Salads
This chicken salad recipe with sweet salad cubes transforms an everyday dish into something extraordinary with a perfect balance of creamy, herby goodness and unexpected sweetness.
The secret lies in candied fruit or marshmallows that add a delightful crunch and subtle sweetness, cutting through the richness of the chicken and mayo. I developed this recipe after craving a salad that felt special enough for company but simple enough for a weeknight lunch.
The foundation of this salad is tender, shredded chicken mixed with a creamy dressing infused with fresh herbs and a touch of citrus.
What makes it unique is the addition of sweet salad cubes—whether you choose candied pineapple, dried cranberries, or even mini marshmallows—that provide a satisfying crunch and a hint of sweetness that contrasts beautifully with the savory elements.
The result is a salad that's both refreshing and indulgent, perfect for sandwiches, wraps, or as a standalone dish.
What you'll end up with is a creamy, flavorful chicken salad that's elevated by the unexpected sweetness of the cubes. The texture is perfect—creamy from the dressing, tender from the chicken, and delightfully crunchy from the sweet additions.
This recipe is ideal for meal prep, as it keeps well in the fridge and tastes even better the next day, making it a go-to for busy weekdays or special occasions.
Serve this chicken salad on crusty bread for sandwiches, in lettuce wraps for a lighter option, or simply spooned over a bed of greens. The sweet cubes add a playful touch that makes this salad feel like a gourmet treat without the fuss. Here's how to make it!
Ingredients for chicken salad recipe with sweet salad cubes
These simple yet extraordinary ingredients blend creamy, herby, and sweet elements for an unforgettable chicken salad experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast 🍗 | 2 cups | Shredded, boneless, skinless |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Sweet Salad Cubes 🍍🍒 | ½ cup | Candied pineapple, cranberries, or marshmallows |
| Fresh Celery 🥬 | ½ cup | Finely chopped, crisp |
| Red Onion 🧅 | ¼ cup | Finely diced, mild flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | 2 tbsp | Chopped, mild onion flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Crusty Bread 🍞 | 4 slices | For serving, optional |
The chicken breast is the star—look for boneless, skinless cuts at Trader Joe's or your local butcher for the best texture. Shred it while still warm for tender, bite-sized pieces. For extra flavor, season the chicken with salt and pepper before cooking. The sweet salad cubes are what make this recipe special—candied pineapple or dried cranberries add natural sweetness, while mini marshmallows bring a playful touch. Grab a bag of pre-candied fruit from the baking aisle or make your own by tossing dried fruit with a little honey and orange zest.
No fresh dill? Substitute with parsley or tarragon—though dill’s bright flavor is ideal. Running low on mayo? Greek yogurt or vegan mayo works in a pinch, though the texture will be slightly lighter. The honey balances the richness of the mayo, so don’t skip it—even a teaspoon makes a difference. For extra crunch, add toasted pecans or walnuts (about 2 tbsp) if you’re feeling adventurous. The red onion adds a mild bite, so adjust to taste—some folks like it sharper, others prefer it milder.
This salad keeps beautifully in the fridge for up to 4 days, though the flavors deepen after a night’s rest—trust me on that. Store it in an airtight container with a layer of plastic wrap pressed directly on the surface to prevent drying. For meal prep, portion it into small jars or containers with the bread slices on top—perfect for quick lunches. If using marshmallows, add them just before serving to keep them fluffy and avoid sogginess.
Why You'll Love This Recipe
- Sweet Cubes Shortcut: I swear by this trick—those pre-cubed salad mixes cut my chopping time in half. No dice, no fuss, just toss them in whole with the chicken, celery, and onion. My knife stays clean, and my salad still tastes like I slaved over it.
- Creamy Crunch Balance: That sweet cube magic? It’s the secret weapon. The slight tang and crunch cut through the mayo’s richness while keeping every bite light and satisfying. Honestly, I’ll take this over dry, boring chicken salad any day.
- Lunchbox Legend: Between us, this is my go-to for packed lunches—especially when I’m prepping for the week. The cubes stay crisp, the chicken holds up, and my kids actually eat it. (Yes, even on a Tuesday.)
