Go Back

Cranberry Pecan Chicken Salad

A vibrant and creamy chicken salad with tender chicken, crunchy pecans, and sweet-tart cranberries, perfect for lunch or dinner gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced Use leftover rotisserie chicken for quicker prep.
  • 1 cup celery, finely chopped
  • 3/4 cup dried cranberries
  • 1/2 cup pecans, roughly chopped Can use grilled chicken for a smoky flavor.
Dressing Ingredients
  • 1/2 cup mayonnaise Consider substituting Greek yogurt for a healthier version.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (optional for added sweetness)
  • Salt and pepper, to taste Adjust according to preference.

Method
 

Preparation
  1. Gather all your chicken, celery, cranberries, and pecans. If you haven’t cooked the chicken yet, roast or boil it beforehand, allowing it to cool, then shred or dice it.
Mixing the Dressing
  1. In a medium bowl, combine the mayonnaise, Dijon mustard, and honey. Stir until smooth and well-blended.
Combining the Salad
  1. In a large mixing bowl, add the shredded chicken, chopped celery, cranberries, and pecans. Pour the dressing over the salad mixture and toss until everything is thoroughly coated.
Seasoning
  1. Sprinkle with salt and pepper according to your taste preferences, ensuring that all flavors are balanced.
Chill and Serve
  1. Cover the bowl and place it in the refrigerator for about 30 minutes to let the flavors meld together. Serve cold, and enjoy your delightful dish!

Notes

Use leftover rotisserie chicken for faster prep and opt for Greek yogurt in place of mayonnaise for a healthier option. Don't over-mix to keep the pecans crunchy.