Chicken Pecan Apple Salad

There's something about a good chicken salad that stops you mid-week—I discovered this particular combination when I had leftover rotisserie chicken and a craving for something that felt both indulgent and light. My friend Sarah had just brought over fresh pecans from her sister's farm, and I remember standing at the kitchen counter thinking about how to make them shine without drowning everything in mayo. That's when it clicked: toast the pecans, add crisp apple for sweetness, and use Greek yogurt to balance the richness. The result was so good I've made it every week since.

I brought this to a potluck last summer where someone had mentioned they were tired of the same old salads, and watching people go back for seconds felt like a small victory. One guest asked for the recipe right there at the picnic table, and I realized it was because the flavors weren't pretentious—just honest and satisfying. It's become the dish I reach for when I want to impress without fussing.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken and pull off the skin for the best texture—it keeps everything from getting soggy and adds better flavor than plain boiled chicken.
• Pecan halves, 3/4 cup toasted and roughly chopped: Toasting them yourself in a dry skillet makes all the difference; it wakes up their natural oils and keeps them from tasting flat or stale.
• Large apple, cored and diced: Granny Smith or Honeycrisp work best—you want a little tartness to balance the creaminess, and these varieties stay firm instead of turning mushy.
• Celery stalks, 2 thinly sliced: The crisp texture is essential here; don't skip it or you'll miss the contrast that keeps every bite interesting.
• Red onion, 1/4 cup finely diced: A sharp bite against all the richness—if you find raw onion too harsh, soak the diced pieces in cold water for 5 minutes to mellow them out.
• Mayonnaise, 1/2 cup: This is your base, but Greek yogurt keeps it from becoming heavy, so don't skip that step.
• Plain Greek yogurt, 2 tbsp: It adds tang and keeps the dressing lighter without sacrificing creaminess.
• Dijon mustard, 1 tbsp: A small amount goes a long way—it adds complexity and prevents the salad from tasting one-note.
• Fresh lemon juice, 1 tbsp: Bottled works in a pinch, but fresh lemon keeps everything tasting clean and bright.
• Honey, 1 tsp: Just a whisper of sweetness to round out the mustard and tie flavors together.
• Salt and black pepper, to taste: Taste as you go—the dressing should make your mouth water a little.
• Fresh parsley, 2 tbsp chopped (optional): A fresh garnish that hints at the garden and makes the dish feel intentional instead of thrown together.
• Mixed salad greens, for serving: Butter lettuce or spring mix add body without competing with the salad itself.

Instructions

Toast the pecans:

Set a dry skillet over medium heat and add your pecan halves, stirring every 20 seconds or so until they smell fragrant and golden, about 3-4 minutes total. The moment you smell them is when you pull them off the heat—they keep cooking on their own, and you want them crunchy, not burnt.

Combine the main salad:

In your largest bowl, toss together the cooled pecans, diced chicken, apple, celery, and red onion, gently so nothing breaks apart. At this point it looks simple, but you're creating little pockets for the dressing to cling to.

Build the dressing:

In a separate small bowl, whisk the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and honey together until smooth. It should be creamy and pale golden, with no lumps of mustard hiding anywhere.

Bring it together:

Pour the dressing over the salad ingredients and toss gently with a rubber spatula or wooden spoon, turning everything over on itself until each piece glistens. This is where the magic happens—you're coating everything without crushing the pecans or apple.

Taste and adjust:

This is the moment to add more salt, pepper, lemon juice, or honey depending on what your mouth is telling you. Everyone's preferences are different, so trust your instinct.

Chill and serve:

You can serve this right away at room temperature, or refrigerate it for up to an hour if you prefer it cold. Serve it over a bed of mixed greens with a sprinkle of fresh parsley on top.

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My favorite memory of this dish isn't actually from eating it—it's from teaching my niece how to toast pecans and watching her face when she realized how good they smelled. She became obsessed with the toasting part and insisted on doing it every time I made the salad after that, which meant she was invested in the whole thing. Small moments like that remind me that food is really just an excuse to spend time with the people you care about.

Why This Works

The secret isn't a single ingredient—it's the balance. You've got richness from the pecans and mayo, brightness from the apple and lemon, texture from the celery, and a subtle sharpness from the mustard and onion. Nothing overpowers anything else, which is why you can eat a whole bowl and never feel bored or too full.

Make It Your Own

This salad is flexible enough to work with what you have on hand. I've added dried cranberries when I was out of fresh apple, swapped in almonds when pecans weren't around, and even tossed in fresh grapes for extra sweetness during summer. The base is strong enough to handle small changes without falling apart.

Storage and Serving

Make this up to 4 hours ahead of time—it actually improves as it sits and the flavors get to know each other better. The only exception is if you're serving it over greens; do that right before eating so the greens don't get soggy. Cold, at room temperature, on whole grain bread, or tucked into a wrap—this salad is endlessly adaptable and always reliable.

• Store leftovers in an airtight container in the refrigerator for up to 3 days, though the pecans soften slightly over time.
• If you're meal prepping, keep the dressing separate and toss it all together the night before you eat it.
• Freeze isn't recommended since mayonnaise separates, but you can absolutely double the recipe and eat it all week.

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This is the kind of recipe that becomes a reliable friend in your cooking life. Make it once and you'll find yourself making it over and over, tweaking it slightly each time until it feels like yours.

Recipe FAQs

→ How do I toast pecans evenly?

Toast pecans over medium heat in a dry skillet, stirring frequently for 3–4 minutes until fragrant and lightly browned.

→ Can I substitute Greek yogurt for mayonnaise?

Yes, using all Greek yogurt creates a lighter, tangier dressing while maintaining creaminess.

→ What apples work best for this salad?

Firm, crisp apples like Granny Smith or Fuji add refreshing crunch and balance the creamy dressing well.

→ Is it better to serve this chilled or room temperature?

Both work well; chilling melds flavors, while room temperature enhances the dressing’s richness.

→ Can dried cranberries be added to this salad?

Yes, dried cranberries offer a sweet-tart contrast and pair nicely with the pecans and chicken.