Meet your new lunchtime obsession: Cranberry Pecan Chicken Salad. This simple, flavor-packed salad is a marvelous blend of tender chicken, crunchy celery, toasted pecans, and sweet cranberries—bound together with just enough creamy mayo. It’s a fresh, colorful dish that comes together in minutes but always feels special!
Why You’ll Love This Recipe
- Sweet & Savory Harmony: Every bite bursts with the perfect balance of tangy cranberries, hearty chicken, and crunchy pecans.
- Ridiculously Quick: It comes together in 15 minutes—ideal for meal prepping, make-ahead lunches, or a speedy weeknight dinner.
- Fresh & Feast-Worthy: A bright, colorful salad that’s as beautiful on the table as it is delicious to eat—perfect for potlucks, showers, and picnics.
- Customizable & Light: Easy to adapt for various dietary needs while still feeling rich, satisfying, and downright craveable.
Ingredients You’ll Need
Every ingredient in this Cranberry Pecan Chicken Salad is chosen for scrumptious flavor and happy textures—nothing extra, just the essentials that make it shine. Here’s why each component matters (and how you can make it your own):
- Cooked and shredded chicken breasts: The star of the show! Use rotisserie chicken for a super-fast shortcut or roast your own for extra flavor.
- Celery: Diced small for the perfect refreshing crunch in every bite. Don’t skip it—the crispness is part of the magic.
- Chopped onion: Adds sharp flavor and zing. Red, white, or even green onions all work, depending on your taste.
- Dried cranberries: These sweet-tart gems bring the ideal pop of fruity flavor and beautiful color.
- Chopped pecans: Buttery and crunchy, they toast up gloriously and contrast the creamy ingredients wonderfully.
- Mayonnaise (low calorie or your favorite): Binds it all together with that classic, luscious creaminess. Greek yogurt or avocado mayo are easy swaps.
- Salt and pepper: Season to taste. Just a pinch really amplifies every other flavor in the bowl.
Variations
One of my favorite things about Cranberry Pecan Chicken Salad is how endlessly adaptable it is—there’s truly a version for everyone! Swap, substitute, or add in what you love most to make this recipe completely yours.
- Apple Twist: Fold in finely diced apple for extra crunch and a touch of refreshing sweetness.
- Dairy-Free Option: Use vegan mayo or mashed avocado to keep things creamy without dairy or eggs.
- Nut-Free Swap: Replace pecans with roasted pumpkin seeds or sunflower seeds for a school-safe, allergy-friendly version.
- Herb Lovers: Stir in fresh dill, parsley, or chives for a fragrant, garden-fresh flavor boost.
How to Make Cranberry Pecan Chicken Salad
Step 1: Gather and Prep Your Ingredients
Begin by collecting all your ingredients. If you haven’t already, cook and shred the chicken breasts (or use a pre-cooked shortcut), and chop your celery, onion, pecans, and any additional mix-ins you’d like to try. Having everything ready makes assembling the salad a total breeze.
Step 2: Mix Together Chicken, Veggies, Pecans, and Cranberries
In a large mixing bowl, combine the shredded chicken, diced celery, chopped onion, dried cranberries, and chopped pecans. Give it all a gentle toss so that every bite will be loaded with vibrant flavors and colors.
Step 3: Add Mayonnaise, Salt, and Pepper
Spoon in your mayonnaise and sprinkle on the salt and pepper (if using). Stir everything together until the dressing evenly coats all the chunky ingredients. This is the moment where it starts to look and smell irresistible!
Step 4: Taste, Adjust, and Serve
Give your Cranberry Pecan Chicken Salad a quick taste. Adjust the seasoning or add an extra spoonful of mayo if you want it creamier. Now you’re ready to serve—pile it onto a bed of greens, sandwich between two slices of bread, or simply grab a fork and dig in!
Pro Tips for Making Cranberry Pecan Chicken Salad
- Shred Chicken While Warm: For the best texture, shred your chicken just after cooking—it falls apart beautifully and soaks up all the flavors.
