If you’re looking for a delicious, satisfying salad that’s creamy, crunchy, and slightly sweet, this Cranberry Chicken Pecan Salad is a must-try! Tender chicken, chewy dried cranberries, crunchy toasted pecans, and crisp celery come together in a creamy homemade dressing with a hint of Dijon mustard and fresh lemon juice.
Every bite combines sweet, savory, and nutty flavors, making this salad perfect for quick lunches, light dinners, meal prep, or easy entertaining. Serve it over fresh greens, tucked inside a sandwich, or piled onto a buttery croissant for a delicious meal!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes (if cooking chicken from scratch)
- Total Time: 35 minutes
- Servings: 4–6
- Course: Lunch, Salad
- Cuisine: American
- Method: No-Bake (with cooked chicken)
- Diet: Gluten-Free (when using suitable ingredients)
Ingredients
Cranberry Pecan Chicken Salad Refreshing and Simple – Recipe Website
For the Chicken Salad
- 3 cups cooked chicken breast, shredded or diced
- ½ cup dried cranberries
- ½ cup chopped pecans, lightly toasted
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- ¼ cup finely diced apple (optional)
For the Creamy Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
For Serving
- 4–6 lettuce leaves
- Fresh parsley for garnish
- Extra chopped pecans
- Croissants, sandwich bread, or wraps (optional)
Instructions
Step 1: Prepare the Chicken
Instant Pot Chicken Breasts Recipe (Fresh or Frozen) | The Kitchn
If you’re using leftover or rotisserie chicken, remove the skin and shred or dice the meat into small bite-sized pieces.
If cooking chicken from scratch, season 2 medium chicken breasts with salt and pepper. Cook in a skillet over medium heat until the center reaches 165°F (74°C). Let the chicken rest for 5 minutes before shredding or dicing.
Allow the chicken to cool before mixing it with the dressing.
Step 2: Toast the Pecans
Tuscan Kale And Cranberry Salad Recipe
Place the chopped pecans in a dry skillet over medium-low heat.
Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
Remove from the skillet and allow them to cool. This simple step brings out their natural nutty flavor and adds extra crunch.
Step 3: Prepare the Vegetables and Cranberries
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Finely chop the celery, red onion, and fresh parsley.
If using apple, dice it into small pieces.
Measure out the dried cranberries and set everything aside.
Step 4: Make the Creamy Dressing
Zesty Low-Fat Mayo (Greek Yogurt-Based) – Lark Health Blog
In a medium bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper.
Whisk until smooth and creamy.
Taste and adjust the seasoning or lemon juice according to your preference.
Step 5: Combine the Chicken Salad Ingredients
Cranberry Pecan Chicken Salad Tasty and Nutritious Snack – Recipe Website
Add the cooked chicken to a large mixing bowl.
Stir in the dried cranberries, toasted pecans, celery, red onion, parsley, and optional diced apple.
Gently toss until the ingredients are evenly distributed.
Step 6: Add the Dressing
Cranberry Pecan Chicken Salad – Simply Macros
Pour the creamy dressing over the chicken mixture.
Gently fold everything together until the chicken and other ingredients are evenly coated.
If you prefer a creamier salad, add another tablespoon of mayonnaise or Greek yogurt.
Step 7: Chill the Salad
Creamy Cranberry Chicken Salad with Pecans and Fresh Vegetables – Yumrica
Cover the bowl and refrigerate for at least 20–30 minutes.
Chilling allows the flavors to blend together and gives the salad an even better taste.
Step 8: Serve and Enjoy
Creamy Cranberry and Pecan Chicken Salad | Punchfork
Give the salad a gentle stir before serving.
Arrange fresh lettuce leaves on a serving plate and spoon the chicken salad over the top.
Garnish with extra cranberries, toasted pecans, and fresh parsley.
Enjoy it as a refreshing lunch, sandwich filling, or satisfying light dinner!
Tips for the Best Cranberry Chicken Pecan Salad
- Use cooked, cooled chicken: Warm chicken can make the creamy dressing runny.
- Toast the pecans: This brings out their natural flavor and makes the salad extra delicious.
- Chop ingredients evenly: Smaller pieces make every bite more balanced.
