HARVEST CHICKEN SALAD WITH CRANBERRIES AND PECANS
on Aug 22, 2024, Updated Sep 02, 2024
This post may contain affiliate links. Please read our disclosure policy.
Fresh diced apple, dried plump cranberries, and homemade spiced and roasted pecans make for one delicious chicken salad!
If you’ve been around here for a while, you likely know that I have a thing for chicken salads. In fact, you could even say that this beloved classic is my love language.
So much so that I sometimes joke that if I ever opened a restaurant, there would be an entire section on the menu dedicated to all my favorite chicken salad recipes.
So you’re going to want to go ahead and make this Harvest Chicken Salad with Cranberries and Pecans. It has the perfect blend of crunch from the spiced and roasted pecans, diced celery, and fresh apple. The dried cranberries add a nice touch of sweetness which play well with the maple infused dressing.
I like to prepare a big batch of this salad on the weekend so I have lots of yummy lunches ready to go throughout the week. Give it a go and let me know what type of chicken salad I should make next over on Instagram, @olivia.adriance.
Enjoy!
Get the Protein-Empowered digital cookbook!
Key Ingredients for Autumn Chicken Salad
This feel-good fall salad requires minimal ingredients. Here’s what you’ll need:
- Cooked Chicken: I used chicken breasts for this recipe but you can also use chicken thighs or even a rotisserie chicken. Check out the Notes section below for my easy oven roasted chicken breast recipe!
- Mayo: I used @primalkitchenfoods avocado mayo for this one! Some of you have made this with Greek yogurt with great success too.
- Pecans: This is the quintessential nut of the fall season. Buy raw and unroasted so you can control the oils used and sodium level.
- Celery: Adds a nice fresh crunch.
- Apple: Any variety will do but I’m partial to Pink Lady apples. The skin has so many nutrients so I keep it on.
- Dried Cranberries: Adds a dose of sweetness and color. Look for dried cranberries with no added sugars, if possible.
Pin this recipe for later!
Pin ItHow to Make Chicken Salad with Cranberries and Pecans
Grab a medium-sized bowl. Toss the raw pecans with 1 tablespoon of avocado oil, 1 tablespoon of maple syrup, fresh rosemary, coconut sugar, about ½ teaspoon of salt.
Add the pecans to a parchment-lined baking sheet and roast for 5 minutes. Keep a close eye on them, as they can burn easily! Toss, then roast for another 5 minutes.
While the pecans are baking, stir together the mayo, 2 tablespoons of maple syrup, and fresh thyme leaves. Season with salt and pepper to taste. I like to make this in the serving bowl — it’s one less bowl that I’ll have to clean later!
Toss the diced chicken with the maple and thyme mayo mixture. Add in the cooled spiced pecans, chopped apple, chopped celery, dried cranberries, and diced red onion. Stir to combine.
Give it a taste and season to your preference with salt and pepper. Eat immediately or store in the fridge for 3 to 4 days. Enjoy!
Tips and FAQ for Fall Chicken Salad
Making the perfect oven roasted chicken breasts can be easy. But it’s easy for this cut of meat to dry out quickly. I’ve included my tried and true recipe for roasting chicken in the Notes section below. An alternative is to use chicken thighs which tend to already be juicer. My “Lazy Girl” Chicken Thighs recipe comes out perfect every time!
Or, if you are short on time go ahead and buy a rotisserie chicken. There’s no shame in taking a grocery store shortcut here!
This salad should last 3 to 4 days in the fridge, making it ideal for meal prep!
Right out of the bowl?! In all seriousness, this makes a great protein-packed topper on a bed of greens or a filling for a sandwich or wrap. For a lighter option, top on romaine lettuce spears.
More Chicken Salad Recipes To Love:
- Avocado Corn Chicken Salad
- Peanut Chicken Satay Lettuce Cups
- Curry Chicken Salad
- Easy Buffalo Pulled Chicken Salad
HARVEST CHICKEN SALAD WITH CRANBERRIES AND PECANS
Ingredients
- 1 cup raw pecans
- 2 tablespoons avocado oil, divided
- 3 tablespoons maple syrup, divided
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon coconut sugar
- ½ cup mayonnaise (I used Primal Kitchen Avocado Mayo)
- 1 ½ tablespoons fresh thyme leaves
- 5 cups cooked chicken, diced (see notes for an easy baked chicken breast recipe)
- ¾ cup apples, chopped
- 2 ribs celery, chopped
- ½ cup dried cranberries
- ⅓ cup red onion, small diced
- Salt and pepper to season
Instructions
- In a medium-sized bowl, toss the pecans with 1 tablespoon of avocado oil, 1 tablespoon of maple syrup, fresh rosemary, coconut sugar, and about ½ teaspoon of salt.
- Add the pecans to a parchment-lined baking sheet and roast for 5 minutes, toss, then roast for another 5 minutes. Keep an eye on them to ensure they don’t burn!
- In the meantime, stir together the mayo, 2 tablespoons of maple syrup, and fresh thyme leaves. Season with salt and pepper to taste.
- Once the pecans have cooled, toss them along with the diced chicken into the maple and thyme mayo mixture. Add in the remainder of your ingredients (chopped apple, chopped celery, dried cranberries, and diced red onion), stirring gently to combine.
- Taste and season with salt and pepper as needed. Eat immediately or store in the fridge for 3 to 5 days. Enjoy!
Notes
- Preheat the oven to 400°F.
- Drizzle 3 to 4 chicken breasts with about 2 tablespoons of avocado oil and season generously on both sides with salt and pepper.
- Add the chicken breasts to a parchment-lined baking sheet and bake for 25 to 27 minutes. Use an internal thermometer to ensure the chicken is cooked at 165°F. Remove from the oven and let sit for 5 to 7 minutes before slicing.
Already rated 5 stars even though i haven’t made it yet. I have made several others and they are so so good! One day I’ll be a kitchen goddess just like you.