Description
Fresh, crunchy, and creamy — this cranberry apple chicken salad with pistachios is made to last. Tender chicken, crisp apples, tangy cranberries, and toasted pistachios come together in a creamy herb dressing. It stays fresh in the fridge for up to 3–4 days, making it perfect to prep ahead for easy lunches, wraps, or light dinners all week long.
Ingredients
For the Salad
2 cups rotisserie chicken
1/2 cup low-sugar dried cranberries
1/2 honey crisp apple, diced
1/2 cup celery (from 1-2 sticks), cut in half lengthwise, then sliced
2 tablespoons shallots, finely diced
1/2 cup unsalted pistachios, lightly crushed
For the Dressing
3 tablespoons mayo
1/3 cup plain Greek yogurt
1/2 tablespoon honey
1/2 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon tarragon, finely chopped
2 garlic cloves, minced
Salt & freshly ground black pepper, to taste
Instructions
- Toast the pistachios – Place them in a dry skillet over medium-low heat. Toast for 3–5 minutes, tossing frequently, until golden and fragrant. Transfer to a cutting board, coarsely chop, and set aside to cool.
- Combine the salad ingredients – In a large mixing bowl, add the diced chicken, dried cranberries, apple, celery, shallots, and cooled pistachios.
- Make the dressing – In a small bowl, whisk together all of the dressing ingredients until smooth and combined.
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Bring it all together – Pour the dressing over the salad (to taste) and stir until everything is evenly coated. Enjoy right away or cover and refrigerate for up to 3–4 days.
Notes
Toast the pistachios before adding for deeper flavor and crunch.
This salad keeps well for 3–4 days in the fridge — perfect for meal prep.
Use rotisserie chicken for ease, or substitute poached or leftover chicken.
A Honeycrisp apple adds sweetness and crunch, but a Granny Smith works if you want tartness.
Adjust the dressing amount to your taste — add a little at a time until it’s just right.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American