Cranberry Pecan Chicken Salad
This cranberry pecan chicken salad recipe is sweet, tangy, creamy, and full of protein! Quick and easy to make, it’s perfect for quick lunches and filling meal prep.
We love a good chicken salad, whether it’s our avocado chicken salad, tzatziki chicken salad, or creamy BBQ chicken salad. However, this cranberry pecan chicken salad is one of our editor, Shyanne’s, favorite chicken salad recipes.
She grew up eating it at tennis tournaments and now makes it for her own family! It’s perfect for using up leftover chicken, it comes together in minutes, keeps fresh for days, and is super versatile. Mix and match different ingredients to make it your own, and you really can’t go wrong. Just whisk all the ingredients in a large bowl, and enjoy!
Recipe Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!
- Chicken – We use leftover baked chicken breasts or crockpot shredded chicken. If you’re cooking chicken ahead of time, use boneless skinless chicken breast, and season it lightly with salt, black pepper, and garlic powder. Bake in the oven at 425F until the internal temperature reaches 165F, and shred it with two forks. Drained canned chicken and rotisserie chicken work well, too, and are a great way to save even more time!
- Dried Cranberries – Originally, this recipe called for sweetened cranberries, but we always look for naturally sweetened varieties. Either tastes great.
- Pecans – For lots of crunch. You can substitute walnuts or almonds if preferred.
- Celery – This adds extra crunch and a bit of fiber.
- Mayonnaise – This creates a creamy base and adds a subtle, tangy flavor.
Possible Variations
- Chicken – Swap the shredded chicken with canned tuna or salmon. Or, use chickpeas for a plant-based option.
- Cranberries – Not a fan of cranberries? Use raisins, apples, or even cherries instead for a touch of sweetness.
- Veggies – Add extra nutrients with vegetables like red onion, cucumber, or shredded carrots.
- Greek Yogurt – Swap the yogurt or use half and half mayonnaise or blended cottage cheese.
- Fresh Herbs – Fresh dill, fresh parsley, or fresh tarragon adds a bright, refreshing taste.
- Mayonnaise – For a lighter option, swap the mayo with plain Greek yogurt. Full-fat yogurt will provide the richest flavor, but any percentage will work.
Common Questions
This cranberry chicken salad is great as a dip with crackers, pita bread, tortilla chips, or veggie sticks. However, we typically serve the chicken mixture over a bed of lettuce or fresh spinach, in a wrap, or as a sandwich with sourdough sandwich bread. It’s especially delicious with Hawaiian sweet rolls for bite-sized sliders, too!
You can store leftovers in an airtight container in the refrigerator for up to three to four days. Give the salad a quick stir before serving to redistribute the ingredients.
More Easy Chicken Salad Recipes
Cranberry Pecan Chicken Salad Recipe
Equipment
- 1 knife
Ingredients
- 12 ounces diced or shredded chicken breast
- ½ cup mayo, or more depending on preference
- ½ cup chopped celery (2 large celery stalks)
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼-½ teaspoon salt, adjust to taste
- ¼ teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the diced chicken, mayo, celery, cranberries, pecans, salt and pepper. Stir with a large spoon until combined.12 ounces diced or shredded chicken breast, ½ cup mayo, or more depending on preference, ½ cup chopped celery, ¼ cup dried cranberries, ¼ cup chopped pecans, ¼-½ teaspoon salt, adjust to taste, ¼ teaspoon ground black pepper
- Serve as a sandwich, with crackers, or prep it for lunches throughout the week.
- Store in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
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