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Maple chicken salad stirs shredded leftover chicken with carrot, dried cranberries, and a maple-kissed bacon mayonnaise that makes it taste like Sunday lunch in a bowl. That spoonful of maple syrup against the smoky mayo is what regular chicken salad never manages. Pile it into an apple boat or onto a crisp romaine leaf and lunch is done.
Pro Tips
- This is the ideal leftover-chicken recipe — shred meat from a Sunday roast, or fall back on canned chicken breast when the fridge is bare.
- Taste before adding salt: bacon mayonnaise is already seasoned, and the salad flips from balanced to briny fast.
- Spoon the salad into cored apple halves for boats — kids eat twice as much when lunch arrives in an edible bowl.
- If you use plain mayonnaise instead of Bacon Mayonnaise, fold in some crumbled cooked bacon to bring the smoky depth back.
- Chill the salad for 30 minutes before serving so the maple and mayo soak into the shredded meat.
Frequently Asked Questions
How long does maple chicken salad keep?
Three to four days in an airtight container in the fridge. The cranberries soften slightly, which most people find improves it.
What can I use instead of bacon mayonnaise?
Regular paleo mayonnaise works — keep the maple syrup, and add a little crumbled bacon to recreate the smokiness the salad is built on.
Can I use turkey instead of chicken?
Absolutely — shredded roast turkey is a natural post-holiday swap and stands up to the maple and cranberry flavours just as well.
What's the best way to serve it?
On a romaine leaf for crunch or in an apple boat for lunchboxes; it also works spooned into tomatoes or halved avocados.
Recipe Card
Ingredients
Method
- 1.
- Mix together chicken, carrots, and cranberries.
- 2.
- Add mayonnaise, syrup, salt (taste first, the bacon mayonnaise is already salty), and pepper.
- 3.
- Mix until combined, and enjoy!
