Say hello to your new go-to lunch: Cranberry Pecan Chicken Salad. This irresistible salad is packed with sweet, tart cranberries, buttery pecans, tender chicken, and a creamy Dijon dressing that ties it all together. Each bite offers a medley of textures—crunchy, chewy, and creamy—and flavors that dance between savory and sweet. Whether you’re enjoying it in a sandwich, over crisp greens, or scooped up with crackers, it delivers comfort and a little flair. It’s the kind of dish that’s just as fabulous prepared ahead or whipped up for an impromptu gathering—perfect for meal preppers, busy families, or anyone craving something fresh and satisfying!
Ingredients You’ll Need
Ingredients You’ll Need
What makes this Cranberry Pecan Chicken Salad shine is the simplicity of its ingredients—each one serves a purpose, providing just the right crunch, brightness, or creaminess. Here’s exactly what you’ll need (plus how each ingredient makes every bite sing):
- Cooked chicken: The backbone of this salad—use rotisserie, poached, or leftover roasted chicken for best results.
- Dried cranberries: These jewels add bursts of tart-sweet flavor and a beautiful pop of color.
- Chopped pecans: For nutty crunch and buttery depth that pairs perfectly with the other elements.
- Diced celery: Offers clean, refreshing crunch and a subtle peppery bite.
- Finely chopped red onion: Delivers a gentle sharpness that keeps the salad vibrant and fresh.
- Mayonnaise: Creamy and rich, it binds everything together and keeps the salad moist.
- Dijon mustard: Adds tang and a bit of warmth, balancing out the sweetness of the cranberries.
- Lemon juice: Brightens flavors and cuts through the richness—don’t skip it!
- Salt and black pepper: Essential seasonings to tie the flavors together and amplify each ingredient’s magic.
How to Make Cranberry Pecan Chicken Salad
Step 1: Prepare the Chicken and Vegetables
Start by gathering your chicken, cranberries, pecans, celery, and red onion. If you’re using rotisserie or leftover chicken, simply chop or shred it into bite-sized pieces. Dice your celery for that signature crunch and finely chop the red onion for a gentle punch. Combine these ingredients in a large bowl—it’s already looking pretty!
Step 2: Whisk Up the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. This silky, flavorful dressing is what transforms a bowl of chicken-and-veg into something swoon-worthy. Make sure it’s well blended and taste it—add a pinch more salt or squeeze more lemon juice if you like!
Step 3: Stir It All Together
Pour the creamy dressing over your chicken mixture. Using a sturdy spoon or spatula, gently toss everything together until every morsel is nicely coated. This is when the salad really comes alive, with the dressing tying together the sweet, nutty, and savory flavors in perfect harmony.
Step 4: Chill and Let the Flavors Meld
Cover your bowl with plastic wrap or transfer everything to a lidded container and refrigerate for at least 30 minutes. This short chill time lets the flavors mingle and deepen, so don’t rush it! The result: an even more cohesive, crave-worthy Cranberry Pecan Chicken Salad that’s ready to impress.
Step 5: Serve and Enjoy
When you’re ready to eat, give the salad a quick stir and inspect its creamy, jewel-studded goodness. Now’s the fun part—how will you enjoy your creation? Keep reading for serving inspiration!
How to Serve Cranberry Pecan Chicken Salad
Garnishes
Brighten your salad with a sprinkle of extra chopped pecans or a handful of finely chopped fresh parsley before serving. A few extra cranberries on top make it look extra special and invite everyone to dig in. These finishing touches add freshness and extra crunch without much effort!
Side Dishes
Cranberry Pecan Chicken Salad plays well with so many sides. Serve it with a crisp green salad, a bowl of soup, or slices of juicy melon for a light lunch. For something heartier, pair with fresh bakery rolls or thick slices of rustic bread—it’s the ideal picnic plate or lunchbox meal.
Creative Ways to Present
Don’t limit yourself to standard salad fare! Scoop your Cranberry Pecan Chicken Salad into lettuce cups for a finger-food vibe, or stack it high in croissants or pita pockets for a more decadent sandwich. For gatherings, serve it as a dip alongside buttery crackers or cucumber rounds—it’s always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Pecan Chicken Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. Be sure to give it a quick stir each time you serve, as some settling may occur.
Freezing
While many salads can go into the freezer, Cranberry Pecan Chicken Salad isn’t one of them. The creamy dressing can separate, and the veggies may become mushy once thawed. It’s definitely best enjoyed fresh from the fridge.
Reheating
There’s no need to reheat this salad—it’s meant to be eaten chilled! If you’ve just pulled it from the fridge and it feels too cold, let it sit out for 10-15 minutes so the flavors can blossom and the texture softens just a bit.
FAQs
Can I use rotisserie chicken for Cranberry Pecan Chicken Salad?
Absolutely! Rotisserie chicken is a fantastic time-saver and adds extra flavor. Simply remove the skin, chop or shred the meat, and you’re good to go.
Is there a lighter alternative to mayonnaise in this recipe?
Yes—swap out all or part of the mayo for plain Greek yogurt. It delivers tangy creaminess with fewer calories and more protein, and still tastes wonderful.
What other nuts work if I don’t have pecans?
Walnuts or sliced almonds are both great substitutes for pecans. Toast them lightly for the best flavor and crunch.
How can I make this salad more fruity?
Try folding in halved red grapes or diced apple along with the cranberries—both add incredible bursts of sweetness and a fresh texture.
Can I make the Cranberry Pecan Chicken Salad ahead for meal prep?
Definitely! It holds up beautifully in the fridge for a few days, making it a star for grab-and-go lunches, busy weeknight dinners, or meal prep routines.
Final Thoughts
I hope you’re as excited to make Cranberry Pecan Chicken Salad as I am to share it with you. It’s versatile, satisfying, and downright crave-worthy—perfect for a lazy afternoon, a potluck, or anytime you want something a little special. Give it a try and let this easy, delicious recipe become a regular in your kitchen lineup!
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Cranberry Pecan Chicken Salad Recipe
- Total Time: 15 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and satisfying Cranberry Pecan Chicken Salad that’s perfect for a quick and easy lunch. This salad combines tender chunks of chicken with sweet dried cranberries, crunchy pecans, and a tangy dressing for a flavorful meal.
Ingredients
Chicken Salad:
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the chicken, cranberries, pecans, celery, and red onion.
- Prepare Dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine Salad and Dressing: Pour the dressing over the salad mixture and stir until coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. Enjoy as a sandwich, in lettuce wraps, or with crackers.
Notes
- For a lighter version, substitute some or all of the mayonnaise with plain Greek yogurt.
- Enhance with sliced grapes or chopped apples for added sweetness and texture.
- Toast the pecans before adding for a crunchier texture and nuttier flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
