill for Flavor: While you can serve it right away, letting the chicken salad chill in the fridge for at least 30 minutes allows the flavors to meld beautifully.
- Slice Apples Just Before Serving: To prevent the apples from browning, slice them right before you plan to assemble and serve. A little lemon juice can also help if you need to prep them a bit earlier.
- Use Crisp Apples: The success of serving it on apples really depends on having a firm, crisp variety that holds up well and offers a satisfying bite.
How to Store It
If you happen to have any leftovers (a rare occurrence in my house!), store the chicken salad separately from the apple slices. Keep the chicken salad in an airtight container in the refrigerator. It should stay fresh for 3-4 days. Since the apples are sliced, they are best eaten fresh, ideally within a few hours of cutting.
FAQs
Got questions? I’ve got answers!
Q: Can I make the chicken salad ahead of time?
A: Absolutely! You can make the chicken salad mixture up to 2-3 days in advance. Store it in the fridge and give it a good stir before serving. Slice the apples just before you’re ready to assemble.
Q: What kind of apples are best?
A: I love using Honeycrisp, Fuji, Gala, or Pink Lady apples because they are crisp and have a good balance of sweetness and tartness that complements the salad. Avoid softer apples like McIntosh.
Q: Can I use canned chicken?
A: Yes, you can! Just be sure to drain it very well and perhaps give it a quick rinse. The texture might be slightly different than using fresh cooked chicken, but it works in a pinch.
Q: Is this recipe gluten-free?
A: Yes, when served on apple slices, this recipe is naturally gluten-free!
Easy & Delicious Cranberry Pecan Chicken Salad on Crisp Apple Slices
Equipment
- Medium-sized bowl For combining chicken salad ingredients
- Smaller bowl For whisking the dressing
- Whisk For making the dressing
- Spatula For combining ingredients
- Spoon For combining ingredients and serving
Ingredients
Chicken Salad
- 2 cooked chicken breast halves chopped, cooled. Leftover roast chicken, poached, or rotisserie works.
- 0.5 cup dried cranberries
- 0.33 cup chopped roasted pecans Toasted pecans are preferred
- 0.33 cup celery sliced thin
Dressing
- 0.33 cup light mayonnaise Regular mayonnaise works too
- 0.33 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 0.5 teaspoon curry powder
- Salt to taste
- pepper to taste
To Serve
- 2 medium apples sliced into thin rounds (2-3 apples). Choose crisp varieties like Honeycrisp, Fuji, or Gala.
Instructions
- In a medium-sized bowl, combine the chopped cooked chicken, dried cranberries, chopped pecans, and thinly sliced celery. Stir gently to combine.
- In a separate, smaller bowl, whisk together the light mayonnaise, sour cream, fresh lemon juice, and curry powder until smooth.
- Pour the dressing over the chicken mixture in the large bowl. Gently stir with a spatula or spoon until everything is coated and evenly distributed. Be careful not to overmix.
- Taste the chicken salad and add salt and pepper as needed to season. Start with about 1/4 teaspoon of each and adjust to your preference.
- Slice the medium apples into thin rounds, about 1/4 inch thick. Spoon a generous dollop of the chicken salad onto each apple slice. Arrange on a platter and serve.