Chicken Salad with Apples
Creamy chicken salad with apples, pecans, and dried cranberries is packed with flavor and a delightful crunch.
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Servings:
Calories: 536kcal
Ingredients
- 3 cups leftover chicken or turkey (I used a mix of white and dark, chopped)
- 1 tart apple (cored and chopped)
- 1/4 cup dried cranberries
- 1/2 cup chopped pecans
- 2 ribs celery (diced)
- 1/2 cup olive oil mayonnaise
- 1/4 cup sour cream
- 1/2 Tablespoon apple cider vinegar
- Pinch salt
- Pinch sugar
- Pinch black pepper
- Bread or rolls for serving
Instructions
- Combine the chicken or turkey, apple, cranberries, pecans, and celery in a medium sized mixing bowl. In a measuring cup, whisk together mayo, sour cream, vinegar, salt, sugar, and black pepper.
- Add the mayo to the chicken mixture and stir until well combined. Store in the refrigerator until ready to serve. Serve on slices of bread, rolls, or croissants.
Notes
- I don’t know about you, but I like my chicken (or turkey) salad to be more meat and less sauce. If the mayo gets out of hand, I get weird and politely excuse myself from the table. This recipe uses just enough mayo to hold everything together.
- I also prefer that my chicken salad have lots of add-ins, flavor, and crunch. I feel this way about almost everything. Why get one frozen yogurt topping when I could get nine? In some things, less isn’t more, and I believe chicken salad is one of those things.
Nutrition
Calories: 536kcal | Carbohydrates: 16g | Protein: 35g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 277mg | Potassium: 454mg | Fiber: 3g | Sugar: 12g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
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