The Best Ever Chicken Salad

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: Serves 4-6


  • 3½ cups boiled, shredded chicken (about 2 boneless skinless chicken breast halves)
  • 3 stalks celery, diced
  • ⅔ cup pecans, chopped
  • ½ cup dried cranberries, roughly chopped
  • 2 Tbsp finely grated Parmesan cheese
  • Sliced bread, or lettuce, for serving


  • ⅔ cup mayonnaise
  • ¼ cup apple juice
  • 3 Tbsp honey
  • 2 tsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 Tbsp poppy seeds
  • ½ tsp onion powder
  • 1/4 tsp Salt
  • freshly ground black pepper to taste


  1. Boil chicken for 15 minutes on medium high, 10 minutes more on medium. Take off eye and let cool in pot. Shred chicken with 2 forks.
  2. Combine the first five (5) ingredients in a large bowl.
  3. Whisk the dressing ingredients together. Pour dressing over chicken in large bowl. Toss gently.
  4. Serve as a sandwich, or on top of a lettuce leaf.

Notes: Recipe Origin: Adapted from this recipe.


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