This really is the Best Chicken Salad with Apples and Cranberries! It's a perfect balance of savory, sweet, tangy, crunchy, and creamy, all in one salad, and in one bite. Using chicken thighs and adding sauteed onion and carrots makes the salad even more moist and flavorful. It contrasts so well with the crunch of fresh vegetables! You must try this version!
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I made a large bowl of this salad for my daughter's birthday and it was a huge hit with the guests. Everyone liked how unique it was. Like my Olivier Salad and Caprese Salad With Microgreens, the blend of flavors and textures truly sets it apart from the classic recipe. This chicken salad is now our new crowd-pleaser.
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Why this recipe works
- It's versatile: enjoy it in sandwiches, wraps, on a bed of greens, or even as a side dish to complement other main dishes, such as these Sweet and Savory Stuffed Chicken Quarters.
- Nutrient-Rich: like this Sweet Carrot Salad Recipe, this salad is not only delicious but also nutritious. Apples provide vitamins and dietary fiber, while cranberries are packed with antioxidants. Chicken adds lean protein, making it a well-rounded meal.
- Kid-Friendly: The sweetness of apples and cranberries can make this salad more appealing to children, making it a healthy option for the whole family.
- Perfect for Meal Prep: It's excellent for meal prep. Like this Sausage and Rice Salad and the 7-Layer Taco Salad with Mayo Dressing, you can make a big batch and enjoy it over several days, making it a convenient option for those with busy lifestyles.
Ingredients
- Chicken: chicken thighs or chicken breast will work. But, I prefer using the thighs because, as dark meat, they have more fat making them more moist and flavorful (with a richer taste). See "Substitutions and Variations" below for other options.
- Apple: Like in our Sweet and Crunchy Beet Salad apple adds a little tartness and juiciness. Grating the apple, as we do in the recipe, vs. cubing adds that extra moisture to the dish and allows the apple to blend better with the other ingredients.
- Celery: adds crunch, freshness, and extra nutrition.
- Cranberries and prunes: I love using a mixture of tart cranberries and sweet prunes. You can adjust this to your preference. Use more cranberries if you like a little more tart flavor, or use more prunes for a sweeter salad.
- Onion and carrot: Like in this Hearty Pickle Soup Recipe and our Simple Cabbage Soup Recipe, sautéed onions and carrots can add a delightful flavor and a slightly tender texture not only to soups but to a chicken salad as well. They bring a hint of sweetness and a savory depth. They enhance the overall flavor profile of the chicken and other salad ingredients nicely. Adding the sauteed onion and carrot is optional as some people enjoy the added warmth of sautéed onions and carrots, while others prefer a fresher, salad.
- Seasoning: just a little bit of salt and pepper for the sauteed onion and carrot. If you opted not to use the sauteed onion and carrot mixture in your salad, you won't need these seasonings.
See the recipe card at the bottom of the post for the full ingredient list and quantities.
Substitutions and Variations
- Chicken: you can substitute chicken for cooked turkey; it's especially great for Thanksgiving! That's actually how this Leftover Turkey Salad (with Gnocchi) was born. You can also use rotisserie chicken, grilled chicken, or even canned chicken.
- Parsley: use chopped dill or a little bit of chopped chives.
- No Mayo Chicken Salad: I've tried making this recipe with Greek yogurt instead of mayo, and it works great too! It turns out creamy and delicious. Any fat content of the yogurt will work. Ranch dressing will also be a good substitute. You can also try making an avocado dressing by blending together avocado, water, and a little bit of salt, to taste.
- Add nuts: Add extra crunch and nutrition. Use pecans or walnuts. Toasting them before adding to the salad is ideal. Here are great three methods on how to toast walnuts.
Preparation
STEP 1: Poach the chicken thighs in slightly salted water until fully cooked. Allow to cool. Once cooled, cut the thighs into very small pieces.
STEP 2: Meanwhile, sauté the chopped onion and shredded carrot in cooking oil over medium heat. Season with salt and pepper. Set aside to cool.
STEP 3: Add all ingredients to a mixing bowl.
STEP 4: Stir well to combine all ingredients. Add a little more mayo, seasonings, and chopped prunes to adjust texture and flavor to your preference.
Top tips
- Cutting the chicken into smaller pieces before poaching speeds up time of cooking.
- Make sure to allow the chicken and sautéed onions and carrots to cool down before adding them to the salad, so they don't warm up the entire dish.
