Chicken Salad Wrap With Honeycrisp Apples, Cherries and Pecans

My daughter, Danielle, will tell you this recipe tastes like home. Filled with flavor and brightened by citrus, this Chicken Salad Wrap With Honeycrisp Apples, Cherries and Pecans is what we call “newstalgic.” It's a modern twist on a beloved classic. 

What makes it special is the sweet crunch of Honeycrisp apples, the nutty depth of pecans, and a burst of tart cherries. It’s the kind of recipe that brings back memories but still feels fresh and exciting.

The Prep Work

The recipe doesn’t have a lot of prep work. Dice the celery small with a 7" Santoku until you have about one cup. If you’re unsure how best to dice celery, check out Cutco’s step-by-step tutorial.

Moving onto the Honeycrisp, you will need about one cup. Use a 4" Paring Knife to quarter, core and thinly slice the apples and then turn crosswise to dice. We used Honeycrisp apples because they are my favorite and they’re typically in season through October. They bring vibrant color, crisp texture and a juicy sweet-tartness that really steps up the flavor in this recipe.

Keeping the dice small means a better flavor balance in every bite.

Use a 7-5/8" Petite Chef knife with a gentle rocking motion to chop the pecans. You are aiming for smaller, bite-sized pieces, not a fine mince, so the nutty flavor and crunch remain.

You'll need about four cups of grilled chicken, chopped into three-quarter-inch cubes. We used the 6-3/4" Petite Carver to do this. Don't stress about making it from scratch. Rotisserie chicken or any kind of leftover chicken (baked, broiled, etc.) works perfectly.

Once everything is ready, place the chicken in a large mixing bowl and add the mayo, mustard, sweet pickle relish, spices, celery, apples, cherries and chopped pecans. Combine everything together and adjust seasoning to taste.

Serve and Enjoy

This Chicken Salad Wrap With Honeycrisp Apples, Cherries and Pecans has a crunchy sweetness, balanced by the nuttiness and tart cherries. The mustard gives a distinctive flavor to the mayo that brings all the flavors together. It’s full of contrasts. It is crunchy, juicy, nutty and sweet, and it all just works. Serve the chicken salad in tortilla wraps with arugula or tweak to your own tastes.

You may think of this as a cold sandwich, but consider trying it as a melt. Toast the bread, top with the chicken salad and your favorite cheese, and then place under the broiler for a few minutes to get everything melty and warm, and then serve. If you have never tried it that way before, prepare to be surprised and delighted. You can also try making these on a bagel sandwich or in a quesadilla.

This dish has become a staple in our home. One bite and it might become one in yours, too.