This Cranberry Pecan Chicken Salad is a deliciously creamy and crunchy blend of tender chicken, sweet cranberries, buttery pecans, and a tangy dressing.
It’s the perfect recipe for easy lunches, light dinners, potlucks, or meal prep!
Why You’ll Love This Cranberry Pecan Chicken Salad
Quick and easy – ready in 15 minutes
Balanced flavors – sweet, savory, tangy, and nutty
Perfect for meal prep – stays fresh in the fridge
Great for sandwiches, wraps, or lettuce cups
Naturally gluten-free
Customizable with add-ins like apples or celery
What You’ll Need (Ingredient Highlights)
Cooked chicken – rotisserie or leftover chicken works great
Dried cranberries – adds a sweet-tart pop
Chopped pecans – buttery crunch in every bite
Green onions – for mild onion flavor
Mayonnaise – creamy base for the dressing
Greek yogurt – lightens up the dressing and adds tang
Honey – a touch of sweetness
Dijon mustard – enhances flavor with a slight tang
Lemon juice – brightens the salad
Salt– for seasoning
Pro Tips Before You Start
Use freshly cooked or leftover chicken for best flavor
Toast the pecans lightly for extra crunch and flavor
Chop everything uniformly for an even bite
Adjust the dressing – add more yogurt or mayo based on preference
Chill before serving to let flavors meld
How to Make Cranberry Pecan Chicken Salad
Step 1: Prepare the ingredients
Dice the cooked chicken into bite-sized pieces.
Chop green onions and pecans.
Step 2: Make the dressing
In a large mixing bowl, whisk together mayonnaise, Greek yogurt, honey, Dijon mustard, lemon juice, salt, until smooth.
Step 3: Combine the salad
Add the diced chicken, dried cranberries, chopped pecans, and green onions to the bowl with the dressing.
Step 4: Toss gently
Stir everything together until the chicken is evenly coated with the creamy dressing.
Step 5: Chill and serve
Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
What to Serve It With
On croissants for a delicious sandwich
With crackers for a quick snack
In lettuce wraps for a low-carb option
Alongside a green salad for a light meal
As a filling for wraps or pita pockets
Variations / Substitutions
Add diced apples for extra crunch and sweetness
Use walnuts or almonds instead of pecans
Swap dried cranberries with dried cherries or raisins
Add celery for more crunch
Use only Greek yogurt for a lighter, lower-fat version
Storage & Leftovers
Fridge: Store in an airtight container for up to 3–4 days
Meal prep: Great for making ahead for lunches or snacks
Tip: Stir gently before serving if it has been refrigerated to refresh the dressing
FAQs
Can I use canned chicken?
Yes, but fresh or rotisserie chicken has better texture and flavor.
How long does this chicken salad last?
It keeps well for up to 3–4 days in the fridge.
Can I freeze cranberry pecan chicken salad?
It’s not recommended because the dressing can separate after freezing.
How do I make it dairy-free?
Use a dairy-free yogurt alternative or just mayonnaise.
Can I make it sweeter?
Add a little extra honey or more dried cranberries if you prefer it sweeter.
What’s the best type of chicken to use?
Cooked, shredded, or diced rotisserie chicken works best for quick prep.
Is this salad good for potlucks?
Absolutely! It’s easy to make ahead and serve cold.
Final Thoughts
This Cranberry Pecan Chicken Salad is a creamy, crunchy, flavor-packed dish that’s both comforting and refreshing.
It’s perfect for sandwiches, wraps, or even scooped over a bed of greens.
Whether you’re meal prepping or feeding a crowd, this easy salad is sure to become a favorite!
Cranberry Pecan Chicken Salad
Ingredients
- 3 cups cooked chicken diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 green onions chopped
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Dice cooked chicken and chop green onions and pecans.
- In a large bowl, whisk together mayonnaise, yogurt, honey, mustard, lemon juice, salt, and pepper.
- Add chicken, cranberries, pecans, and onions to the dressing.
- Stir until everything is evenly coated.
- See full steps with tips & photos → https://mischacrossing.com/cranberry-pecan-chicken-salad/
Notes
- Make it Lighter: Use all Greek yogurt or a low-fat version of mayo.
- Nut-Free Option: Swap pecans for roasted sunflower seeds.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Great For Meal Prep: Prepare ahead for easy lunches all week long.
