Description
This harvest chicken salad is the perfect bridge between summer freshness and autumnal comfort. Combining juicy diced chicken with maple-glazed pecans, tart cranberries, crisp apples, and fragrant herbs, it offers a sophisticated balance of savory and sweet. Its creamy herb-infused dressing makes it a nourishing, high-protein meal ideal for lunch, meal prep, or light dinners. Whether served in lettuce wraps or over greens, this dish is a wholesome, energy-boosting staple for any kitchen.
Ingredients
1 cup raw pecans
2 tablespoons avocado oil, divided
3 tablespoons maple syrup, divided
1 tablespoon fresh rosemary, minced
1 tablespoon coconut sugar
½ cup quality avocado oil mayonnaise
1 ½ tablespoons fresh thyme leaves
5 cups cooked chicken, diced
¾ cup crisp apples, chopped
2 ribs celery, finely chopped
½ cup dried cranberries
â…“ cup red onion, small diced
Sea salt and cracked black pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, toss the pecans with 1 tablespoon of avocado oil, 2 tablespoons of maple syrup, minced rosemary, and coconut sugar.
Spread the pecans on a parchment-lined baking sheet and roast for 8-10 minutes until fragrant and toasted; let cool completely.
In a large mixing bowl, whisk together the mayonnaise, remaining 1 tablespoon of maple syrup, remaining 1 tablespoon of avocado oil, and fresh thyme leaves.
Add the diced chicken, chopped apples, celery, dried cranberries, and red onion to the bowl with the dressing and fold until well combined.
Gently fold in the cooled maple-rosemary pecans.
Season with sea salt and cracked black pepper to taste and serve chilled.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For best texture, add the pecans right before serving to maintain their crunch. This recipe is naturally dairy-free and gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 12g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg