Prep Time: 15 minutes
Cook Time: 10 minutes (if cooking chicken fresh)
Chill Time: 30 minutes
Total Time: 55 minutes
Difficulty Level: Easy
Recipe Intensity: Beginner-Friendly
Servings: 6 servings
Ingredients
- 3 cups cooked chicken breast, shredded or diced
- ¾ cup dried cranberries
- ½ cup pecans, roughly chopped
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- ¾ cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Equipment Needed
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing spoon or spatula
Instructions
Step 1: Prepare the Chicken
If using freshly cooked chicken, allow it to cool completely before assembling the salad. Dice or shred the chicken into bite-sized pieces and place it in a large mixing bowl.
Rotisserie chicken is an excellent time-saving option and adds extra flavor to the salad.
Step 2: Toast the Pecans
Place the chopped pecans in a dry skillet over medium heat. Toast them for 3–5 minutes, stirring frequently until fragrant and lightly browned.
Remove from heat and allow them to cool completely before adding them to the salad.
Step 3: Prepare the Vegetables
Finely dice the celery and red onion. These ingredients add freshness, texture, and flavor to the finished dish.
Add the celery and onion to the bowl with the chicken.
Step 4: Make the Dressing
In a small bowl, whisk together:
- Mayonnaise
- Greek yogurt or sour cream
- Lemon juice
- Dijon mustard
- Salt
- Black pepper
Mix until smooth and creamy.
Step 5: Combine Ingredients
Add the dried cranberries and toasted pecans to the chicken mixture.
Pour the dressing over the ingredients and gently stir until everything is evenly coated.
Be careful not to overmix, as this can break down the chicken and make the salad too soft.
Step 6: Chill the Salad
Cover the bowl and refrigerate for at least 30 minutes.
This chilling time allows the flavors to blend together and creates a more delicious and refreshing salad.
Step 7: Serve
Before serving, stir the salad gently and garnish with fresh parsley if desired.
Serve:
- On croissants
- In sandwiches
- Wrapped in lettuce leaves
- With crackers
- Over mixed greens
- In a pita pocket
Chef’s Tips
- Use rotisserie chicken for maximum convenience.
- Toasting the pecans enhances their flavor and crunch.
- Add diced apples for extra sweetness and texture.
- Substitute walnuts or almonds if pecans are unavailable.
- For a lighter version, replace half of the mayonnaise with Greek yogurt.
- Chill the salad overnight for even better flavor.
- Add a pinch of garlic powder for additional depth.
Storage Instructions
Store cranberry pecan chicken salad in an airtight container in the refrigerator for up to 3 days.
Do not leave the salad at room temperature for more than 2 hours.
Freezing is not recommended because the mayonnaise-based dressing may separate when thawed.
Variations
Healthy Cranberry Pecan Chicken Salad
Replace mayonnaise with plain Greek yogurt and use low-fat chicken breast.
Apple Cranberry Chicken Salad
Add one diced crisp apple for extra sweetness and crunch.
Honey Pecan Chicken Salad
Mix one tablespoon of honey into the dressing for a sweeter flavor profile.
Avocado Chicken Salad
Replace half of the mayonnaise with mashed avocado for a creamy, nutrient-rich alternative.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Perfect for meal prep
- High in protein
- Great for lunches and picnics
- Sweet and savory flavor combination
- Versatile serving options
- Family-friendly recipe
Nutrition Information
Per Serving (Approximate)
- Calories: 385
- Protein: 28g
- Carbohydrates: 13g
- Dietary Fiber: 2g
- Sugars: 9g
- Total Fat: 25g
- Saturated Fat: 4g
- Cholesterol: 75mg
- Sodium: 420mg
- Potassium: 340mg
- Calcium: 35mg
- Iron: 1.5mg