Chicken Salad Recipe
Prep time
Total time
A chicken salad recipe made with chicken, crisp fall apples, dried cranberries, celery, pecans, green onions, and mayonnaise.
Recipe type: Salad
Cuisine: American
Serves: 8
  • 2-15 ounce cans cooked chicken or about 2 cups cooked chicken cut into small cubes
  • ¾ cup dried cranberries
  • 1 medium unpeeled red apple, finely chopped
  • ½ cup finely chopped celery
  • ¼ cup chopped pecans or almonds
  • 2 Tablespoons sliced green onions
  • ¾ cup mayonnaise
  • 2 Tablespoons lime juice
  • ½ teaspoon curry powder
  • 12 slices of bread or croissants
  1. Open the cans of chicken, drain well and place in a large mixing bowl. Or, if using cooked chicken, dice into small cubes. Add the dried cranberries.
  2. Finely chop the apple, celery, pecans, and slice the green onions.
  3. Add the mayonnaise, lime juice, and curry powder.
  4. Stir to combine. Cover and refrigerate for one hour or until ready to serve.
  5. Place equal amounts of the chicken salad on half of the slices of bread and top with the remaining slices of bread. Cut into quarters diagonally. You can also serve this chicken salad on full size croissants or mini-croissants.
Recipe by Vintage Cooking at