- Adjust the sweetness: Add more cranberries or a little extra honey if you prefer a sweeter salad.
- Don’t skip chilling: Refrigerating the salad helps the flavors come together.
- Add pecans just before serving: This helps them stay crunchy.
Delicious Variations
Cranberry Pecan Chicken Salad Lettuce Wraps Delight – Recipe Website
Homemade Salads – Milam’s Market
Cranberry Pecan Chicken Salad Lettuce Wraps Delight – Recipe Website
8
1. Healthy Cranberry Chicken Salad
Replace the mayonnaise with additional plain Greek yogurt for a lighter dressing.
2. Cranberry Chicken Pecan Croissants
Serve the salad inside fresh croissants with crisp lettuce for a delicious lunch sandwich.
3. Apple Cranberry Chicken Salad
Add ½ cup diced crisp apple for extra sweetness and crunch.
4. Avocado Cranberry Chicken Salad
Add diced avocado just before serving for a creamy texture.
5. Spicy Cranberry Chicken Salad
Add a pinch of cayenne pepper or a little finely chopped jalapeño to the dressing.
6. Dairy-Free Version
Replace the Greek yogurt with an unsweetened dairy-free yogurt and use dairy-free mayonnaise.
What to Serve with Cranberry Chicken Pecan Salad
- Buttery croissants or whole-grain bread
- Fresh lettuce wraps
- Sliced cucumbers and cherry tomatoes
- Roasted sweet potatoes
- Vegetable soup
- Crackers or toasted pita bread
- Fresh fruit salad
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Do not leave out: Refrigerate within 2 hours of preparation, or within 1 hour if the temperature is above 90°F (32°C).
- Meal Prep: Prepare the chicken and dressing separately, then combine when ready to serve for the freshest texture.
- Freezing: Freezing is not recommended because mayonnaise and yogurt dressing can separate, and the celery and pecans lose their texture.
Frequently Asked Questions
1. Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a convenient option and adds wonderful flavor. Remove the skin and shred the meat before using.
2. Can I make cranberry chicken pecan salad ahead of time?
Yes! You can prepare it a day ahead and refrigerate it in an airtight container. For the best crunch, reserve some pecans and add them just before serving.
3. Can I use fresh cranberries instead of dried cranberries?
Dried cranberries are recommended because they provide concentrated sweetness and a chewy texture. Fresh cranberries are much more tart, so they should be chopped finely and sweetened to taste.
4. What can I use instead of pecans?
Walnuts, sliced almonds, or sunflower seeds are delicious alternatives.
5. Is this cranberry chicken salad gluten-free?
Yes, the salad itself is naturally gluten-free when all packaged ingredients are verified gluten-free. Serve it without regular bread or croissants if needed.
6. Can I serve this chicken salad warm?
It’s best served chilled because the creamy dressing tastes fresher and holds its texture better.
Printable Recipe Card
Cranberry Chicken Pecan Salad
Odkrijte najboljše recepte za slastne poletne solate s piščancem | Okusno.je
A creamy, crunchy chicken salad made with tender chicken, sweet dried cranberries, toasted pecans, crisp celery, and a tangy homemade dressing.
PREP TIME
15 minutes
COOK TIME
20 minutes
TOTAL TIME
35 minutes
SERVINGS
4–6
Ingredients
- 3 cups cooked chicken breast, shredded or diced
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ cup chopped celery
- ¼ cup diced red onion
- 2 tablespoons chopped fresh parsley
- ¼ cup diced apple (optional)
Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Cook chicken until it reaches an internal temperature of 165°F (74°C), then cool and shred.
- Toast pecans in a dry skillet for 3–4 minutes and let cool.
- Chop celery, red onion, parsley, and optional apple.
- Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper.
- Combine chicken, cranberries, pecans, celery, onion, parsley, and apple.
- Add dressing and gently mix until coated.
- Cover and refrigerate for 20–30 minutes.
- Serve over lettuce, in croissants, or inside sandwiches.
Notes
- Add pecans just before serving for extra crunch.
- Refrigerate leftovers promptly in an airtight container.
- Store at 40°F (4°C) or below and use within 3–4 days.
