Mom’s Perfect Chicken Salad

For the first time in 81 years, my mom hosted a luncheon — a special gathering to honor and thank those who helped care for my dad during his illness. She and I poured our heart into every detail, preparing a spread that was as generous as it was delicious. There were plenty of dishes to enjoy, but one stood out above the rest: Mom’s chicken salad.

This chicken salad is more than just a recipe — it’s a favorite at church potlucks, family gathering, and nearly every function she attends. With its sweet bursts of cranberries, the crunch of toasted pecans, and the crisp freshness of SugarBee apples, it’s a dish that brings comfort, joy, and just the right touch of elegance.

It’s no surprise it was the star of the luncheon — just like Mom.

Mom’s Perfect Chicken Salad

Ingredients (serves 4)

• 2 cups cooked chicken, shredded or chopped (rotisserie chicken works well)
• 1 SugarBee apple, diced (leave the skin on for color and texture)
• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped (toasted for extra flavor)
• 1/3 cup celery, finely chopped
• 2 tablespoons red onion, finely minced (optional)
• 1/2 cup mayonnaise
• 1 tablespoon plain Greek yogurt (optional, for a lighter, tangier taste)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice or apple cider vinegar
• Salt and black pepper, to taste
  

Instructions

Dice the SugarBee apple and celery. Roughly chop the pecans. If desired, toast the pecans in a dry skillet over medium heat for 3–5 minutes. (

In a large bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice or vinegar, salt, and pepper.

Add the chicken, diced apples, cranberries, celery, pecans, and red onion (if using) to the bowl with the dressing.

Gently stir until everything is evenly coated.

For best flavor, cover and refrigerate for at least 30 minutes before serving.

Enjoy it on a croissant, sandwich bread, or wrapped in lettuce leaves.  Great on a bed of greens or spooned into halved avocados, too!

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