Joy's Spectacular Chicken Salad

Some of the very best recipes don't come from cookbooks—they come from the people we love. This delicious chicken salad is one of those recipes.
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I have to give all the credit to my daughter-in-law's mother, Joy. She made this delicious chicken salad for the family when we were visiting them in Missouri and I knew I needed the recipe. It's the kind of dish that quietly steals the spotlight. People go back for seconds, then ask, "Who made the chicken salad?"

What makes Joy's version so special is the seasoning. Instead of plain poached or roasted chicken, she seasons the chicken breasts generously with Montreal chicken seasoning before air frying them. That simple step adds incredible savory flavor to every bite and makes this anything but an ordinary chicken salad.

SIMPLE, FRESH INGREDIENTS

The combination of sweet dried cranberries, crisp apples, crunchy celery, toasted pecans, and just enough red onion creates the perfect balance of flavors and textures. A creamy mayonnaise and mustard dressing ties everything together without overpowering the fresh ingredients.

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THE DRESSING IS SIMPLY MAYO & MUSTARD...USE A LIGHT TOUCH WITH THE MAYO

I also love how versatile this recipe is. Serve it on buttery croissants for lunch with friends, spoon it into lettuce wraps for a lighter meal, pile it onto crackers as an appetizer, or enjoy it over a bed of greens for a satisfying dinner. It's equally at home at baby showers, church potlucks, bridal luncheons, picnics, and weekday meal prep.

One of the best parts is that it actually tastes even better after it has had a little time to chill in the refrigerator, making it an ideal make-ahead recipe. The flavors meld together beautifully, and the apples stay crisp while the cranberries soften just enough to add little bursts of sweetness throughout.

Joy was kind enough to share her recipe, and now it's become one of our family's favorites. I hope it finds a place in your recipe collection, too. If you're looking for a chicken salad that's a little more flavorful than the traditional version, this one is sure to become a repeat favorite.

Serving Ideas

• Piled onto buttery croissants
• In toasted sourdough or whole wheat sandwiches
• Wrapped in lettuce leaves for a low-carb meal
• Scooped onto crackers
• Served over a bed of mixed greens
• Stuffed into pita pockets

Tips

• Swap the apples for grapes if you prefer.
• Pecans can be substituted with walnuts or sliced almonds (or try my next version with dried apricots & pistachios)
• This chicken salad keeps well in an airtight container in the refrigerator for 3–4 days, making it perfect for meal prep.

Joy’s Spectacular Chicken Salad

Servings: approx.6

Ingredients
For the Chicken

• 2 boneless, skinless chicken breasts (or rotisserie chicken as a shortcut)
• 2 tablespoons olive oil
• 2 tablespoons Montreal chicken seasoning (see homemade recipe below)

For the Salad

• 1/2 cup mayonnaise like Chosen Avocado Oil Mayo
• 2 tablespoons Dijon or grainy mustard
• 2 celery stalks, finely chopped
• ¼ cup finely diced red onion
• 1 crisp apple (Honeycrisp, Gala, or Fuji), diced
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• Sea salt and freshly ground black pepper to taste

​Using a food chopper makes quick work of the salad ingredients.

Montreal Chicken Seasoning 
My version has no salt so you can adjust to your liking when using.

Ingredients

• 2 tablespoons paprika ( I love smoked Paprika)
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons crushed red pepper flakes (adjust to taste). I love Aleppo pepper flakes
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, crushed

1. Combine all ingredients in a small bowl.
2. Stir well until evenly mixed.
3. Store in an airtight spice jar for up to 6 months in a cool, dry pantry.

Instructions

1. Cook the chicken. Rub the chicken breasts with olive oil and coat evenly with the Montreal chicken seasoning. Air Fry, Grill, bake at 400°F, or pan-sear until the internal temperature reaches 165°F. Let cool completely.  We definitely prefer the air fry method!
2. Chop the chicken. Dice the cooled chicken into bite-sized pieces or shred it, depending on your preference.
3. Toast the pecans. Place pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Cool completely.
4. Make the dressing. In a large bowl, whisk together the mayonnaise and mustard until smooth.
5. Combine. Add the chicken, celery, red onion, apple, cranberries, and toasted pecans. Fold everything together until evenly coated.
6. Taste and adjust. Add additional salt and pepper if needed. Chill. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.