Creamy, crunchy, sweet, and savory, this Cranberry Pecan Chicken Salad is an easy recipe that works beautifully for lunch, meal prep, sandwiches, wraps, or a light dinner. Tender chicken is combined with chewy dried cranberries, crunchy toasted pecans, crisp celery, and a creamy dressing with just the right balance of tanginess and sweetness.

It comes together quickly, especially when you use leftover roasted chicken or a store-bought rotisserie chicken. The combination of textures makes every bite satisfying, while the cranberries add little bursts of sweetness against the savory chicken and crunchy pecans.

Origin Information

Chicken salad has a long history in American cuisine and became especially popular as a convenient way to combine cooked chicken with a creamy dressing and fresh or dried additions.

The cranberry and pecan combination is particularly associated with modern American-style deli and café chicken salads. Dried cranberries provide sweetness and color, while pecans add a rich, buttery crunch. This version brings those classic flavors together in a simple homemade recipe.

Tips

Use fully cooked, chilled chicken for the best texture. Poached, roasted, grilled, or rotisserie chicken all work well.

For the best flavor, lightly toast the pecans before adding them. Toasting brings out their natural buttery flavor and makes them extra crunchy.

If you prefer a less sweet chicken salad, reduce the dried cranberries or use unsweetened dried cranberries.

Greek yogurt can replace some or all of the mayonnaise for a lighter, tangier dressing.

Let the chicken salad rest in the refrigerator for at least 20–30 minutes before serving. This allows the flavors to blend.

Dice the chicken into small, evenly sized pieces so every spoonful contains a good balance of chicken, cranberries, pecans, and vegetables.

For an extra fresh flavor, add a little chopped parsley, green onion, or fresh dill.

If the salad becomes too thick after refrigeration, stir in a tablespoon of Greek yogurt, mayonnaise, or milk to loosen it.

Storage Information

Store Cranberry Pecan Chicken Salad in an airtight container in the refrigerator.

For the best quality, consume within 3–4 days.

Keep the salad refrigerated and do not leave it at room temperature for extended periods.

If preparing it ahead for meal prep, store the chicken salad separately from bread, crackers, lettuce, or other serving ingredients until ready to eat.

Because mayonnaise and chicken are perishable, this recipe is not recommended for freezing. Freezing can negatively affect the creamy dressing and the texture of the vegetables.

Ingredient Notes

Cooked Chicken: Chicken breast is a convenient lean option, but leftover roasted chicken or rotisserie chicken can provide even more flavor. Chicken thighs can also be used for a richer salad.

Mayonnaise: Mayonnaise creates the classic creamy chicken salad texture. Full-fat mayonnaise gives the richest flavor, while light mayonnaise can be used if preferred.

Greek Yogurt: Plain Greek yogurt adds creaminess and a pleasant tang. It can also replace part of the mayonnaise.

Dried Cranberries: Cranberries provide chewy texture and a naturally sweet-tart flavor that contrasts beautifully with the savory chicken.

Pecans: Pecans add a rich, buttery crunch. Toasting them first makes a noticeable difference in flavor.

Celery: Finely diced celery adds freshness and crispness while balancing the creamy dressing.

Red Onion: A small amount of finely chopped red onion provides a mild savory bite. Shallots or green onions can be substituted.

Dijon Mustard: Dijon adds tanginess and helps balance the sweetness of the cranberries.

Honey: A small amount of honey rounds out the dressing. It can be reduced or omitted depending on how sweet the cranberries are.

Lemon Juice: Lemon juice brightens the dressing and keeps the salad from tasting overly rich.

Salt And Black Pepper: These simple seasonings enhance all the other ingredients.

Fresh Herbs: Parsley or dill is optional but adds a fresh finishing note.

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Serving Instructions

Serve this chicken salad in a variety of ways.

Sandwich: Spoon the chicken salad between slices of whole-grain bread, croissants, or your favorite sandwich bread.

Wrap: Add the chicken salad to a tortilla with lettuce, spinach, or arugula.

Lettuce Cups: Spoon it into crisp romaine or butter lettuce leaves for a lighter option.

Salad Bowl: Serve over mixed greens with sliced apples, cucumber, or additional cranberries.

Cracker Topping: Serve chilled chicken salad with crackers for an easy snack or appetizer.

Avocado: Spoon some chicken salad into half an avocado for a creamy and satisfying lunch.

Print Recipe

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Easy Recipe

Cranberry Pecan Chicken Salad

Author: Dino James Cooking Method: Sauteing, Simmering Cuisine: American, Chinese, Mexican Courses: Appetizer, Desert, Lunch Recipe Keys: Gluten Free High Protein Nut Free Quick Meals Soy Free Sugar Free Vegan

Difficulty: Beginner Prep Time 15 mins Cook Time 5 mins Total Time 20 mins

Cooking Temp: 350  F Calories: 350

Best Season: Suitable throughout the year, Fall

Description

Creamy Cranberry Pecan Chicken Salad made with tender chicken, dried cranberries, crunchy pecans, crisp celery, red onion, and a tangy creamy dressing. Perfect for sandwiches, wraps, salads, meal prep, and quick lunches.

Ingredients

Scale

1/2x 1x 2x 3x

For The Chicken Salad

• 4 cups cooked chicken, diced or shredded
• ¾ cup dried cranberries
• ¾ cup chopped pecans
• ½ cup finely diced celery
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh parsley, optional

For The Creamy Dressing

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. If using raw chicken, cook it completely and allow it to cool before preparing the salad. You can also use leftover cooked chicken or rotisserie chicken.
2. For extra flavor, spread the pecans on a baking sheet and toast them at 350°F (175°C) for approximately 5–7 minutes. Watch them carefully because pecans can burn quickly. Allow them to cool before chopping.
3. Place the diced or shredded chicken in a large mixing bowl.
4. Add the dried cranberries, chopped pecans, celery, red onion, and parsley.
5. In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and black pepper.
6. Pour the dressing over the chicken mixture.
7. Gently fold everything together until the chicken and other ingredients are evenly coated.
8. Taste and adjust the seasoning. Add more lemon juice for brightness, more Dijon for tanginess, or a small amount of honey for additional sweetness.
9. Cover the bowl and refrigerate for at least 20–30 minutes before serving. This resting time allows the flavors to come together.
10. Give the salad a gentle stir just before serving.

Nutrition Facts

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Sodium 450mg19%

Total Carbohydrate 18g6%

Dietary Fiber 2g8%

Sugars 10g

Protein 27g54%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tools

• Large mixing bowl
• Small mixing bowl
• Whisk
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Baking sheet, if toasting pecans
• Airtight storage container

Keywords: Cranberry pecan chicken salad, chicken salad recipe, easy chicken salad, creamy chicken salad, cranberry chicken salad, pecan chicken salad, healthy chicken salad, lunch recipe, meal prep chicken salad, rotisserie chicken salad.