Bursting with sweet-tart cranberries, crunchy toasted pecans, and savory, tender chicken, this Cranberry Pecan Chicken Salad Recipe is the sort of lunch that just feels extra special—without any hassle. It’s the perfect blend of flavors and textures, coming together with a creamy, tangy dressing that makes every bite unforgettable. Whether layered on fluffy croissants, scooped onto crackers, or piled into crisp lettuce wraps, this salad offers a balance of simplicity and sophistication that you’ll find yourself craving all week long.
Ingredients You’ll Need
Let’s talk about the short but stunning ingredient list for this Cranberry Pecan Chicken Salad Recipe. Each component plays a critical role, bringing unique colors, crunch, and flavor—proof that humble pantry staples can create something memorable.
- Cooked Chicken (3 cups, shredded or chopped): The hearty, protein-packed base; rotisserie or poached works beautifully.
- Dried Cranberries (1/2 cup): Add a pop of tart sweetness and a gorgeous jewel-bright color.
- Chopped Pecans (1/2 cup, toasted if desired): Bring nutty crunch and a hint of buttery depth.
- Green Onions (2, sliced): Lend a fresh, zesty bite that keeps things lively.
- Celery (2 stalks, diced): Contributes trademark crunch and a hint of earthiness.
- Mayonnaise (1/2 cup): Forms the creamy, classic base of the dressing.
- Plain Greek Yogurt (2 tablespoons, optional): Adds extra tang and creaminess while lightening things up.
- Dijon Mustard (1 teaspoon): Brings a subtle, pleasing sharpness to balance the sweetness.
- Lemon Juice (1 teaspoon): Brightens and lifts all the flavors.
- Salt (1/2 teaspoon): Enhances all the other ingredients and is crucial for balance.
- Black Pepper (1/4 teaspoon): Adds just enough warmth to tingle the taste buds.
How to Make Cranberry Pecan Chicken Salad Recipe
Step 1: Mix the Chicken, Fruits, and Veggies
Grab your largest mixing bowl—you want plenty of space for this. Add your cooked chicken, dried cranberries, chopped pecans, sliced green onions, and diced celery. Toss everything gently so the ingredients are evenly distributed. This is the foundation for the Cranberry Pecan Chicken Salad Recipe, and getting a tumble of colors and textures in every bite is what makes it irresistible.
Step 2: Whisk Up the Dressing
In a separate, smaller bowl, whisk together the mayonnaise, Greek yogurt (if you’re using it), Dijon mustard, lemon juice, salt, and black pepper. This creamy, tangy mix brings the whole salad together, giving it that classic richness with a light, bright twist. Don’t skip the yogurt or lemon if you love a little extra zing.
Step 3: Combine and Coat
Pour the dressing over the chicken mixture and stir until everything is evenly coated. Take your time here—make sure every bite gets a little bit of everything. It’s the moment when the Cranberry Pecan Chicken Salad Recipe transforms from a bowl of odds and ends into a crave-worthy meal.
Step 4: Chill and Meld Flavors
Cover the bowl and let it chill in the fridge for at least 30 minutes. This rest period gives all the flavors a chance to meld together, turning a good chicken salad into a fantastic one. If you have the patience, longer is even better!
Step 5: Serve and Enjoy
When you’re ready to eat, give your salad one last gentle stir and serve it up however you fancy. This Cranberry Pecan Chicken Salad Recipe shines whether you’re spooning it into lettuce cups, heaping it onto sandwiches, or simply enjoying it with crackers straight from the bowl.
How to Serve Cranberry Pecan Chicken Salad Recipe
Garnishes
A sprinkle of extra chopped pecans or a few fresh chives really sets your chicken salad apart, adding texture and color right before serving. Thinly sliced green onions or a dusting of black pepper also make lovely finishing touches. You eat with your eyes first!
Side Dishes
Pair your Cranberry Pecan Chicken Salad Recipe with a crisp green salad, a handful of veggie chips, or a bowl of fruit to round out the meal. A light soup, such as tomato or vegetable, is the perfect cozy companion if you’re enjoying this during the colder months.
Creative Ways to Present
Think outside the sandwich! This salad is fantastic mounded into avocado halves, stuffed into pita pockets, or balanced atop crunchy cucumber rounds for fuss-free hors d’oeuvres. If you want to impress, try serving it in mini croissant rolls for a party-perfect presentation.
Make Ahead and Storage
Storing Leftovers
Store your Cranberry Pecan Chicken Salad Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually get better as they mingle, so leftovers are a definite win. Just give it a gentle stir before serving to freshen it up.
Freezing
Due to the creamy dressing and fresh veggies, freezing isn’t recommended for this salad—the texture can get watery and the nuts will lose their crunch. For best results, prep a fresh batch when you’re ready to enjoy it.
Reheating
No reheating required! This Cranberry Pecan Chicken Salad Recipe is best served chilled or at room temperature. If you like, let it sit out for 10-15 minutes before serving to take off the chill, especially if you’re packing it for lunch.
FAQs
Can I use rotisserie chicken in this salad?
Absolutely! Rotisserie chicken is a huge time-saver and adds a depth of flavor. Simply shred or chop it and you’re ready to go—no extra cooking required.
What can I use instead of pecans?
If pecans aren’t your thing, try chopped walnuts, sliced almonds, or even roasted sunflower seeds for a nut-free option. Each brings its own unique crunch and flavor.
How do I make this dairy-free?
Swap the Greek yogurt for a dairy-free alternative or leave it out entirely, and use an avocado-based mayonnaise. The salad will still be creamy and delicious without a hint of dairy.
Can I add fruit for extra sweetness?
Yes! Many people love adding halved grapes or diced apples for a juicy pop of sweetness. Just mix them in with the cranberries for a truly vibrant Cranberry Pecan Chicken Salad Recipe.
Is this salad gluten-free?
It is! As long as your mayonnaise and mustard are gluten-free (most brands are), this salad makes a perfect gluten-free meal. Just pair it with gluten-free bread, crackers, or serve it in lettuce wraps.
Final Thoughts
If you’re looking for a dish that’s effortless, crowd-pleasing, and full of beautiful flavors, give the Cranberry Pecan Chicken Salad Recipe a try. It’s a celebration of sweet, savory, creamy, and crunchy in every single forkful. Trust me—your tastebuds (and lunchbox) will thank you!
Print
Cranberry Pecan Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cranberry Pecan Chicken Salad is a delightful combination of flavors and textures. Tender chicken, sweet cranberries, crunchy pecans, and a creamy dressing come together to create a satisfying and delicious dish.
Ingredients
Chicken Salad:
- 3 cups cooked chicken (shredded or chopped)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted if desired)
- 2 green onions (sliced)
- 2 celery stalks (diced)
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt (optional, for creaminess)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, mix the chicken, cranberries, pecans, green onions, and celery.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Combine Salad: Pour the dressing over the chicken mixture and mix well.
- Chill: Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Enjoy on a sandwich, in a lettuce wrap, or with crackers.
Notes
- Rotisserie chicken works well and saves time.
- Add grapes or apples for extra sweetness.
- Use all Greek yogurt for a lighter version or avocado mayo for dairy-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 7g
- Sodium: 430mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
