This Cranberry Pecan Chicken Salad is like the cousin of classic chicken salad — creamy, crunchy, and just a little bit sweet. It starts with tender chunks of chicken (use rotisserie if you’re keeping things easy), tossed in a creamy dressing with just a touch of tang from a splash of lemon juice or Dijon mustard.
Cranberry Pecan Chicken Salad is my go-to when I want something cold, creamy, crunchy, and just a little bit sweet without turning on the stove or thinking too hard. It’s not fancy. It doesn’t need to be. But it is the kind of thing that people ask for seconds of, then ask for the recipe, then text you later like, “That chicken salad though.”
Then come the real stars: dried cranberries and chopped pecans. The cranberries add a sweet, chewy bite that pairs perfectly with the savory chicken, and the pecans bring that buttery crunch that makes every bite feel a little fancy. Some finely chopped celery adds freshness and texture, and a bit of red onion gives it just the right kick.
Scoop it onto a croissant for a seriously good sandwich, stuff it in lettuce wraps if you’re keeping it light, or just grab a fork and eat it straight from the fridge — no judgment.
It’s simple, but it has range. Serve it on a croissant if you’re feeling brunchy. Spoon it into lettuce wraps if you’re pretending to eat light. Pile it high between two slices of toasted sourdough and call it lunch. Or honestly? Eat it straight from the mixing bowl while standing at the kitchen counter like I do when no one’s watching.
Why You Will Love Cranberry Pecan Chicken Salad
It’s the kind of salad that feels a little special but still super simple, and it works just as well for lunches, picnics, or even holiday potlucks. Sweet, savory, creamy, crunchy — it’s got a little bit of everything. And it’s so good.
1. Sweet + Savory = Total Flavor Magic
The mix of sweet dried cranberries and savory, tender chicken creates that perfect balance people crave. Add in the nutty crunch of pecans, and you’ve got a combo that keeps every bite interesting.
2. Creamy and Crunchy Texture Contrast
The texture is spot on. You get:
- Creaminess from the mayo-based dressing
- Crunch from pecans and celery
- Chewiness from the cranberries
- Tender, juicy bites of chicken
That mix of textures is super satisfying — it’s comfort food that doesn’t feel boring or heavy.
3. It’s Quick, Easy, and Make-Ahead Friendly
You can throw this together in 15 minutes — even faster if you’re using rotisserie chicken. And since it stores well in the fridge, it’s perfect for meal prep, lunches, or make-ahead entertaining.
Ingredients Needed for Cranberry Pecan Chicken Salad
- Cooked Chicken: This is your base. Use whatever you’ve got — rotisserie chicken, grilled leftovers, or poached chicken breasts. Shred or chop it up. You’ll want about 2 to 3 cups.
- Mayonnaise: The creamy glue that holds it all together. Use your favorite brand — full-fat for richness, or mix with Greek yogurt if you want to lighten it up a bit.
- Dried Cranberries: These add little pops of sweet, chewy goodness. A small handful (about 1/3 to 1/2 cup) goes a long way.
- Chopped Pecans: For that buttery crunch. You can toast them first to bring out the flavor, but straight from the bag is totally fine too. Aim for about 1/3 cup, more if you love extra crunch.
- Celery: For freshness and texture. Dice up a stalk or two — small pieces work best so they mix in nicely.
- Red Onion: Just a tablespoon or two, finely chopped. It adds a little zip without overpowering the other flavors.
- Lemon Juice: Just a splash helps cut through the richness. Totally optional, but highly recommended.
- Salt & Pepper: To taste — start light and adjust once everything’s mixed.
One of the best parts about this Cranberry Pecan Chicken Salad—aside from how good it tastes—is how ridiculously easy it is to throw together. No special tools, no fancy steps, no cooking if you’re using leftover or rotisserie chicken. You’re basically just dumping a bunch of ingredients into a bowl, stirring it up, and letting the fridge do the rest. It’s the kind of recipe you can make while wrangling kids, answering texts, or catching up on your favorite show. And somehow, despite how low-effort it is, it ends up tasting like you put way more work into it. Win-win.
Let’s talk bread—because what you serve this chicken salad on totally changes the vibe.
If you want something soft and buttery, croissants are hands-down my favorite. They’re rich and flaky and just fancy enough to make lunch feel special. For a sturdier option, toasted sourdough is perfect—it holds up to the creamy salad without getting soggy and adds a nice crunch. Brioche buns are another solid choice if you’re going for more of a sandwich feel with a hint of sweetness.
If you’re in the mood for something lighter or want to keep it low-carb, skip the bread altogether and go with butter lettuce leaves, romaine hearts, or even hollowed-out bell peppers. They’re crisp, fresh, and make the salad the star.
