Get ready for a dish that turns humble ingredients into something simply irresistible: Cranberry Pecan Chicken Salad. This delightful recipe is the perfect mix of creamy, crunchy, tangy, and slightly sweet, making it a favorite for lunches, picnics, or meal prep. The tender chicken pairs beautifully with chewy dried cranberries, buttery pecans, and a zippy dressing that brightens each bite. Whether piled on a croissant, tucked into lettuce cups, or eaten straight from the bowl (no shame here!), this Cranberry Pecan Chicken Salad is the upgrade your mealtime deserves.

Cranberry Pecan Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a few simple ingredients can create such a memorable salad! Each addition brings its own charm, and together they make this Cranberry Pecan Chicken Salad shine with color, texture, and flavor.

Cooked chicken breast: The heart of the salad, cooked until tender and either chopped or shredded for that perfect bite.
Dried cranberries: A pop of sweet-tart flavor that adds beautiful color and a lovely chewy texture.
Chopped pecans: Adds irresistible crunch and a buttery note—toast them first for an extra flavor boost!
Mayonnaise: Brings rich creaminess to the dressing, binding everything together.
Plain Greek yogurt: Lightens up the dressing while adding extra creaminess and a hint of tang.
Dijon mustard: Supplies a zesty kick that balances the salad’s sweetness.
Garlic powder: Lends a subtle, savory background flavor that rounds things out.
Onion powder: Boosts the savory notes and deepens overall flavor.
Salt and black pepper: Season to your taste for the perfect savory balance.
Green onions: Delivers fresh, mild onion flavor and a hint of color.
Celery stalk: Adds crispness and a refreshing crunch in every bite.
Juice of 1/2 lemon: Brightens up the salad and helps balance the creamy dressing.

How to Make Cranberry Pecan Chicken Salad

Step 1: Prep and Combine the Salad Base

Start by gathering your cooked chicken, dried cranberries, chopped pecans, green onions, and celery. Place them all in a large mixing bowl. This is your salad’s core—a wonderful blend of textures and flavors! Combining these ingredients first helps ensure every forkful will have a little bit of everything.

Step 2: Whisk Together the Creamy Dressing

In a separate small bowl, add your mayonnaise, Greek yogurt, Dijon mustard, garlic powder, onion powder, and lemon juice. Whisk until completely smooth. Don’t forget to season with salt and black pepper to taste. This creamy, tangy dressing is what ties the Cranberry Pecan Chicken Salad together!

Step 3: Dress It Up

Pour the dressing over the bowl of chicken and other mix-ins. Using a large spoon or spatula, stir everything together until every ingredient is coated in that delicious, flavorful sauce. Take a quick taste and adjust the seasoning if needed—sometimes a pinch more salt or squeeze of lemon makes all the difference.

Step 4: Chill and Let the Flavors Mingle

Cover your Cranberry Pecan Chicken Salad and pop it in the fridge for at least 30 minutes. This is the step that transforms a good salad into a great one, as the flavors meld and deepen. When you return, you’ll be rewarded with a cool, inspired chicken salad ready any way you want to serve it.

How to Serve Cranberry Pecan Chicken Salad

Garnishes

A little extra flourish goes a long way! Sprinkle the top with a handful of extra chopped pecans or a scattering of dried cranberries for a beautiful, inviting finish. A few snips of fresh herbs like parsley or dill can also bring a pop of color and garden-fresh flavor.

Side Dishes

This salad is incredibly versatile and pairs well with so many sides. Try it with a crisp green salad, a bowl of seasonal soup, or a plate of sliced fresh fruit. Crackers, pita chips, or even a handful of kettle-cooked potato chips make for great crunch alongside each bite.

Creative Ways to Present

Don’t be afraid to get creative! Serve your Cranberry Pecan Chicken Salad piled onto buttery croissants, wrapped in lettuce leaves for a lighter option, stuffed into pita pockets, or spooned over a bed of greens. If you’re feeding a crowd, make mini slider sandwiches or use as a colorful filling for endive spears—it’s a guaranteed hit at picnics or brunch tables!

Make Ahead and Storage

Storing Leftovers

Have leftovers? No problem! Store your Cranberry Pecan Chicken Salad in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors only get better, making it even tastier for quick weekday lunches.

Freezing

While the salad is best enjoyed fresh, freezing is not recommended as it may alter the creamy texture and cause the dressing to separate once thawed. If you must freeze, prep the chicken and dry mix-ins, but wait to add the dressing until just before serving.

Reheating

Cranberry Pecan Chicken Salad is intended to be served cold or at room temperature, so there’s no need to reheat. If bringing from the fridge, simply give it a quick stir and let it sit for a few minutes to take the chill off before serving.

FAQs

Can I use rotisserie chicken instead of cooked chicken breast?

Absolutely! Rotisserie chicken is a fantastic timesaver and adds great flavor. Just remove the skin and bones, shred or chop the meat, and proceed as normal with the recipe.

What can I substitute for pecans?

If pecans aren’t your favorite, swap them out for walnuts, almonds, or even sunflower seeds. The goal is to keep that irresistible crunch in every bite.

Is there a dairy-free option for the dressing?

Yes! You can use dairy-free yogurt in place of Greek yogurt and make sure to check that your mayonnaise is also dairy-free. The salad will still be creamy and delicious.

Can I make Cranberry Pecan Chicken Salad in advance?

Definitely. In fact, making the salad a day ahead lets the flavors meld even more. Just store tightly covered in the refrigerator, and give it a good stir before serving.

What’s the best way to meal prep this recipe?

For meal prep, portion the salad into individual containers and pack separately from any bread or greens until you’re ready to eat. That way everything stays fresh and the salad doesn’t get soggy.

Final Thoughts

If you’re looking for a dish that’s bursting with flavor, endlessly adaptable, and always a crowd-pleaser, give this Cranberry Pecan Chicken Salad a try. It’s the kind of recipe you’ll want to come back to again and again—whether for a quick lunch, a shareable picnic, or just because it tastes that good!

Cranberry Pecan Chicken Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 23 reviews

Author: Emma
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Cranberry Pecan Chicken Salad is a delightful combination of tender chicken, sweet cranberries, crunchy pecans, and a creamy dressing with a hint of tanginess. It’s perfect for a light lunch or as a make-ahead meal prep option.

Ingredients

Scale

Chicken Salad:

2 cups cooked chicken breast, chopped or shredded
1/2 cup dried cranberries
1/2 cup chopped pecans

Dressing:

1/3 cup mayonnaise
2 tablespoons plain Greek yogurt
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
2 green onions, sliced
1 celery stalk, diced
Juice of 1/2 lemon

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Instructions

Combine Ingredients: In a large mixing bowl, combine the chicken, cranberries, pecans, green onions, and celery.
Make Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, garlic powder, onion powder, lemon juice, salt, and pepper until smooth.
Coat Salad: Pour the dressing over the chicken mixture and stir until evenly coated. Adjust seasoning if needed.
Chill: Refrigerate for at least 30 minutes to meld flavors.
Serve: Enjoy on its own, in lettuce wraps, on croissants, or with crackers.