Pecan and Cranberry Chicken Salad

This cranberry chicken salad with pecans is super easy and delicious! The quickest way to make chicken salad is to use a rotisserie chicken or leftover chicken breast. Or, you can roach, roast, or grill fresh chicken breast for the salad. Dried cranberries, pecans, lemon juice, and herbs make this cranberry pecan chicken salad full of texture and flavor. It’s not at all boring!

I love using dried cranberries (craisins) to add color, flavor, and texture to dishes. They look like shiny little gems with a sweet, tart pop! They work with sweet and savory foods. And they can magically make just about anything feel festive during the fall and winter. 

I love adding craisins to deli-style salads! They show up in my crunchy broccoli salad and shaved Brussels sprouts salad. They also make a great addition to chicken salad!

You can make this cranberry pecan chicken salad any time of year. But it makes a nice make-ahead lunch during fall and winter. You can prep this once and enjoy it all week! 

Ingredients

• Cooked chicken breast is the base of this cranberry chicken salad. The nice thing is that you can use whatever chicken you prefer. Using a rotisserie chicken makes this chicken salad quick and easy. You can bake, poach, or grill chicken to use fresh. You can also use shredded chicken from the crockpot or instant pot. Super versatile! 
• Dried cranberries or craisins are sweet, tart, and chewy. They’re a perfect contrast to the chicken and creamy dressing. 
• Toasted pecans add a nutty, buttery flavor to this cranberry chicken salad. Lightly toasting them before adding to the salad really deepens the flavor. It’s totally worth the extra step.
• Celery adds that much-needed crunch to this cranberry pecan chicken salad. I like to use 3 stalks to ensure a crisp and fresh taste in every bite. You can use 1 or 2 stalks for less crunch. For me, celery is non-negotiable! 
• Fresh herbs give the dressing lots of flavor and color. I like using green onions (scallions) and parsley.
• An easy homemade dressing made with mayonnaise and sour cream. It is creamy, tangy, and delicious.
• Fresh lemon juice adds a bright citrus punch. It makes the chicken salad much more flavorful than adding plain mayo!
• A spoonful of honey adds a hint of sweetness that balances the flavors. 
• Salt and pepper tie everything together and help all the flavors shine! 

Variations

• Use other nuts: This salad is good with chopped walnuts or sliced almonds. Toast them the same way you would pecans.
• Make it dairy-free: I love the tanginess that sour cream adds to this salad. If you’re avoiding dairy, you can use more mayo instead of the sour cream.
• Make turkey cranberry salad: Are you looking for a way to use leftover Thanksgiving turkey? The cranberries and pecans in this salad also go well with leftover turkey! Just use turkey instead of chicken in this cranberry pecan salad. 

How to make pecan and cranberry chicken salad

Detailed and printable instructions are always in the recipe card below!

Always prep your ingredients first to make things easier. Start with cooked chicken breast that’s been shredded or diced. Chop up your fresh veggies to get them ready.

Go ahead and toast your pecan pieces. Cook them in a dry, heavy-bottomed skillet, over medium-high heat. Stir them until they become fragrant dump them into a plate. This will only take about 3 minutes. Be careful not to burn them! Let them cool while you make the dressing.

Now, add all the dressing ingredients to a large mixing bowl.

Whisk them until a smooth and creamy dressing forms.

Add the rest of the ingredients straight into the bowl.

Stir it up good and you’re done!

Make ahead and storage tips

Store this cranberry pecan chicken salad in the fridge in a covered container for 3-5 days. It makes a perfect make-ahead lunch for meal prep. The flavors improve after refrigerating it for a couple of hours. 

How to serve pecan and cranberry chicken salad

• Make a chicken salad sandwich with cranberries: Use a fresh croissant for hearty whole-grain sliced bread to make a sandwich. I like crisp lettuce on mine! You can add a little Dijon or honey mustard if that’s your thing. I love serving a chicken salad sandwich with a side of simple citrus salad.
• Make cranberry chicken salad lettuce wraps: Add a scoop of the salad to whole lettuce leaves to make lower-carb wraps.
• Enjoy it with crackers or apple slices.
• Add a scoop to a bed of fresh greens.

More deli-style salad recipes

• 5 Minute Coleslaw
• Creamy Cucumber and Dill Salad
• Tortellini Caprese Salad
• Sweet & Crunchy Broccoli Salad
• Veggie Loaded Pasta Salad

Did you make this cranberry pecan chicken salad? Let me know in the comments!

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