If you’re searching for a crave-worthy dish that feels both comforting and a little bit special, Cranberry Pecan Chicken Salad checks every box. Tender chunks of chicken, sweet bursts of cranberry, crunchy pecans, zingy red onion, and crisp celery, all wrapped in a creamy, tangy dressing—this salad is a surefire crowd-pleaser that’s as perfect for quick lunches as it is for picnics or parties. Whether you tuck it into buttery croissants, pile it high on lettuce leaves, or simply enjoy it by the spoonful, Cranberry Pecan Chicken Salad will win you over at first bite.
Ingredients You’ll Need
The ingredient list for Cranberry Pecan Chicken Salad may look simple, but each element is thoughtfully chosen to add either texture, color, or delicious flavor. Let’s walk through these essentials and see what makes this salad sing.
- Cooked chicken breast (3 cups, shredded or chopped): The base of the salad; use rotisserie chicken for extra ease and flavor.
- Dried cranberries (1/2 cup): Adds a sweet-tart pop that livens up every forkful.
- Pecans, chopped and toasted (1/2 cup): Provide a nutty crunch, with toasting enhancing flavor and aroma.
- Celery, finely diced (2 stalks): Supplies a fresh, juicy crispness that lightens the salad.
- Red onion, finely diced (1/4 cup): Offers a gentle bite and gorgeous color contrast.
- Mayonnaise (1/2 cup): Gives creamy richness and brings everything together.
- Plain Greek yogurt or sour cream (1/4 cup): Adds tangy brightness and lightens the dressing.
- Dijon mustard (1 tablespoon): Infuses a sharp, savory note that balances the sweetness.
- Lemon juice (1 tablespoon): Offers fresh acidity that makes the flavors pop.
- Salt and black pepper, to taste: Essential for seasoning every bite just right.
- Chopped fresh parsley, for garnish (optional): Adds a fresh, herby finish and pretty color.
How to Make Cranberry Pecan Chicken Salad
Step 1: Gather and Prep Your Ingredients
Start by making sure everything is ready to go! Chop or shred your cooked chicken breast, toast and chop the pecans, finely dice your celery and red onion, and measure out the remaining ingredients. Having it all prepped and at hand will make the process a total breeze.
Step 2: Mix the Chicken Salad Base
In a large mixing bowl, combine the chicken, dried cranberries, toasted pecans, diced celery, and red onion. Give everything a gentle toss so every bite will have a bit of everything—this colorful mix is already looking irresistible!
Step 3: Whisk Up the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, along with a pinch of salt and black pepper. The mayo makes it luscious, the yogurt adds refreshing tang, while Dijon and lemon bring flair and freshness.
Step 4: Combine and Toss to Coat
Pour the dressing over the chicken mixture. With a spatula or big spoon, gently fold and stir until everything is evenly coated. Pause and taste; add more salt or pepper if you want a little extra zip.
Step 5: Chill Before Serving
Transfer your Cranberry Pecan Chicken Salad to the fridge and let it chill for at least 30 minutes. This step helps the flavors meld for the ultimate flavor experience. Just before serving, sprinkle with chopped fresh parsley if desired for a vibrant finish.
How to Serve Cranberry Pecan Chicken Salad
Garnishes
Lovely garnishes can elevate the look and taste of your salad. A sprinkle of fresh parsley, a few extra chopped pecans, or a scattering of whole dried cranberries give it a fresh, inviting touch. If you like, a crack of black pepper over the top can add bold visual flair.
Side Dishes
This salad is hearty on its own, but a side of crisp veggie sticks, kettle chips, or a small green salad pairs perfectly. For a more substantial meal, serve alongside a cup of soup or a plate of roasted sweet potato wedges.
Creative Ways to Present
There are endless ways to enjoy Cranberry Pecan Chicken Salad: tuck it into split croissants for a bakery-style lunch, scoop onto butter lettuce leaves for a light wrap, pile high on seeded toast, or serve with crackers for snack board vibes. Try it atop a bed of baby greens or in hollowed-out tomatoes for extra flair at brunch or parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Pecan Chicken Salad in an airtight container in the refrigerator for up to 3 days. The flavors intensify as it sits, making it even better the next day. Give it a quick stir before serving to freshen it up.
Freezing
Freezing isn’t recommended for this salad, as the creamy dressing and fresh vegetables can separate or become watery once thawed. Instead, make only what you’ll enjoy within a few days for the best texture and taste.
Reheating
This dish is meant to be served chilled or at room temperature, so there’s no need to reheat. If you’ve just pulled it from the fridge, let it sit for a few minutes before serving to soften the texture and boost flavors.
FAQs
Can I use rotisserie chicken for Cranberry Pecan Chicken Salad?
Absolutely! Rotisserie chicken is a fantastic shortcut—just remove the skin and chop or shred the meat. Its savory flavor and tender texture work beautifully in this recipe.
What can I use instead of pecans?
Walnuts or slivered almonds are great alternatives to pecans. Both add wonderful crunch and pair beautifully with the cranberries and chicken.
Is this salad gluten-free?
Yes, Cranberry Pecan Chicken Salad is naturally gluten-free as long as your mayo, mustard, and other store-bought ingredients are certified gluten-free. Just be mindful of anything you use to serve, such as bread or crackers.
Can I make this salad dairy-free?
Definitely. Use a dairy-free mayonnaise and replace the Greek yogurt with a dairy-free alternative or simply use more mayo. You’ll still get that rich, creamy texture.
How far in advance can I make it?
You can prepare the salad up to 24 hours ahead for the freshest flavor and best texture. Store it covered in the fridge and give everything a good mix before serving.
Final Thoughts
If you haven’t tried Cranberry Pecan Chicken Salad yet, you’re in for a real treat. It’s the kind of recipe that quickly becomes a regular in your meal rotation—bright, hearty, and always satisfying. So grab your ingredients and give it a whirl; I can’t wait for you to discover how delicious and versatile this salad can be!
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Cranberry Pecan Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch, Salad
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Cranberry Pecan Chicken Salad is a delightful mix of flavors and textures, perfect for a light and satisfying meal. Tender chicken, sweet dried cranberries, crunchy pecans, and crisp veggies are tossed in a creamy dressing with a hint of tangy Dijon mustard and lemon juice.
Ingredients
For the Salad:
- 3 cups cooked chicken breast (shredded or chopped)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted)
- 2 celery stalks (finely diced)
- 1/4 cup red onion (finely diced)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine the chicken, cranberries, pecans, celery, and red onion.
- Pour the dressing over the chicken mixture and toss until everything is well coated.
- Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving.
- Garnish with chopped parsley if desired.
- Serve on croissants, in lettuce wraps, with crackers, or over a bed of greens.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
Notes
- You can use rotisserie chicken for convenience.
- Toasting the pecans enhances their flavor and crunch.
- This salad keeps well in the fridge for up to 3 days.
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