This Cranberry Pecan Chicken Salad Recipe is a delightful combination of sweet, crunchy, and creamy elements that come together to create a vibrant and satisfying dish. Packed with tender chicken, tart dried cranberries, and crunchy pecans, it’s an easy-to-make salad that brings a burst of flavor and texture in every bite. Whether you’re looking for a quick lunch, a light dinner, or a crowd-pleasing potluck option, this recipe is a fantastic go-to that never disappoints.
Ingredients You’ll Need
Getting the right balance in this salad is all about the quality and simplicity of the ingredients. Each one plays an essential role, adding flavor, texture, or a pop of color that makes the salad irresistible.
- 3 cups cooked chicken breast: Provides the hearty, protein-packed base for the salad.
- ½ cup dried cranberries: Adds a lovely tart sweetness that brightens every bite.
- ½ cup chopped pecans: Brings a satisfying crunch and rich, buttery flavor.
- 2 celery stalks, finely diced: Offers crispness and a fresh, herbal note.
- ¼ cup red onion, finely diced: Adds a mild sharpness and vibrant color.
- ½ cup mayonnaise: Creates a luscious, creamy texture to bind the salad.
- 2 tablespoons plain Greek yogurt (optional): Enhances creaminess while adding a subtle tang.
- 1 teaspoon Dijon mustard: Gives a little punch and depth to the dressing.
- 1 tablespoon lemon juice: Brightens and balances all the flavors.
- ½ teaspoon garlic powder: Adds a gentle savory undertone without overpowering.
- Salt and black pepper to taste: Essential seasonings that lift the entire dish.
- Chopped fresh parsley (optional): Provides a fresh, herbaceous garnish that makes the salad pop visually.
How to Make Cranberry Pecan Chicken Salad Recipe
Step 1: Prep and Combine the Main Ingredients
Begin by shredding or chopping your cooked chicken breast into bite-sized pieces—this makes it easy to eat and helps every forkful have a good balance of ingredients. In a large bowl, mix the chicken together with the dried cranberries, chopped pecans, finely diced celery, and red onion. This creates a colorful and textured foundation for the salad.
Step 2: Whisk the Dressing
In a separate small bowl, combine the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Whisk everything until smooth and well incorporated. This dressing is where all the flavors blend, bringing creaminess with subtle tang and just the right amount of seasoning.
Step 3: Toss and Chill
Pour the dressing over the chicken mixture and gently stir until each ingredient is evenly coated. Take a moment to taste and adjust the salt and pepper if needed. For the best flavor, refrigerate the salad for at least 30 minutes, allowing all those wonderful tastes to marry perfectly.
How to Serve Cranberry Pecan Chicken Salad Recipe
Garnishes
A sprinkle of freshly chopped parsley is an optional but delightful touch that adds a fresh herbal note and vibrant green color making your salad look as good as it tastes. Toasted pecans on top also enhance both flavor and texture.
Side Dishes
This salad pairs beautifully with light sides like a crisp green salad, crunchy veggies, or served alongside warm pita bread. For a heartier meal, consider serving it with a bowl of soup or some roasted sweet potatoes to complement the sweet and savory flavors.
Creative Ways to Present
Try spooning the cranberry pecan chicken salad onto buttery croissants, stuffing it into lettuce cups for a low-carb option, or layering it over a bed of mixed greens to transform it into a refreshing main course salad. Its versatility makes it perfect for picnics, lunches, or elegant brunches.
Make Ahead and Storage
Storing Leftovers
Store any leftover cranberry pecan chicken salad in an airtight container in the refrigerator. It remains fresh and flavorful for up to 3 days, making it great for meal prep or next-day lunches.
Freezing
Because of the mayonnaise and fresh ingredients like celery and cranberries, this salad isn’t ideal for freezing. The texture and flavor may change unfavorably after thawing, so it’s best enjoyed fresh or refrigerated.
Reheating
This salad is meant to be served cold or at room temperature, so reheating isn’t recommended. If you prefer it chilled, just take it out of the fridge about 15 minutes before serving to soften the flavors slightly.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a convenient and flavorful choice that works wonderfully in the Cranberry Pecan Chicken Salad Recipe.
How can I make this recipe lighter?
To lighten the salad, use all Greek yogurt instead of mayonnaise for a tangier, lower-fat dressing without sacrificing creaminess.
Can I add other nuts instead of pecans?
Yes, walnuts or almonds can be delicious alternatives that provide a similar crunch and nutty flavor.
Is this salad gluten-free?
Yes, all the ingredients in this Cranberry Pecan Chicken Salad Recipe are naturally gluten-free, making it a safe choice for those with gluten sensitivities.
How long does the salad need to chill before serving?
Chilling for at least 30 minutes is ideal to let the flavors meld, but if you’re short on time, serving it immediately is also delicious.
Final Thoughts
This Cranberry Pecan Chicken Salad Recipe is one of those dishes that feels like a comforting hug on a plate while still being fresh and vibrant. It’s easy to prepare, packs a satisfying crunch and sweet-savory flavor, and is endlessly versatile for serving. I’m so excited for you to try it—once you do, it’ll become a trusted favorite that you’ll want to make again and again!
Print
Cranberry Pecan Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Cranberry Pecan Chicken Salad is a delicious and refreshing dish combining tender cooked chicken breast with sweet dried cranberries, crunchy pecans, and crisp vegetables. Tossed in a creamy, tangy dressing made with mayonnaise, Greek yogurt, and Dijon mustard, it offers a perfect balance of flavors and textures. Ideal for a quick lunch or light dinner, it can be enjoyed on its own, in lettuce wraps, or served over a bed of greens for a nutritious gluten-free meal.
Ingredients
Salad Ingredients
- 3 cups cooked chicken breast, shredded or chopped
- ½ cup dried cranberries
- ½ cup chopped pecans
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
Dressing Ingredients
- ½ cup mayonnaise
- 2 tablespoons plain Greek yogurt (optional for creaminess)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the shredded or chopped cooked chicken, dried cranberries, chopped pecans, finely diced celery, and finely diced red onion. Gently mix to distribute ingredients evenly.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt (if using), Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth and well combined.
- Mix Salad and Dressing: Pour the prepared dressing over the chicken mixture. Stir thoroughly until all ingredients are evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust salt and pepper as needed to balance the flavors according to your preference.
- Chill the Salad: Cover the bowl and refrigerate the chicken salad for at least 30 minutes. This allows the flavors to meld and the salad to firm up slightly.
- Serve and Garnish: Before serving, give the salad a gentle stir and garnish with chopped fresh parsley if desired. Serve chilled as a sandwich filling, over greens, or with lettuce wraps.
Notes
- This salad pairs wonderfully with croissants, lettuce wraps, or a bed of fresh greens for versatile serving options.
- For a lighter, lower-fat version, substitute all the mayonnaise with plain Greek yogurt.
- To enhance texture and flavor, toast the pecans lightly before chopping and adding to the salad.
