Cranberry Apple Chicken Salad with Pistachios

I grew up in a house where salads of every kind made an appearance. My mom either whipped them up or bought them ready-made, and most of the time, I passed them right by. Why? One word—mayonnaise. Macaroni salad? No thank you. Egg salad? Hard pass. Chicken salad? My taste buds waved the white flag before the first bite. The overpowering flavor of mayo meant I could never enjoy the ingredients hiding beneath it.

But as I got older, I realized there’s life beyond mayo. In fact, you can still get creaminess without tasting like you’ve just eaten a jar of the stuff. Greek yogurt, honey, Dijon, and herbs can handle the job beautifully. And yes, mayo lovers—you can still stir it in later if you want. However, for me, you can’t exactly “stir it out” once it’s already in there, so I keep it light.

Whenever we’re flying through Denver International Airport, Gary and I make a beeline for Woody Creek Bakery & Café on Concourse B. While other people grab sad burgers or mystery pretzels, we’re ordering fresh salads, soups, and sandwiches that somehow feel homemade. As a result, this isn’t your typical airport fare. Their fresh salads, hearty soups, and sandwiches feel comforting in a setting that rarely delivers that. Gary never hesitates—so nine times out of ten, he’s got the Cranberry Chicken Walnut Sandwich in his hand before I’ve even decided. Each time, he takes a bite and looks like he’s just discovered food for the first time. Watching his face light up inspired me to bring that flavor home.

Of course, I didn’t just copy it. Instead, I Groove Grub’d it. Why stick with walnuts when pistachios bring color, crunch, and a little sass? At the Tastemaker Conference earlier this year, I stumbled across something I had never seen before—unsalted pistachios. My immediate thought was, “Where have you been all my life?” Because of this, I was determined to try them in a recipe, and this salad was the perfect testing ground. The unsalted pistachios added crunch without overpowering the other flavors, and suddenly I knew they had earned a permanent spot in my kitchen. Furthermore, why limit myself to cranberries when crisp apples add sweetness and texture? And if I can tuck in a little shallot for a mild onion note, it’s even better. Suddenly, this wasn’t just a chicken salad—it was an everything-but-the-kitchen-sink kind of creation.

The dressing? That’s where the fun kicks in. Instead of drowning everything in mayo, I built it like a good playlist. A base of Greek yogurt, a drizzle of honey for sweetness, Dijon mustard for punch, and a little tarragon to keep things interesting. To keep Gary happy, I left a touch of mayo in the mix. After all, partnership is about compromise. But let’s be honest, it can’t all be about him, right?

Now comes the fun part—deciding how to serve it. This Cranberry Apple Chicken Salad with Pistachios works in just about any direction you want to take it. For example, want to keep it light? Serve it over peppery arugula and call it a salad. Feeling fancy? Go full croissant sandwich and live your best life. Want comfort? Tuck it between slices of crusty whole-grain bread. Or do what I usually do: grab a fork and eat it straight out of the bowl while standing in the kitchen.

Of course, you can riff in your own way. Hardcore mayo fan? Spread more on your bread. Crunch addict? Add more pistachios, or even sunflower seeds. Planning ahead? This salad gets better overnight, so tomorrow you will thank today-you.

At the end of the day, this Cranberry Apple Chicken Salad with Pistachios is proof that even a mayo-hater can fall for chicken salad. It’s got crunch, sweetness, tang, and a little bite—all the elements of a good song. Therefore, it’s familiar enough to hum along to, but with a remix that keeps it interesting. And honestly? It’s the kind of dish that might just make you forget mayo ever existed.