- Budget-Friendly Flex: Sweet salad cubes stretch my grocery dollars further than fresh lettuce ever could. A single bag lasts me three salads, and the flavor? It’s the same as a pricier mix. Plus, leftover chicken gets repurposed into wraps or sandwiches—zero waste.
Step-by-step instructions for chicken salad with sweet salad cubes
Here's how to create a perfectly balanced chicken salad with sweet, crunchy cubes and creamy herb notes.
Shred the Cooked Chicken Breast
Take the 2 cups Cooked Chicken Breast and shred it using two forks or your hands. I like to pull the meat apart into bite-sized pieces—about ½-inch to ¾-inch in size. This texture gives your salad that classic, hearty feel while still being easy to eat. If your chicken is particularly dry, mix in 1 teaspoon of mayonnaise to help retain moisture during assembly.
As you shred, give the chicken a quick taste. If it needs a little brightness, add ½ teaspoon of lemon juice right now—this will keep the flavors vibrant through the mixing process. Set the shredded chicken aside in a medium bowl while you prep the other ingredients.
Mix the Creamy Base and Sweet Elements
In a separate small bowl, combine the 0.5 cup Mayonnaise, 1 tablespoon Lemon Juice, 1 tablespoon Honey, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Whisk these ingredients together until smooth and fully blended. This creamy mixture is the foundation of your salad, so make sure it's perfectly smooth—no lumps allowed.
Next, fold in the 0.5 cup Sweet Salad Cubes and 0.5 cup Fresh Celery into the shredded chicken. The sweet cubes will add a delightful crunch and burst of flavor, while the celery keeps everything fresh and crisp. I like to use my hands for this step—it helps distribute the ingredients evenly and prevents overmixing, which can make the salad dense.
Add Fresh Herbs and Aromatics
Now it's time for the fresh flavors. Add the 0.25 cup Fresh Dill and 0.25 cup Red Onion to the bowl. The dill brings a bright, herby note that balances the richness of the mayonnaise, while the red onion adds a subtle sharpness. Stir everything together gently—just until the herbs are evenly distributed.
Finally, sprinkle in the 2 tablespoons Fresh Chives and mix one last time. The chives add a delicate onion flavor that ties everything together beautifully. Taste the mixture and adjust the seasoning if needed—you might want a touch more salt or a splash of lemon juice to brighten the flavors even more.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together perfectly, making every bite taste like a harmonious blend of sweet, creamy, and herby notes. I like to give it up to 1 hour if I can—it’s worth the wait!
When ready to serve, scoop the chicken salad onto plates or directly onto the 4 slices Crusty Bread for an open-faced sandwich. The crunch of the sweet salad cubes and the creamy texture of the chicken will make this dish a showstopper at any gathering. Enjoy it immediately for the best experience!
Pro Tips For Making Chicken Salad Recipe With Sweet Salad Cubes
- Shred, Don’t Shred: Chicken salad isn’t a puzzle—big chunks hold together better than shreds. Tear the cooked chicken into rough, uneven pieces about the size of a walnut. I used to over-shred, and the salad turned mushy when mixed with mayo. Big pieces stay juicy and bite-sized.
- Soak Sweet Cubes First: Sweet salad cubes (the dried kind) are salty and hard—soak them in warm water for 10 minutes before adding to the salad. This softens them and cuts the saltiness so they don’t overpower the chicken. (Yes, even if you’re impatient like me, don’t skip this.)
- Dice Onion Like a Pro: Fine dice the red onion—smaller than a pea, but not so small it disappears. If you’re lazy, pulse it in a food processor, then toss it in. But if you’re feeling fancy, slice it first, then stack and chop for even pieces. Uneven onion bits make the salad look messy, even if it tastes great.
- Chill Before Mixing: Let the chicken cool completely before tossing it with mayo. Warm chicken mixed with mayo turns greasy and clumps together. Pop the chicken in the fridge for 15 minutes after cooking, and you’ll avoid a sad, gloppy salad. (Your future self will thank you.)
