Cranberry Pecan Chicken Salad Recipe

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Cranberry Pecan Chicken Salad Recipe

A sweet-savory, creamy chicken salad combining tender chicken, tart cranberries, crunchy pecans, and a light dressing. Perfect for sandwiches, wraps, lettuce cups, or meal prep bowls.

Ingredients

Main:

  • 2 cups cooked chicken breast (shredded or diced)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans (roughly chopped, toasted if preferred)
  • 1/3 cup celery (finely diced)
  • 2 tbsp red onion (finely chopped, optional)

Dressing:

  • 1/2 cup mayonnaise (or Greek yogurt for lighter version)
  • 1–2 tbsp honey (adjust to taste)
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt & black pepper to taste

Optional add-ins:

  • 1/4 cup grapes (halved)
  • Fresh parsley (chopped)
  • A pinch of garlic powder

Instructions

  1. Prepare chicken
    • Use cooked, cooled chicken breast. Shred or dice into bite-sized pieces.
  2. Toast pecans (optional but recommended)
    • Lightly toast in a dry pan for 3–5 minutes until fragrant. Let cool.
  3. Mix dressing
    • In a bowl, whisk together mayonnaise, honey, Dijon mustard, lemon juice, salt, and pepper.
  4. Combine ingredients
    • In a large mixing bowl, add chicken, cranberries, pecans, celery, and onion.
  5. Add dressing
    • Pour dressing over mixture and stir until evenly coated.
  6. Chill
    • Refrigerate for at least 20–30 minutes for best flavor.

Recipe Notes

  • Chicken can be rotisserie, boiled, or baked.
  • Greek yogurt can replace half or all mayo for a healthier version.
  • Toasting pecans enhances flavor and crunch significantly.
  • The salad tastes better after resting because flavors meld together.

Tips for Best Results

  • Don’t overdress—add dressing gradually.
  • Chill before serving for improved texture.
  • Chop ingredients evenly for balanced bites.
  • Add cranberries last if you want them to stay plump and distinct.
  • Use fresh lemon juice instead of bottled for brighter flavor.

Servings

  • Makes: 4 servings
  • Serving size: about 1 cup

Nutritional Information (Approx. per serving)

  • Calories: 380–420 kcal
  • Protein: 25–30 g
  • Fat: 22–28 g
  • Carbohydrates: 18–22 g
  • Fiber: 2–3 g
  • Sugar: 12–16 g
  • Sodium: varies based on mayo and seasoning

(Values depend on ingredient brands and substitutions.)

Health Benefits

  • High protein from chicken supports muscle repair and satiety
  • Antioxidants from cranberries may support immune health
  • Healthy fats from pecans support heart and brain function
  • Fiber content helps digestion and fullness
  • Can be made lighter using Greek yogurt instead of mayonnaise

Q&A

Q1: Can I make this ahead of time?
Yes. It stores well for 3–4 days in the fridge. Best flavor develops after a few hours.

Q2: Can I freeze it?
Not recommended. Mayo-based dressings separate after freezing.

Q3: What can I serve it with?

  • Sandwich bread or croissants
  • Lettuce wraps
  • Crackers
  • Stuffed in pita or wraps
  • Over mixed greens

Q4: Can I make it healthier?
Yes:

  • Use Greek yogurt instead of mayo
  • Reduce honey
  • Add more celery or apples for volume

Q5: What can I substitute for pecans?
Walnuts, almonds, or sunflower seeds work well.

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