Save This cranberry pecan chicken salad is the answer any time you crave something satisfying yet bright and full of texture. Each bite brings creamy richness, sweet-tart bursts of dried cranberries, and toasty pecan crunch. It is a go-to for quick lunches, whether piled into sandwiches or spooned over greens.
My oldest daughter begged for this salad in her lunchbox after I made it for a picnic last fall. Now it is on regular rotation in our family since it comes together so quickly and feels a little special.
Ingredients
- Chicken breast cooked and diced or shredded: Choose rotisserie or home-cooked for best flavor and texture Look for firm but moist meat with no dry spots
- Dried cranberries: Bring cheery tartness and sweetness to each bite Choose plump berries without added oil or excess sugar
- Pecans toasted and chopped: Nutty flavor and beautiful crunch Toasting deepens the taste Use fresh pecans for best results
- Celery finely diced: Adds lively crunch Look for stalks with crisp snap and pale green leaves
- Red onion: Finely diced for mild bite and color Choose a firm onion with tight skin and fresh scent
- Fresh parsley optional: Lends brightness and a burst of green Use only fresh for best flavor
- Mayonnaise: Forms the creamy base of the dressing Use real mayo for richness and full flavor
- Greek yogurt or sour cream: Adds tang and a lighter texture Opt for full-fat versions to keep the dressing velvety
- Lemon juice: Freshly squeezed brightens and balances the creamy richness Use ripe lemons for most juice
- Dijon mustard: Provides depth and a gentle heat Look for smooth traditional Dijon in a glass jar
- Salt and black pepper: Essential to bring out all the flavors Use flaky sea salt if possible and freshly cracked pepper for best results
Instructions
- Cook and Prep Chicken:
- Poach chicken breasts in simmering salted water for about fifteen minutes or roast them until juices run clear Let cool completely then dice or shred into bite-size pieces Moisture is key so avoid overcooking
- Toast and Chop Pecans:
- Preheat oven to three hundred fifty degrees Spread pecan halves on a baking sheet Toast for six to eight minutes until fragrant and just colored Cool then coarsely chop Toasting the nuts is essential for deep flavor
- Mix Salad Ingredients:
- In a large bowl combine diced chicken dried cranberries toasted pecans finely diced celery red onion and chopped fresh parsley Toss gently to distribute everything evenly
- Make the Dressing:
- In a separate small bowl whisk together mayonnaise Greek yogurt fresh lemon juice Dijon mustard salt and ground black pepper Mix until smooth and creamy with no lumps
- Dress the Salad:
- Pour dressing over chicken mixture Start with about three quarters and toss gently to coat Add remaining dressing if needed Do not overmix so chicken stays tender
- Season and Chill:
- Taste the mix and adjust with extra lemon juice salt or pepper as needed Cover bowl and refrigerate for at least thirty minutes for flavors to meld Chilling helps the cranberries plump slightly and improves texture
- Serve:
- Serve the salad cold Spoon it onto greens into pita pockets between slices of hearty bread or rolled in wraps Leftovers will keep up to three days in the fridge
Save Years ago I started toasting the pecans for this salad after a friend showed me how much better it turns out The extra step makes the chicken salad taste fancy even though it is quick and simple My favorite part is the little burst you get from each cranberry against the creamy base
Storage Tips
Store this salad in an airtight container in the fridge for up to three days It is best enjoyed cold and the flavors only get better after some time Never freeze as the texture of the dressing and veggies will suffer
Ingredient Substitutions
You can easily swap in walnuts or almonds for the pecans If you want a lighter version use only Greek yogurt instead of mayonnaise If your family does not love celery diced apples or grapes are a great way to keep it crunchy and fresh
Serving Suggestions
Pile the salad onto toasted sourdough serve over a big bowl of mixed greens with extra herbs or wrap in a tortilla for a hearty lunch Try serving with iced tea or a crisp white wine at a brunch
Cultural Context
Chicken salad has deep roots in American home cooking showing up in Southern tea rooms and deli counters for generations This cranberry pecan twist brings a holiday vibe fit for both potlucks and quick meals
Seasonal Adaptations
Toss in diced apple or grapes when they are at their peak in fall Use roasted turkey instead of chicken as a post-holiday refresh Swap in toasted hazelnuts for a cozy winter spin I keep a batch of this salad on hand during back-to-school for fast wholesome lunches and have even doubled the recipe for a crowd at family gatherings It never disappoints
Success Stories
Friends have shared that this recipe turned even chicken salad skeptics into fans One neighbor made it for a baby shower and now tells me it is her go-to make ahead dish You will love how flexible and celebration-ready it is
Freezer Meal Conversion
Chicken salad is not a great freezer candidate but you can prep and freeze cooked diced chicken separately To save time cook and portion chicken in advance then thaw and proceed with the salad fresh for best results
Save This salad carries bright flavor and satisfying texture every time You will reach for it again and again whether for a weekday lunch or a festive brunch
Recipe FAQ
- → Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken works well and saves time. Simply dice or shred before mixing with other ingredients.
- → What can I use instead of pecans?
Walnuts or slivered almonds are good alternatives, offering a similar crunch and nutty flavor.
- → Is there a lighter dressing option?
You can substitute all Greek yogurt for mayonnaise to make the dressing lighter and tangier.
- → How long will this keep in the refrigerator?
This salad stays fresh for up to three days in an airtight container when refrigerated properly.
- → What serving suggestions work best?
Serve chilled over greens, in a sandwich, or wrapped in a tortilla for a quick lunch or dinner.
- → Can I add fruit for extra flavor?
Yes, diced apple or grapes can be added for a sweet, juicy contrast and added crunch.