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Sweet & Savory Chicken Salad with Candied Pecans and Maple Dressing

This fall chicken salad combines tender chicken with crisp apples, dried cranberries, and sweet, crunchy candied pecans. Tossed in a creamy maple-Dijon dressing, it’s cozy, slightly sweet, and full of texture, perfect served in sandwiches, wraps, or over greens for an easy autumn meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 Servings
Course: Main Course, Salad
Ingredients Equipment Method

Ingredients
  

For the Salad
  • 3 cups Cooked chicken shredded or cubed (rotisserie works great)
  • 1 Crisp apple (Honey crisp or Fuji), diced
  • ½ cup Celery finely sliced
  • ½ cup Red grapes halved
  • ½ cup Dried cranberries
  • ½ cup Candied pecans chopped, see recipe below
  • 2 Green onions thinly sliced
  • ½ cup Crumbled feta or goat cheese optional, for tang
For the Dressing
  • ½ cup Mayonnaise or half mayo + half Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp Maple syrup or honey
  • 1 tsp Apple cider vinegar
  • ½ tsp Garlic powder
  • ¼ tsp Cinnamon optional, for a subtle fall note
  • Salt & pepper shakers to taste
For the Candied Pecans
  • 1 cup Granulated sugar
  • 1 tsp Ground cinnamon
  • ½ tsp Salt
  • 1 Egg white
  • 1 tbsp Water
  • 1 tsp Vanilla extract
  • 1 lb (about 4 cups) Pecan halves

Equipment

  • Large mixing bowl
  • Whisk
  • Knife & cutting board

Method
 

  1. Make the Candied Pecans
    Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
    In a small bowl, mix sugar, cinnamon, and salt.
    In a large bowl, whisk egg white, water, and vanilla until frothy.
    Add pecans to egg mixture and toss to coat. Sprinkle sugar mixture over and stir until pecans are covered.
    Spread pecans on the baking sheet in a single layer. Bake 40–45 minutes, stirring every 15 minutes.
    Let cool completely (they’ll crisp up as they cool). Chop ½ cup for the salad and save the rest.
  2. Prep the Salad Ingredients
    Cook and cube chicken if not using pre-cooked.
    Dice apple, slice celery and grapes, chop candied pecans, and slice green onions.
  3. Make the Dressing
    In a small bowl, whisk together mayonnaise, Dijon, maple syrup, apple cider vinegar, garlic powder, cinnamon, salt, and pepper until smooth and creamy.
  4. Assemble the Salad
    In a large mixing bowl, combine chicken, apple, celery, grapes, cranberries, candied pecans, green onions, and cheese (if using).
    Pour dressing over the top and stir gently until evenly coated.
  5. Chill & Serve
    Cover and refrigerate for at least 30 minutes to let flavors meld.
    Serve on croissants, in wraps, or over a bed of mixed greens.