Regional styles of this chicken salad recipe with sweet salad cubes
Southern Sweet Tea Style
In the South, chicken salad often gets a sweet twist with mini marshmallows and a touch of honey—just like this recipe! I grew up eating this version at family picnics, where it was served on buttered brioche bread with a drizzle of peach jam.
The marshmallows add a nostalgic, fluffy crunch that balances the creamy mayo perfectly. For extra Southern flair, fold in ½ cup chopped pecans and a pinch of cayenne pepper for a subtle kick. 🍯
Midwest Candied Fruit Twist
The Midwest loves bold, fruity flavors, so this version swaps marshmallows for candied pineapple or cherries—think of it like a sweet-and-sour chicken salad.
I’ve made this with ½ cup candied pineapple from the baking aisle at Walmart or Costco, and it adds a tropical vibe that pairs surprisingly well with the herby dill. For a tangy contrast, add 1 tablespoon of apple cider vinegar to the dressing.
Serve it on rye bread with a side of pickles for a classic Midwest combo. 🍍
East Coast Citrus Kick
On the East Coast, especially in New England, chicken salad often leans into bright citrus flavors to cut through the richness. Swap the honey for orange marmalade (about 2 tablespoons) and use candied orange peel as your sweet cubes.
I love adding ½ cup chopped celery and 1 tablespoon of Dijon mustard to the mayo for a tangy depth. Serve it in lettuce cups or on sourdough toast with a sprinkle of flaky sea salt—it’s a refreshing twist perfect for summer. 🍊
West Coast Fusion
Out West, where fusion flavors reign, this chicken salad gets a spicy-sweet makeover. I’ve seen it done with dried mango or candied jalapeños (about ½ cup) for heat and sweetness. Add 1 teaspoon of smoked paprika to the mayo and top with crumbled cotija cheese and cilantro before serving.
This version is amazing in tortilla wraps with a side of avocado slices—it’s like a California-style chicken salad sandwich. 🌶️
Texas BBQ-Inspired
In Texas, everything gets a smoky, bold twist. For this version, mix ½ cup of BBQ sauce (like Stark’s Original) into the mayo and add ½ cup of candied pecans for crunch.
Top the salad with crumbled bacon and a sprinkle of smoked paprika before serving. It’s rich, smoky, and sweet all at once—perfect for a Texas-style chicken salad sandwich on Texas toast. 🔥
Nutrition facts
Frequently asked questions
What are the best sweet salad cubes to use in this recipe?
For this recipe, I recommend candied pineapple, dried cranberries, or mini marshmallows—they add the perfect balance of sweetness and crunch. Pre-candied fruit from the baking aisle works best, but you can also make your own by tossing dried fruit with a little honey and orange zest. If you prefer something more nostalgic, marshmallows create a fun, fluffy texture that pairs beautifully with the creamy chicken.
Can I make this chicken salad ahead of time?
This salad tastes even better after 24 hours in the fridge as the flavors meld together. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent drying. If using marshmallows, add them just before serving to keep them fluffy. For meal prep, portion it into small jars with bread slices on top—perfect for quick lunches all week.
How can I adjust the sweetness level?
The honey and sweet cubes provide balanced sweetness, but you can tweak it to taste. For a milder version, reduce the honey to ½ tablespoon or swap marshmallows for dried apricots. If you love sweetness, add 1 extra tablespoon of honey or increase the sweet cubes to ⅔ cup. Taste as you go—this salad is all about finding your perfect sweet-to-savory ratio!
What’s the best bread for serving this chicken salad?
Crusty bread like sourdough or brioche works beautifully, but you can also serve it in lettuce wraps or on rye toast for a lighter option. For extra flair, toast the bread first to add crunch. If you’re feeling adventurous, try pita bread or baguette slices—the crispy texture contrasts perfectly with the creamy salad.
Can I make this recipe without mayo?
Yes! Swap the mayo for Greek yogurt or vegan mayo for a lighter version, though the texture will be slightly less rich. For extra creaminess, add 1 tablespoon of sour cream or cream cheese. Just note that the salad may hold together differently—it’ll still taste delicious, just with a different mouthfeel.