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This is the best chicken salad recipe. It couldn’t be easier or tastier. With chicken, cranberries, apples, and walnuts, it’s great on its own or as a sandwich!
I want to be the person who invented egg salad and chicken salad. I mean, that person deserves a gold medal. Delicious, versatile, and classic. How do you make it yourself?
Although this chicken salad has been around for ages, I was introduced to it a few years ago by my friend Carrie.
We were hanging out at her house, and she made it for lunch one day. I was blown away by all the ingredients she was mixing together. Everything seemed so strange… but so good. I knew right away I was going to love it.
Ingredients:
- 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 apples
- 10 ounces (1 can) white chicken breasts, drained and cut into chunks
- Baby spinach leaves, optional
- 4 croissants or soft dinner rolls, optional
Directions:
In a medium bowl, combine mayonnaise, yogurt, mustard, onion powder, salt and pepper. Taste and adjust seasoning if needed. Gently fold in cranberries, walnuts, apples and chicken.
Eat as is or spread on croissant slices with some baby spinach or romaine lettuce.