Pioneer Woman Chicken Salad with Quick Pickled Apples

Pioneer Woman chicken salad with quick pickled apples is a creamy, crunchy salad with shredded chicken, toasted pecans and tart pickled Envy apples that comes together in 30 minutes. It's an easy make-ahead lunch idea for baby showers, picnics or Sunday brunch, and it's great as a sandwich or an appetizer.

Let the apples sit in the hot vinegar and honey brine for the full 10 minutes, because that is what gives them their bright tangy bite. Skip it and you get plain raw apple in a creamy salad, with none of the contrast that makes it so good.

Stirring 2 tablespoons of the pickling liquid right into the mayonnaise and sour cream dressing gives the salad a gentle tang that a plain mayo base never has. The apples also pickle in the microwave in under a minute, so you skip the stove and the long wait of a traditional brine.

Pioneer Woman Chicken Salad with Quick Pickled Apples

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

minute

Calories

420

kcal

Creamy chicken, toasted pecans, celery and cranberries get a sharp, juicy crunch from apples pickled in a honey and mustard brine. Spoon it onto thin apple slices or pile it into a sandwich for a salad that stays crisp.

Ingredients

• 2/3 c. apple cider vinegar
  

• 1/4 c. honey
  

• 1 tbsp. whole grain mustard
  

• 1/2 tsp. kosher salt
  

• 2 c. chopped Envy apples (about 2 apples)
  

• 1/2 c. mayonnaise
  

• 1/2 c. sour cream
  

• 1 tbsp. whole grain Dijon mustard
  

• 2 tbsp. pickling liquid (from Quick-Pickled Apples)
  

• 2 tsp. chopped tarragon, plus more for sprinkling
  

• 1 1/4 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• 4 c. chopped cooked chicken
  

• 1/2 c. toasted chopped pecans
  

• 1/2 c. chopped celery
  

• 1/2 c. chopped red onion
  

• 1/2 c. dried cranberries
  

• Thinly sliced fresh Envy apple rounds, cored
  

• Sandwich bread
  

• Arugula
  

Directions

• Heat the pickling brine: Combine 2/3 cup apple cider vinegar, 1/4 cup honey, 1 tablespoon whole grain mustard and 1/2 teaspoon kosher salt in a medium microwave-safe bowl. Microwave for about 45 seconds until very hot.
• Pickle the apples: Stir in 2 cups chopped Envy apples and let them stand for 10 minutes. Then drain, saving 2 tablespoons of the pickling liquid, and set the apples aside.
• Whisk the dressing: In a large bowl, stir together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon whole grain Dijon mustard and 2 tablespoons of the reserved pickling liquid. Add 2 teaspoons chopped tarragon, 1 1/4 teaspoons kosher salt and 1/2 teaspoon black pepper.
• Fold in the filling: Add 4 cups chopped cooked chicken, 1/2 cup toasted chopped pecans, 1/2 cup chopped celery, 1/2 cup chopped red onion and 1/2 cup dried cranberries. Then add the pickled apples and stir well until everything is coated.
• Serve the salad: Spoon the chicken salad onto thinly sliced, cored Envy apple rounds and sprinkle with a little more tarragon. You can also pile it onto sandwich bread with arugula if you like.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Cuisinart fine mesh strainer set, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple for the pickled apples?

Any firm, crisp apple that is sweet-tart works, like Honeycrisp or Granny Smith. Avoid soft apples such as Red Delicious, because they turn mushy in the hot brine and lose the crunch.

How long does this chicken salad keep in the fridge?

Stored in an airtight container, it keeps in the fridge for about 3 days. The apples soften a little over time, so for the best crunch I like to stir them in the day I serve it.

Can I make it ahead for a party?

Yes, you can pickle the apples and mix the dressing a day ahead and keep them separate in the fridge. Then toss everything together with the chicken and pecans shortly before serving, so the pecans stay crisp.

What can I use instead of the sour cream?

Plain Greek yogurt is the easiest swap, since it brings the same tang and creaminess. Use the same amount and taste before adding salt, because yogurt can be a little sharper.

What is the most common mistake with this salad?

Draining the apples poorly is the big one, because extra brine makes the dressing runny. Drain them well and use only the 2 tablespoons of liquid the recipe calls for.