Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad is a creamy, tangy, and slightly sweet dish that brings together tender shredded chicken, tart dried cranberries, crunchy pecans, and a savory dressing. It’s one of my favorite ways to turn leftover chicken into a satisfying lunch or snack. Whether I pile it on a sandwich, scoop it into lettuce cups, or serve it with crackers, it always delivers bold flavor and great texture.

Why You’ll Love This Recipe

I love how this chicken salad balances sweet, savory, and crunchy in every bite. It’s super easy to mix together and can be made ahead, making it perfect for meal prep or quick weekday lunches. The cranberries add a burst of brightness, the pecans bring a rich crunch, and the creamy dressing ties it all together. It’s versatile, portable, and always a hit at potlucks or picnics.

ingredients

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

• Cooked shredded or chopped chicken (rotisserie works great)

• Dried cranberries

• Chopped pecans (toasted for extra flavor)

• Celery (diced)

• Green onions or red onion (finely chopped)

• Mayonnaise

• Greek yogurt or sour cream (optional, for tang)

• Dijon mustard

• Lemon juice

• Salt and black pepper

• Garlic powder (optional)

directions

1. Prepare the chicken: I shred or dice cooked chicken and place it in a large bowl.

2. Make the dressing: In a separate bowl, I mix together mayonnaise, a spoonful of Greek yogurt (if using), Dijon mustard, lemon juice, salt, pepper, and garlic powder until smooth.

3. Combine the ingredients: I add the cranberries, pecans, celery, and onions to the chicken, then pour the dressing over the top and mix everything until well coated.

4. Chill and serve: I cover and refrigerate the salad for at least 30 minutes so the flavors can meld. Then I serve it however I like—on croissants, in wraps, on greens, or with crackers.

Servings and timing

This recipe serves 4–6.
Prep time: 15 minutes
Chill time (optional): 30 minutes
Total time: About 15–45 minutes

Variations

Sometimes I add chopped apples or grapes for extra freshness. I’ve also swapped the pecans for walnuts or almonds depending on what I have. For a lighter version, I use all Greek yogurt instead of mayo. A splash of apple cider vinegar can also brighten the flavor if I’m skipping the lemon juice.

storage/reheating

I store the chicken salad in an airtight container in the fridge for up to 4 days. It’s best served cold or at room temperature. I don’t reheat it—this one’s meant to be enjoyed chilled.

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. I drain it well and fluff it with a fork before mixing.

Can I make this dairy-free?

Absolutely. I skip the Greek yogurt and use only mayo, or use a dairy-free mayo alternative.

How do I toast pecans?

I toast them in a dry skillet over medium heat for a few minutes, stirring often, until fragrant and slightly golden. Then I let them cool before adding to the salad.

What’s the best chicken to use?

I usually use shredded rotisserie chicken, but poached, grilled, or leftover roast chicken all work well.

Can I freeze this chicken salad?

I don’t recommend freezing it—the mayo-based dressing doesn’t thaw well, and the texture can turn watery.

Conclusion

Cranberry Pecan Chicken Salad is a flavorful, no-fuss dish that’s perfect for lunches, picnics, and quick meals. I love how easy it is to throw together and how customizable it is to my taste. It’s creamy, crunchy, and a little bit sweet—just the way I like it. This is one recipe I keep coming back to again and again.