Some breads, though, don’t really hold up here—super thin white bread, soft sandwich rolls, or anything too airy tends to fall apart or get mushy once the chicken salad hits it. You want something that can handle the creaminess and still give you a satisfying bite.
Basically, if it toasts well or has some structure, it’ll work. If it squishes into a pancake when you touch it—probably skip it.
Frequently Asked Questions (FAQ’s)
1. Can I use a different type of nut instead of pecans?
Absolutely! Walnuts, almonds, or even cashews work great. Just pick what you like or have on hand.
2. Can I substitute the dried cranberries with fresh fruit?
Fresh fruit like chopped apples or grapes can work well too, but they’ll add more moisture and a different texture. Dried cranberries give that chewy sweetness that balances the salad perfectly.
3. How do I keep the salad from getting soggy?
Make sure your chicken is well-drained and not too wet. Also, chop crunchy veggies like celery right before mixing. If you’re adding juicy fruits, toss them in just before serving.
4. Can I make this salad ahead of time?
Yes! In fact, it tastes better after sitting for a few hours because the flavors meld. Just keep it refrigerated in an airtight container and eat within 3–4 days.
5. Can I freeze this chicken salad?
Freezing isn’t recommended because mayo and dried fruit can change texture and become watery or mushy when thawed.
6. How can I make it healthier or lighter?
Swap some or all of the mayo for Greek yogurt, use less nuts if watching calories, and add more celery or other fresh veggies for volume without extra fat.
When to Make It
This is an anytime kind of salad. It’s easy enough for a lazy weekend lunch but holds its own at a baby shower or potluck table. I’ve made it the night before for brunch, packed it up in little containers for road trips, and served it to friends with a big fruit salad and mimosas. It fits wherever you need it to.
And the best part? It gets better after it chills. That little nap in the fridge lets all the flavors settle in and do their thing. So if you can make it ahead of time, even better.
How To Store Cranberry Pecan Chicken Salad
- Use an Airtight Container: Put your chicken salad in a container with a tight-fitting lid — this keeps it fresh and stops it from picking up fridge smells.
- Refrigerate ASAP: Once you’re done making or serving it, pop it in the fridge within 1–2 hours to keep it safe and fresh.
- Keep It Cool: If you’re taking it to work, a picnic, or somewhere else, keep it chilled with an ice pack or cooler until you’re ready to eat.
- How Long Will It Last? Stored properly in the fridge, it should stay good for about 3 to 4 days. After that, the texture and taste might start to change, so best to eat it up by then.
- Don’t Freeze It: Freezing isn’t a great idea because the mayo and dried fruit don’t freeze well — they can get watery or mushy when thawed.
Keepin’ It Real
Listen, I’m a mom. I’m usually multitasking 17 things and answering “what’s for lunch?” while reheating my own cold coffee. So I get the need for recipes that are actually doable, not just pretty pictures on Pinterest. This one’s a keeper. It’s a fridge-friendly, crowd-pleasing, no-reheat-needed lifesaver. A solid recipe you’ll come back to again and again—because it works and because it’s really, really good.
Low Carb?
Cranberry Pecan Chicken Salad is relatively low in carbs too—especially compared to traditional pasta or sandwich-based lunch options. Most of the ingredients, like shredded chicken, mayo, sour cream, celery, and pecans, are naturally low-carb. The dried cranberries do add a small amount of sugar, but the portion is minimal when spread across multiple servings. If you’re following a low-carb or keto-style diet, you can easily reduce the cranberries or use a sugar-free version to keep the carbs even lower. Served in lettuce wraps or on its own, this salad is a great option for a satisfying, protein-packed, low-carb meal that doesn’t feel like “diet food.”
If you’ve never made chicken salad with cranberries and pecans before, this is your sign. It’s not overthought or overdone—it’s just solid, satisfying, real food. The kind you make once and then start craving again a few days later.
Give it a try and let me know how you serve yours. I’m always down for a new twist.
More Recipes You Will Love!
Cranberry Pecan Chicken Salad
Ingredients
- 3 cups shredded chicken
- 1/3 cup celery chopped
- ¼ cup red onion chopped
- 1/3 cup chopped toasted pecans
- 1/3 cup dried cranberries
- 2/3 cup sour cream
- 2/3 cups mayonnaise
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- 1/8 teaspoon celery seed
- Half a lemon juiced
Instructions
- In a large bowl combine the chicken, celery, onion, pecans and cranberries.
- In a small bowl whisk together the sour cream, mayonnaise, sugar, vinegar, black pepper, garlic salt, celery seed and lemon juice.
- Pour the dressing over the chicken mixture and toss to combine.
- Chill in refrigerator for 1 hour at least.
- Serve!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!