This Cranberry Pecan Chicken Salad is a flavorful, satisfying dish that brings together tender chicken, sweet-tart cranberries, crunchy pecans, and a creamy dressing. It’s a versatile recipe I like to enjoy as a sandwich, on a bed of greens, or tucked into lettuce wraps for a lighter option.
Why You’ll Love This Recipe
I love this salad because it’s both refreshing and hearty. The cranberries add a burst of sweetness, while the pecans bring a toasted crunch that balances the creamy dressing perfectly. It’s a great way to use up leftover chicken, and it holds up well in the fridge, making it ideal for meal prep or quick lunches during the week. The textures and flavors keep it interesting with every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast (shredded or chopped)
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Dried cranberries
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Chopped pecans
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Celery (finely chopped)
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Red onion (optional, finely diced)
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Mayonnaise
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Dijon mustard
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Lemon juice
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Salt
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Black pepper
Directions
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I start by chopping or shredding the cooked chicken and placing it in a large mixing bowl.
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I add in the cranberries, chopped pecans, celery, and red onion if I’m using it.
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In a smaller bowl, I whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until the dressing is smooth and well combined.
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I pour the dressing over the chicken mixture and stir until everything is evenly coated.
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I like to taste and adjust the seasoning if needed, then cover and chill the salad for at least 30 minutes before serving—it helps the flavors meld together.
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I serve it on croissants, sandwich bread, crackers, or over a fresh bed of lettuce depending on my mood.
Servings and timing
This recipe serves 4 to 6 people. It takes about 10–15 minutes to prep, especially if the chicken is already cooked. For best flavor, I let it chill for at least 30 minutes before serving.
Variations
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I sometimes use Greek yogurt in place of some or all of the mayo for a lighter option.
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Toasting the pecans brings out even more flavor, which I highly recommend.
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For extra sweetness, I occasionally add a few halved red grapes.
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If I want a little more tang, I use apple cider vinegar instead of lemon juice.
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For a heartier version, I mix in cooked quinoa or wild rice for added texture and nutrition.
Storage/reheating
I store the chicken salad in an airtight container in the refrigerator for up to 3–4 days. I don’t recommend freezing it, as the mayonnaise-based dressing can separate and change texture once thawed.
Since it’s served cold, there’s no need to reheat. I just give it a good stir before serving if it’s been sitting in the fridge.
FAQs
Can I use rotisserie chicken for this salad?
Yes, I often use rotisserie chicken when I’m short on time. It adds great flavor and makes the prep even quicker.
What’s the best way to toast the pecans?
I toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until they’re fragrant and lightly browned.
Can I make this salad dairy-free?
Absolutely. This recipe is naturally dairy-free as long as the mayo and Dijon mustard are dairy-free, which most are.
How do I keep the pecans crunchy in the salad?
I add the pecans just before serving if I’m making the salad ahead of time, to maintain their crunch.
Can I use fresh cranberries instead of dried?
I prefer dried cranberries for their chewy texture and sweetness. Fresh cranberries are very tart and firm, so I’d recommend lightly cooking or sweetening them first if using.
Conclusion
This Cranberry Pecan Chicken Salad is one of those easy, reliable recipes I keep coming back to. It’s quick to throw together, packed with texture, and full of sweet and savory flavors that just work. Whether I’m prepping lunch for the week or making sandwiches for a picnic, it’s always a hit.