- Lightly Toast Your Pecans: If you have a few minutes, toast the pecans in a dry skillet for extra crunch and a nutty aroma that takes the salad to the next level.
- Customize Creaminess: Start with less mayo than you think you need—you can always add a bit more after everything is mixed together.
- Let Flavors Marinate: If you have time, chill the salad for 30 minutes before serving. The cranberries plump up, and every flavor melds into delicious harmony.
How to Serve Cranberry Pecan Chicken Salad
Garnishes
Brighten up your Cranberry Pecan Chicken Salad with a sprinkle of extra chopped pecans, a few whole cranberries, or a flutter of fresh herbs like parsley or chives. A little garnish adds instant “wow” factor and draws out all those gorgeous colors.
Side Dishes
Pair this salad with crisp leafy greens, a steaming cup of soup (think butternut squash or tomato basil), or a handful of fresh fruit salad. It’s also fantastic with whole grain crackers, pita chips, or a handful of veggie sticks for wholeness and crunch.
Creative Ways to Present
Spoon your cranberry pecan chicken salad into lettuce cups for a fresh, appetizer-style twist, or use it to fill croissants for a brunchworthy main dish. You can even stuff mini bell peppers or cherry tomatoes for colorful, party-ready bites!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Pecan Chicken Salad in an airtight container in the refrigerator. It’ll stay fresh and flavorful for up to 3 days—and sometimes, it’s even tastier after the flavors have mingled overnight!
Freezing
While you technically can freeze chicken salad, the creamy mayo dressing and crisp veggies may lose their texture when thawed. For best results, enjoy this salad fresh from the fridge rather than from the freezer.
Reheating
This salad is meant to be enjoyed cold or at cool room temperature—no reheating necessary! If the mixture thickens in the fridge, simply stir in a splash of fresh mayo, Greek yogurt, or lemon juice to revive its creamy consistency.
FAQs
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Can I use rotisserie chicken for Cranberry Pecan Chicken Salad?
Absolutely! Rotisserie chicken is perfect for this recipe—just remove the skin, shred or chop the meat, and proceed as directed. It’s a wonderful time-saver and adds lovely flavor.
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What other nuts can I use instead of pecans?
If pecans aren’t your thing (or you’re out!), swap in walnuts, slivered almonds, or cashews. Each brings a unique crunch and flavor twist.
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How do I make this salad lighter or healthier?
For a lighter spin, use light mayonnaise, plain Greek yogurt, or a combination of the two for that creamy texture without extra calories. Feel free to bulk things up with extra diced veggies, too!
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Can I make Cranberry Pecan Chicken Salad ahead for a party?
Definitely! You can assemble the salad up to a day in advance. Just give it a quick stir before serving, and add garnishes at the last minute for maximum freshness and color.
Final Thoughts
If you’re looking for a dish that’s quick, wholesome, and anything but boring, Cranberry Pecan Chicken Salad is calling your name! I hope you make it soon—every bite is a little celebration of sweet, savory, creamy, and crunchy. Let me know how you make it your own!
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Cranberry Pecan Chicken Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Cuisine: American
- Diet: Low Calorie
Description
This Cranberry Pecan Chicken Salad is a delightful blend of tender chicken, crunchy celery, sweet cranberries, and nutty pecans, all brought together with a creamy dressing. Perfect for a light lunch or as a filling for sandwiches.
Ingredients
Chicken Salad:
- 2 large chicken breasts, cooked and shredded
- 2 stalks of celery, diced
- 1/2 cup chopped onion
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Dressing:
- 3/4 cup low-calorie mayonnaise or mayonnaise of your choice
- 1/8 teaspoon salt (optional)
- 1/8 teaspoon pepper
Instructions
- In a large bowl, combine chicken, celery, onion, cranberries, and pecans. Stir to combine.
- Add mayonnaise, salt, and pepper into the chicken salad mixture. Mix well.
- Serve on a bed of lettuce or on whole grain bread.
Notes
- Omit the salt if you require a low sodium diet.
Nutrition
- Serving Size: 0.25 cups
- Calories: 158 kcal
- Sugar: 7g
- Sodium: 234mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 21mg
