Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad is a creamy, crunchy, and slightly sweet dish that’s perfect for lunches, light dinners, or as a crowd-pleasing appetizer. With tender chunks of chicken, chewy dried cranberries, toasted pecans, and a creamy dressing, it’s a well-balanced mix of flavor and texture that I love serving chilled, stuffed in a croissant, or scooped over greens.

Why You’ll Love This Recipe

I love how this chicken salad checks every box—sweet, savory, creamy, and crunchy. It’s easy to prep in advance, super versatile, and feels both satisfying and refreshing. The cranberries add a pop of tartness, the pecans bring a nutty crunch, and the dressing ties it all together beautifully. It’s one of my go-to recipes for meal prepping and entertaining alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast, chopped or shredded

• Dried cranberries

• Chopped toasted pecans

• Celery, finely diced

• Red onion, minced (optional)

• Mayonnaise

• Greek yogurt or sour cream (optional for tang and creaminess)

• Dijon mustard

• Lemon juice

• Salt and pepper

Optional additions:

• Fresh herbs (parsley, dill, or thyme)

• Apples, diced

• Green onions

Directions

1. In a large bowl, I combine the chopped chicken, cranberries, pecans, celery, and red onion.

2. In a separate small bowl, I mix the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, salt, and pepper until smooth.

3. I pour the dressing over the chicken mixture and stir until everything is well coated.

4. I cover the bowl and chill the salad in the fridge for at least 30 minutes to let the flavors meld.

5. Before serving, I give it one more stir and taste for seasoning, adding more lemon juice or pepper if needed.

Servings and timing

This recipe makes 4–6 servings and takes about 15 minutes to prep, plus 30 minutes of chill time.

Variations

Sometimes I swap the pecans for walnuts or almonds, or I add chopped apples or grapes for an extra burst of freshness. If I want a lighter version, I use all Greek yogurt in place of mayo. For a savory twist, I’ve added crumbled bacon or blue cheese crumbles. This salad is incredibly adaptable based on what I have in the fridge.

Storage/Reheating

I store the chicken salad in an airtight container in the fridge for up to 4 days. I stir it before each serving to freshen up the texture. I don’t reheat it—it’s best served cold, either on bread, in a wrap, over greens, or with crackers.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken for convenience. It saves time and adds extra flavor to the salad.

Can I make this salad ahead of time?

Absolutely. It tastes even better after a few hours in the fridge as the flavors develop. I just hold off on adding any fruit or nuts until closer to serving to keep them crisp.

Is this chicken salad freezer-friendly?

No, I don’t recommend freezing it. The mayo-based dressing and fresh ingredients can separate and get watery when thawed.

What’s the best way to serve it?

I love it in croissants, lettuce wraps, or spooned onto crackers. It’s also great over a bed of greens for a quick and filling salad.

Can I make it dairy-free?

Yes, I just skip the Greek yogurt or use a dairy-free alternative. The mayo alone still creates a creamy, delicious texture.

Conclusion

Cranberry Pecan Chicken Salad is a bright, flavorful twist on a classic that I find myself making again and again. It’s easy, fresh, and endlessly customizable. Whether I’m packing lunch, prepping for the week, or serving a crowd, this salad always delivers. Once I added it to my recipe rotation, it quickly became a favorite.