Chicken Salad with Pecans & Cranberries is a creamy, crunchy, and slightly sweet dish that’s perfect for lunch, light dinners, or meal prep. Combining tender chicken, tart cranberries, crunchy pecans, and a creamy dressing, this salad delivers the perfect balance of flavors and textures. Serve it in a sandwich, wrap, or on a bed of greens for a meal that feels both fresh and satisfying.
In this guide, you’ll discover why this recipe is so popular, how to make it in just a few simple steps, and tips for serving it in versatile, delicious ways.
Why You’ll Love This Recipe
- Easy to Make – Ready in under 20 minutes with cooked chicken.
- Sweet & Savory – The balance of cranberries, pecans, and chicken is irresistible.
- Meal-Prep Friendly – Keeps well in the fridge for a few days.
- Crowd-Pleaser – Perfect for potlucks, picnics, and gatherings.
- Customizable – Easily swap ingredients to suit your taste.
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Total Time: 15 minutes
Ingredients
- 3 cups cooked chicken breast, shredded or cubed
- ½ cup mayonnaise (or Greek yogurt for lighter version)
- 1 tbsp Dijon mustard
- ½ cup dried cranberries
- ½ cup pecans, toasted & chopped
- 2 green onions, sliced
- 1 celery stalk, finely diced
- 1 tbsp lemon juice
- Salt & black pepper, to taste
Step-by-Step Instructions
- Prepare Chicken: Shred or dice cooked chicken into bite-sized pieces.
- Make Dressing: In a large bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Combine Ingredients: Add chicken, cranberries, pecans, celery, and green onions. Stir until everything is coated evenly.
- Taste & Adjust: Add more salt, pepper, or lemon juice as needed.
- Chill & Serve: Cover and refrigerate for at least 30 minutes before serving for best flavor.
How to Serve
- Plating Tips: Serve scoops of chicken salad on lettuce leaves, croissants, or toasted bread.
- Side Pairings: Pair with fresh fruit, soup, or crackers for a complete meal.
- Leftover Uses: Use as filling for wraps, stuffed in pita bread, or over mixed greens.
- Beverage Pairing: Goes well with iced tea, white wine, or sparkling water.
Additional Tips
- Toast pecans for extra crunch and flavor.
- Add apples or grapes for more sweetness.
- Use rotisserie chicken for convenience.
Variations
- Lightened-Up Version: Use Greek yogurt or half mayo, half yogurt.
- Spicy Twist: Add diced jalapeños or a pinch of cayenne.
- Herb Upgrade: Stir in fresh dill, parsley, or tarragon.
- Nut-Free Option: Replace pecans with sunflower or pumpkin seeds.
Storage & Freezing
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Not recommended (mayonnaise separates).
- Reheat: Not applicable; serve cold.
Special Equipment
- Large mixing bowl
- Sharp knife & cutting board
- Spoon or spatula
Conclusion
Chicken Salad with Pecans & Cranberries is a fresh, crunchy, and creamy dish that’s perfect for any occasion. Whether served as a light lunch, picnic treat, or meal-prep option, it combines simple ingredients with bold flavors that never disappoint.
FAQS
Can I use canned chicken for this recipe?
Yes, canned chicken works if drained well, though fresh or rotisserie chicken gives better flavor.
What can I substitute for pecans?
Walnuts, almonds, or sunflower seeds work perfectly.
Is this recipe gluten-free?
Yes, the salad itself is gluten-free. Just serve it with gluten-free bread or wraps.
Can I make this ahead of time?
Absolutely! It tastes even better after a few hours in the fridge.
Chicken Salad with Pecans & Cranberries: An Incredible Ultimate Recipe
Chicken Salad with Pecans & Cranberries is a creamy, crunchy, and sweet-savory dish, perfect for lunch or light dinners. Quick to make and full of texture.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
3 cups cooked chicken breast, shredded or cubed
½ cup mayonnaise (or Greek yogurt for lighter version)
1 tbsp Dijon mustard
½ cup dried cranberries
½ cup pecans, toasted & chopped
2 green onions, sliced
1 celery stalk, finely diced
1 tbsp lemon juice
Salt & black pepper, to taste
Instructions
1. Shred or dice cooked chicken into bite-sized pieces.
2. In a large bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Add chicken, cranberries, pecans, celery, and green onions to the bowl.
4. Stir until everything is evenly coated with the dressing.
5. Taste and adjust seasoning with more salt, pepper, or lemon juice.
6. Cover and refrigerate for at least 30 minutes before serving.
Notes
Toast pecans before adding for deeper flavor.
Add chopped apples or halved grapes for sweetness.
Use rotisserie chicken for extra convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