- Use the freshest celery and parsley available, so the celery is super crunchy and the parsley is not wilted.
- To achieve smaller celery pieces evenly distributed throughout the salad for extra crunch, begin by halving each celery rib lengthwise before finely chopping it.
Frequently Asked Questions
Yes, you can prepare most of the components in advance, but it's best to add the dressing shortly before serving to keep the salad fresh.
It's best to store the chicken salad in an airtight container in the fridge for up to 4 days.
Avoid Freezing: While you can freeze chicken salad, the texture and quality will be lost. Items like mayonnaise or dairy-based dressings tend to separate and become watery when thawed. Celery will also lose its texture. It's generally better to enjoy chicken salad fresh.
You can boost flavor with fresh herbs (such as cilantro, tarragon, and chives), and spices (such as oregano or paprika). You can also add a little bit of citrus zest. Additionally, using flavorful ingredients like olives or capers can enhance taste.
Yes, you can add hardboiled and very finely chopped eggs in the salad, but with the mixture of flavors and textures in our salad, it's really not necessary.
Serving suggestions
Serve the salad chilled or at room temperature. Serve it simply as salad, in a salad bowl, or as a sandwich on bread, on toast, in a wrap, pita bread, bagel, or croissant. Or, spread the chicken salad on a cracker or, as we do with my Olivier Salad, spread it on a baguette. Like our Tuna Salad Lettuce Wraps, you can serve this salad in lettuce cups, or endive boats. It's also the ultimate lunch; perfect for meal prep! Prepare it ahead and place it in a lunch box. The possibilities are endless!
What to serve with chicken salad
It's great with our Healthy Turmeric Oven Roasted Vegetables or a side of Oven Roasted Potato Cubes.
A fresh salad will also work great. Try serving it with this Spring Vegetable and Berry Salad or the yummy Cherry Tomato and Asparagus Salad.
Related
Looking for other recipes like this? Try these:
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Recipe
The Best Chicken Salad with Apples and Cranberries
Ingredients
- 6 chicken thighs boneless, skinless pieces (see note 1 in notes section below)
- 1 tablespoon cooking oil canola, vegetable
- ½ onion medium, chopped
- ½ carrot medium, peeled and grated
- 1 teaspoon salt divided, ½ teaspoon to cook chicken and ½ teaspoon to season onion and carrot
- ½ teaspoon ground black pepper
- ¼ cup fresh parsley chopped
- 2-3 celery ribs sliced, see note 2 in notes section below for cutting size recommendation
- 10-12 prunes finely diced
- ¼ cup dried cranberries
- 1 apple any variety you like
- 2 tablespoon mayonnaise see note 3 in notes section below for variations
Instructions
- If you are not using leftover chicken, poach the chicken thighs: Add water to a pot large enough to fit the chicken thighs and season it with a pinch of salt Heat the water over medium heat until it reaches a gentle simmer. The liquid should be hot but not boiling. Carefully place the chicken thighs into the pot, ensuring they are fully submerged. Cover the pot and let the chicken thighs poach gently for about 15 minutes. The thighs are done when they reach an internal temperature of 165°F and are no longer pink in the center. Use tongs or a slotted spoon to remove the poached chicken thighs from the liquid. Place them on a cutting board to rest and cool for a few minutes.
- Sauté the onions and carrot (optional): heat 1 tablespoon of cooking oil in a non-stick skillet, over medium-high heat. Add the chopped onion and grated carrot and saute for 2-3 minutes. Season with ½ teaspoon of salt and ½ teaspoon of ground black pepper. Continue to sauté, stirring occasionally, for an additional 2-3 minutes, until the carrots become tender and the onions are translucent. Allow to cool.
- In a large mixing bowl, combine the apple, cranberries, prunes, parsley, and celery, then add the cooled and chopped chicken and the cooled onion/carrot mixture. Add the mayo and stir well to combine. Serve at room temperature or chilled.
Notes
-
- Cutting the chicken into smaller pieces before poaching reduces cooking time. You can also use rotisserie chicken or leftover chicken or turkey.
- To achieve smaller celery pieces evenly distributed throughout the salad for extra crunch, begin by halving each celery rib lengthwise before finely chopping it.
- Mayo substitute: try Greek yogurt, or ranch dressing. You can also try making an avocado dressing by blending together avocado, water, and a little bit of salt, to taste.
- Use the freshest celery and parsley available, so the celery is super crunchy and the parsley is not wilted.
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