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Apple Chicken Salad

Alexa Kolbe
Total Time 20 mins
Servings 6 people


  • Half Roasted Chicken
  • 1/2 cup Celery chopped
  • 1/2 cup Dried Cranberries
  • 1/2 cup Red Onion chopped
  • 1/2 cup Pecans toasted
  • 1 cup Apple chopped
  • 1/2 cup Mayo
  • 1 tbsp Coconut Oil (if toasting pecans)


  • Chop celery, red onion, and apples into bite size pieces.
  • Heat cast iron skillet. Add coconut oil to pan. Once coconut oil is melted, add pecans to the skillet to toast the pecans. Add 1 tsp of brown sugar for flavor is desired.
  • Shred the chicken for the salad.
  • Add chicken, celery, cranberries, red onions, apples, and pecans to the same bowl.
  • Add mayonnaise to the mixture, and mix it all together.
  • EAT UP!


I have always added brown sugar to the toasted pecans for a little bit of flavor and added sweetness.