Cranberry Pecan Chicken Salad

This cranberry pecan chicken salad is super creamy, easy to prepare, and makes excellent leftovers. It’s a versatile, flavorful dish that works as a sandwich filling, a wrap, or served alongside crackers and a crisp salad. The combination of tender chicken, sweet dried cranberries, and crunchy pecans creates a satisfying texture contrast and a bright, balanced flavor.

Why You’ll Love This Recipe

• Customizable and easy to adapt for low-carb or keto diets by omitting the cranberries.
• Balanced sweet and savory flavors with a satisfying crunchy texture from pecans.
• Stays fresh in the refrigerator for up to 3 days, making it great for meal prep.
• Simple, budget-friendly ingredients and quick to assemble once the chicken is cooked.

Ingredient Notes

Chicken – The recipe uses boneless chicken breasts, but you can use any cooked chicken you prefer: poached chicken, roasted breasts, or shredded rotisserie chicken. Dice or shred to your desired texture.

Cranberries – Dried cranberries bring sweetness and chew; if you prefer less sweetness, reduce the amount or substitute with halved grapes or raisins.

Pecans – Toasted, chopped pecans add the best crunch and flavor. If you don’t have pecans, chopped walnuts or almonds are a good substitute.

Green Onions – These add a fresh mild onion flavor. If you prefer, swap with finely chopped shallot, red onion, or white onion, used sparingly.

Mayo – Full-fat mayonnaise gives the creamiest texture. You can use Greek yogurt or a mixture of mayo and yogurt for a lighter version.

Step-By-Step Instructions

1. Place the chicken, half a lemon, the chopped onion, garlic cloves, Cajun seasoning (or salt and pepper), parsley, and 4 cups of water into a large pot. Bring to a boil, reduce the heat, cover, and simmer for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
2. Remove the chicken from the poaching liquid and allow it to cool completely. Once cool, dice or shred the chicken and set it aside.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, 2 teaspoons lemon juice (from the remaining lemon), and salt and pepper to taste. Gently fold in the diced or shredded chicken, chopped pecans, dried cranberries, fresh dill, and sliced green onion. Adjust seasoning if needed and serve.

Top Tips For The Perfect Chicken Salad

• For extra crunch and flavor, toast the pecans lightly in a dry skillet over medium heat for 3–5 minutes before chopping.
• Using store-bought rotisserie chicken saves time and still yields a delicious salad; homemade poached chicken gives the mildest, most tender result.
• To introduce heat, add finely diced jalapeño, chopped green chiles, or a pinch of cayenne pepper.
• Seasonings such as garlic powder, Italian seasoning, or smoked paprika can add depth; keep the seasoning balanced so it doesn’t overpower the cranberries and pecans.
• If you prefer a lighter dressing, substitute part of the mayo with plain Greek yogurt or use a vinaigrette-style dressing for a different flavor profile.

What Goes Good With This?

Serve the cranberry pecan chicken salad on fresh bread or croissants, in a tortilla wrap, on a bed of mixed greens, or with saltine or whole-grain crackers. It pairs well with potato chips, a simple green salad, pickles, or roasted vegetables for a balanced meal.

Ingredients (Serves 4)

• 2 lbs chicken breasts (about 2 cups cooked), poached or roasted
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 green onion, finely sliced
• 1 lemon (half for poaching, remaining for juice)
• 2 tsp Cajun seasoning (or salt and pepper to taste)
• 1 tsp fresh dill, chopped
• 1 bunch fresh parsley
• 1/4 cup dried cranberries
• 1/2 cup pecans, finely chopped
• 2 garlic cloves
• 1 onion, cut into chunks for poaching
• 4 cups water (for poaching)
• Salt and pepper to taste

Compact Instructions

1. Poach the chicken with onion, garlic, parsley, lemon, Cajun seasoning, and water until cooked through. Cool and shred or dice.
2. Mix mayo, mustard, lemon juice, salt, and pepper. Fold in chicken, pecans, cranberries, dill, and green onion.
3. Chill briefly to let flavors meld, then serve.

Storage and Variations

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep the salad longer, omit the pecans and cranberries until just before serving to preserve texture. For a lighter version, replace half the mayonnaise with plain Greek yogurt. For added sweetness and brightness, fold in finely diced apple or grapes just before serving.

Nutrition (per serving)

Calories: 570 kcal | Carbohydrates: 10 g | Protein: 51 g | Fat: 36 g | Saturated Fat: 5 g | Fiber: 4 g | Sugar: 3 g | Sodium: 506 mg

Nutrition information is automatically calculated and should be used as an approximation.

More Delicious Recipes

• Classic Egg Salad
• Seafood Pasta Salad
• Southern Potato Salad
• Avocado Tuna Salad

Additional Info

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Course: Entrée | Cuisine: American | Servings: 4

If you try this recipe, consider rating or commenting where you originally found it — feedback helps others decide and gives ideas for tweaks and improvements. Enjoy this creamy, crunchy cranberry pecan chicken salad as a quick lunch, picnic option, or easy dinner that the whole family can enjoy.