Cranberry Pecan Chicken Salad is something I make all the time, but it’s extra good in the summer. It’s great for a quick lunch or dinner, or even in sandwiches for a picnic.
What’s cool is how all the different tastes and feels come together. You have a creamy dressing, tasty chicken, sweet cranberries, and crunchy pecans. It’s a really yummy mix!
This recipe is super flexible, too. You can change it up however you like.
Recipe Overview
This Cranberry Pecan Chicken Salad is a tasty mix of savory and sweet. It has soft cooked chicken, dried cranberries, crunchy pecans, and a creamy, tangy dressing.
It’s a great dish because it’s super easy to make, and you can eat it in lots of ways. I like it by itself, on lettuce, or in croissants or pita bread.
You can also make a big batch on Sunday and eat it all week. It’s a really awesome dish.
Ingredients for Cranberry Pecan Chicken Salad
- 3 cups of cooked chicken, shredded or cut into small pieces (a rotisserie chicken is perfect!)
- 1 cup of mayonnaise
- 1/2 cup of dried cranberries
- 1/2 cup of chopped pecans
- 1/4 cup of chopped celery
- 2 tablespoons of chopped red onion
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to your liking
For the chicken, I usually just get a rotisserie chicken to save time. But, you can cook your own chicken if you want.
If you don’t like pecans, you can use walnuts or almonds. Use any nuts you like.
You can change how much mayonnaise you use. Some people like it really creamy, others like it less so.
Step-by-Step Instructions
- First, make sure your chicken is cooked and cooled down. Shred it with two forks or cut it into small pieces. This makes it easier to mix.
- In a big bowl, put the shredded chicken, dried cranberries, chopped pecans, celery, and red onion. Stir it gently to mix it all up.
- In a smaller bowl, mix together the mayonnaise, Dijon mustard, and lemon juice. This is your dressing. The Dijon gives it a little zing, and the lemon juice makes it brighter.
- Pour the dressing over the chicken mix. Stir it all together until the chicken is covered. Make sure every piece of chicken gets some of that creamy stuff!
- Add salt and pepper. I usually start with a little bit of each and then add more if I need to. Don’t be afraid to season it!
- Give the salad one last stir, and it’s ready. I like to put it in the fridge for at least 30 minutes before eating. This lets all the flavors mix together.
Variations & Tips
- For a lighter salad: Use Greek yogurt or a mix of mayonnaise and Greek yogurt for the dressing.
- Add more crunch: Put in some toasted sunflower seeds or chopped apples.
- Make it early: This chicken salad can be made up to 3 days before. Keep it in a sealed container in the fridge.
- Storage: Keep any leftover chicken salad in the fridge in a closed container. It should be good for 3-4 days.
- Reheating: You don’t need to reheat it. It is best to eat this dish cold.
- Serving ideas: Eat it on croissants, lettuce wraps, crackers, or with sliced veggies like cucumbers and bell peppers. You can put in a pasta salad, too.
Key Details for Cranberry Pecan Chicken Salad
- Prep time: 15 minutes
- Cook time: 0 minutes (if you use pre-cooked chicken)
- Total time: 15 minutes (plus time to chill)
- Servings: 6-8
- Things you’ll need: Big mixing bowl, small mixing bowl, measuring cups and spoons
FAQ
Can I use fresh cranberries instead of dried ones?
Fresh cranberries can be pretty sour. Dried cranberries are better for this recipe because they’re sweet, which balances the other flavors. If you use fresh ones, you might need to add a little honey or maple syrup to the dressing.
Can I make this chicken salad without the nuts?
Yes! If you have a nut allergy or just don’t like nuts, you can leave them out. The salad will still taste great.
What kind of chicken is the best?
Rotisserie chicken is the easiest, but you can also use leftover grilled, baked, or boiled chicken. Just make sure it’s cooked all the way and cooled down before using it.
How can I make this chicken salad healthier?
You can use less mayonnaise and use plain Greek yogurt instead of some or all of it. You can also add more veggies, like chopped grapes or bell peppers.
Can I freeze this chicken salad?
It’s better not to freeze this chicken salad. The mayonnaise and celery might not be the same after freezing and thawing.
How do I know if the salad is bad?
Use your senses! If the chicken salad smells weird, looks a different color, or feels slimy, it’s best to throw it away.
Cranberry Pecan Chicken Salad
Ingredients
- 3 cups of cooked chicken shredded or cut into small pieces
- 1 cup of mayonnaise
- 1/2 cup of dried cranberries
- 1/2 cup of chopped pecans
- 1/4 cup of chopped celery
- 2 tablespoons of chopped red onion
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to your liking
Instructions
- First, make sure your chicken is cooked and cooled down. Shred it with two forks or cut it into small pieces. This makes it easier to mix.
- In a big bowl, put the shredded chicken, dried cranberries, chopped pecans, celery, and red onion. Stir it gently to mix it all up.
- In a smaller bowl, mix together the mayonnaise, Dijon mustard, and lemon juice. This is your dressing. The Dijon gives it a little zing, and the lemon juice makes it brighter.
- Pour the dressing over the chicken mix. Stir it all together until the chicken is covered. Make sure every piece of chicken gets some of that creamy stuff!
- Add salt and pepper. I usually start with a little bit of each and then add more if I need to. Don't be afraid to season it!
- Give the salad one last stir, and it's ready. I like to put it in the fridge for at least 30 minutes before eating. This lets all the flavors mix together.