Cranberry Jalapeño Chicken Salad with Apples

A creamy, crunchy cranberry jalapeño chicken salad with crisp apple, toasted pecans, and fresh dill, tossed in a tangy maple-Dijon dressing. Sweet, a little spicy, high in protein, and perfect for meal prep.

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Course Salad

Cuisine American

Ingredients

¾ cup mayonnaise
2 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1 –2 teaspoon pure maple syrup
Salt to taste
Black pepper to taste
Salad
2 ½ cups cooked chicken diced or shredded
1 small Honeycrisp or Pink Lady apple finely diced
½ cup dried cranberries
1 jalapeño finely minced (seeds removed for mild heat)
½ cup pecans toasted and chopped
2 tablespoon fresh dill chopped

Instructions

Toast the pecans. Add the pecans to a dry skillet over medium-low heat. Stir often for 3–5 minutes, until they smell fragrant and darken slightly. Let them cool completely, then chop.
Make the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper until smooth.
Add the mix-ins. Add the chicken, apple, dried cranberries, jalapeño, toasted pecans, and dill.
Toss and taste. Toss gently until everything is evenly coated. Taste and adjust, adding a splash more vinegar for brightness or a little more maple syrup for sweetness.
Chill. Cover and refrigerate for 30 minutes before serving to let the flavors come together.

Video

Notes

Shortcut: Rotisserie chicken or leftover turkey works perfectly here.
Lighter option: Swap half the mayo for plain Greek yogurt.
Meal prep: Store the pecans separately and stir them in just before serving so they stay crunchy.
Storage: Keep in an airtight container in the fridge for 3–4 days. This salad doesn’t freeze well.
Serving ideas: Serve on croissants, toasted sourdough, or wraps, in lettuce cups, or with crackers.