If you’re searching for a lunch that manages to be both comforting and exciting, you need to try this Cranberry Pecan Chicken Salad Recipe. It’s the kind of dish that dazzles with its vibrant colors and pops of sweet, tangy, and savory flavor in every bite, thanks to a dreamy blend of juicy chicken, tart cranberries, and buttery pecans. This salad doesn’t just belong at a picnic or potluck—it’s perfect for busy weekdays or fuss-free entertaining, and it comes together in just minutes, yet feels incredibly special.

Cranberry Pecan Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

Let’s start with the basics: every ingredient in this Cranberry Pecan Chicken Salad Recipe is thoughtfully chosen to offer crispness, creaminess, and just the right touch of sweetness. These simple staples come together for a flavor-packed experience that’s anything but boring.

Cooked chicken breast (3 cups, chopped or shredded): The heart of the salad, offering lean protein and a mild base that lets other flavors shine.
Dried cranberries (1/2 cup): These gems provide a sweet-tart burst of flavor and gorgeous color contrast.
Pecans, chopped and toasted (1/2 cup): Pecans add buttery crunch and a nutty richness—try toasting for extra depth!
Green onions, thinly sliced (2): Bright, mild onion flavor that brings a subtle bite.
Celery, diced (1/2 cup): Classic chicken salad crunch and a light, fresh garden note.
Mayonnaise (3/4 cup): Creamy and tangy, it binds everything together—substitute Greek yogurt for a lighter touch.
Dijon mustard (1 tablespoon): Adds zesty sharpness and complexity.
Lemon juice (1 tablespoon): A touch of brightness that wakes up all the flavors.
Salt (1/2 teaspoon): Essential for balancing and enhancing each component.
Black pepper (1/4 teaspoon): A subtle bit of heat and complexity.
Garlic powder (1/4 teaspoon): Just a hint for savory warmth—don’t skip it!
Lettuce leaves or croissants (for serving): Choose your favorite: crisp greens for a lighter meal or flaky croissants for over-the-top deliciousness.

How to Make Cranberry Pecan Chicken Salad Recipe

Step 1: Prepare Your Ingredients

Begin with prepping your cooked chicken by chopping or shredding it into bite-sized pieces. I love using leftover rotisserie chicken for extra flavor, but any cooked chicken will do. Slice up the green onions and dice the celery so you’re ready to toss everything together—you’ll thank yourself for taking a few extra minutes with the knife!

Step 2: Toast the Pecans

If you have a few minutes to spare, lightly toast your chopped pecans in a dry skillet over medium heat. Keep an eye on them, as they can go from perfect to burnt quickly! The toasty aroma and richer flavor make a surprisingly big difference in this Cranberry Pecan Chicken Salad Recipe.

Step 3: Mix the Salad Base

In a large mixing bowl, combine your chicken, dried cranberries, toasted pecans, sliced green onions, and diced celery. This blend of chewy, crunchy, tender, and fresh is the best kind of texture harmony, making each spoonful feel exciting.

Step 4: Whisk the Dressing

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and garlic powder. The tangy creaminess ties everything together beautifully, and the hint of garlic and Dijon lets you know this dish means serious business.

Step 5: Combine and Chill

Pour the dressing over your chicken mixture and give it a gentle, thorough stir until everything is evenly coated. The real magic happens when you chill it in the refrigerator for at least 30 minutes—this lets all the flavors meld and intensify, making it even tastier.

How to Serve Cranberry Pecan Chicken Salad Recipe

Garnishes

Top your salad with a sprinkle of extra toasted pecans and a handful of dried cranberries for color and crunch, or a scatter of thinly sliced green onions for a fresh pop. If you’re feeling fancy, a dusting of cracked black pepper or a squeeze of lemon over the top adds both zip and visual appeal.

Side Dishes

Pair your Cranberry Pecan Chicken Salad Recipe with a crisp green salad, a handful of kettle chips, or juicy fruit like grapes or melon. A chilled soup or iced tea on the side transforms this into a delightful summer lunch or effortless dinner.

Creative Ways to Present

Scoop the salad into lettuce cups for a light, gluten-free option, or spoon it generously onto fresh, flaky croissants for an indulgent sandwich experience. Feeling adventurous? Pile it high on crackers or serve as a colorful filling in mini phyllo cups for party-perfect appetizers.

Make Ahead and Storage

Storing Leftovers

This Cranberry Pecan Chicken Salad Recipe keeps like a dream in an airtight container in the refrigerator for up to three days. The flavors continue to blend and deepen, so it often tastes even better the next day. Just give it a quick stir before serving.

Freezing

While you technically can freeze chicken salad, it’s not ideal—the creamy mayo dressing can separate and the celery and pecans can lose their crispness. For best results, enjoy this salad fresh or chilled from the fridge.

Reheating

No need to reheat! This salad is meant to be enjoyed cold, which means it’s perfect for picnics, packed lunches, or days when you’d rather not turn on the stove.

FAQs

Can I make this salad ahead of time for a party?

Absolutely! Prepare the Cranberry Pecan Chicken Salad Recipe up to 24 hours in advance, store it covered in the fridge, and gently stir before serving. This makes entertaining a total breeze.

What are the best chicken options for this recipe?

Rotisserie chicken, leftover roast chicken, or poached chicken breasts all work wonderfully. Just make sure your chicken is cooked, cooled, and chopped or shredded for the perfect texture.

Can I substitute the pecans or cranberries?

Definitely! Try walnuts or sliced almonds in place of pecans for a similar nutty crunch, and swap in dried cherries or even golden raisins for a fun twist on the standard flavor profile.

How do I lighten up the dressing?

To cut back on calories and fat, substitute half the mayonnaise with plain Greek yogurt. You’ll still get creamy texture, but with a cool, tangy lift and a little more protein.

Is this Cranberry Pecan Chicken Salad Recipe gluten-free?

Yes—if you serve it over lettuce leaves, it’s a naturally gluten-free meal! Just skip the croissants or bread and you’re good to go.

Final Thoughts

Every bite of this Cranberry Pecan Chicken Salad Recipe feels like a joyful celebration—whether you’re embracing a quick solo lunch or sharing with friends. If you crave something that’s a little sweet, a little savory, and totally satisfying, I can’t recommend this recipe enough. Give it a try and see how fast it becomes a new favorite in your kitchen!

Cranberry Pecan Chicken Salad Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Cranberry Pecan Chicken Salad Recipe is a delightful blend of flavors and textures, perfect for a light lunch or sandwich filling. Tender chicken, sweet cranberries, crunchy pecans, and a creamy dressing come together to create a satisfying dish.

Ingredients

Scale

Chicken Salad:

3 cups cooked chicken breast, chopped or shredded
1/2 cup dried cranberries
1/2 cup pecans, chopped and toasted
2 green onions, thinly sliced
1/2 cup celery, diced

Dressing:

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Lettuce leaves or croissants for serving.

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Instructions

Prepare the Salad: In a large bowl, combine chicken, cranberries, pecans, green onions, and celery.
Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, pepper, and garlic powder until smooth.
Combine: Pour dressing over chicken mixture and stir until everything is evenly coated.
Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve: Enjoy over crisp lettuce leaves for a light option or scoop onto croissants for hearty sandwiches.