chicken salad with apples and pecans

Apple Pecan Chicken Salad

I find lunches to be one of the toughest meals to plan. I either find myself making a “Tom bowl” (buy my ebook if you want that recipe, among others!), or eating leftovers. But this chicken salad has become a new favorite at lunchtime, and I find myself making it weekly. I’m lucky if it lasts more than two days, and my wife and I are always elbowing each other for the last serving.

I buy cheap cuts of chicken at the grocery store (bone-in breast and thighs work great), cook them in the crockpot, let them cool, and shred them. To that, I add a chopped apple or two, some chopped pecans, and for some extra sweet/tart flavor, dried cranberries. Mix that up with some mayo and you have a really macronutrient-balanced meal: plenty of protein, fat and carb (chicken, mayo and apple, respectively). I eat mine plain with a spoon, but you can use this on a sandwich, in a wrap, or on top of spinach and lettuce…your call. ¬†Great fuel for your body combined with happy tastebuds? Sign me up.

Apple Pecan Chicken Salad

Serves 3
Prep time 10 minutes
Meal type Lunch, Main Dish
Misc Serve Cold


  • 2 cups cooked chicken (shredded or diced)
  • 3/4 cups mayonnaise
  • 1 apple (diced)
  • 1/2 cup dried cranberries
  • 3/4 cups chopped pecans
  • salt & pepper to taste
  • dash cinnamon


Step 1
Mix all ingredients together; season with salt and pepper to taste.
Step 2
Chill and serve cold.
  1. Jen S. says:

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  2. Jen S. says:

    …and, truth be told, I’ve spent $20 on a lot stupider things!

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