This easy, old-fashioned chicken salad recipe with fresh fruit and pecans is perfect for picnics, porch lunches, or Sunday suppers. A touch of sweetness, a satisfying crunch, and full of classic homemade flavor.
Chicken salad has always been one of those go-to recipes I come back to again and again—especially when the days are warm, the garden is bursting, and I don’t want to heat up the kitchen.
It’s the kind of meal that feels just a little fancy but comes together in no time, especially if you’ve got leftover chicken on hand.
This version has all the creamy, savory goodness you expect from a classic chicken salad, but with a fresh twist: sweet, juicy fruit and crunchy pecans.
It’s old-fashioned in the best way—simple ingredients, full flavor, and just the thing to pile high on a croissant, tuck into a lettuce wrap, or scoop up with crackers for a porch lunch or picnic in the sun.
Homemade Chicken Salad Recipe with Fruit and Pecans
Ingredients
- 1 pint home canned chicken, drained
- OR 2 cups cooked chicken
- 1 medium apple
- 1/2 cup grapes, any color, cut in half
- 1/2 pint canned pineapple chunks with juice (1 cup)
- 1/2 cup pecans or other nuts of your choice
Instructions
If you are using home canned chicken, drain the juice.
Put the chicken in a large mixing bowl and break up the chunks. Or shred the chicken if using leftovers.
Chop the apple into bite sized pieces and add to the bowl.
We like the Honey Crisp apples the best, but any crisp apple works well.
Add the grapes. I like to use different colors of grapes, but use whatever your family prefers.
Now add in the chopped pecans. I sometimes toast them when I have time for a little added flavor.
Add the pineapple chunks and enough juice to make the chicken salad come together nicely.
In this instance less really is more! Too much juice and it will just be runny, so add just a little at a time.
Mix it up until it’s well combined and check the liquid level. Once it comes together well, cover the bowl and refrigerate for 1 hour. This allows all the flavors to meld together.
Serve over salad, on a croissant or brioche bun, in a pita pocket, or with savory crackers as a dip.
If there is any left over, store it in the refrigerator in an airtight container for about 5 to 7 days.
That’s it! A simple, wholesome chicken salad that makes the most of what’s already in your fridge or pantry.
Whether you’re serving it up for a light Sunday supper, tucking it into lunchboxes, or just looking for a quick way to dress up leftover chicken, this recipe is a keeper.
If you give it a try, I’d love to know how it turned out for you! Leave a comment below or tag me on Instagram so I can see your creations.
Happy cooking, and may your table always be full of flavor and joy.
More sandwich recipes you might like:
Homemade Chicken Salad Recipe with Fruit and Pecans
Ingredients
- 1 pint home canned chicken drained
- OR 2 cups cooked chicken
- 1 medium apple
- 1/2 cup grapes any color, cut in half
- 1/2 pint canned pineapple chunks with juice (1 cup)
- 1/2 cup pecans or other nuts of your choice
Instructions
- If you are using home canned chicken, drain the juice.
- Put the chicken in a large mixing bowl and break up the chunks. Or shred the chicken if using leftovers.
- Chop the apple into bite sized pieces and add to the bowl.
- Add the grapes. I like to use different colors of grapes, but use whatever your family prefers.
- Now add in the chopped pecans. I sometimes toast them when I have time for a little added flavor.
- Add the pineapple chunks and enough juice to make the chicken salad come together nicely.
- In this instance less really is more! Too much juice and it will just be runny, so add just a little at a time.
- Mix it up until it’s well combined and check the liquid level. Once it comes together well, cover the bowl and refrigerate for 1 hour. This allows all the flavors to meld together.