If you’re looking for a Cranberry Pecan Chicken Salad that’s creamy, crunchy, and full of flavor, this one checks every box.
The combination of juicy chicken, toasted pecans, and sweet dried cranberries gives it the perfect balance of texture and taste. This version hits that just-right spot between savory and sweet.
It’s made with simple ingredients, comes together in minutes, and tastes like something you’d find in a café, but better because it’s homemade.
It’s my favorite chicken salad recipe because it's a great way to use cooked chicken from a rotisserie chicken, store-bought shredded chicken, or leftover chicken breasts.
However you make it, this is a fantastic chicken salad that works for casual dinners, weekly meal prep, or even special events like baby showers or holiday brunches.
If you love the crunchy-sweet combo here, don’t miss my Grape Salad with red grapes and green grapes. For another crunchy, cranberry-loyal dish, check out my Broccoli Salad with Craisins.
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Why You’ll Love This Cranberry Chicken Salad Recipe
- Simple and Quick! It comes together quickly in one large bowl with just a handful of ingredients.
- Satisfying Crunch! The texture is perfect, thanks to crunchy pecans, crisp celery, and sweet dried cranberries. And you can control how much mayo to use for the creamy dressing.
- Meal Prep! It stores well, making it ideal for meal prep or quick sandwiches throughout the week.
Natalie’s Pro Tips
- I often grab a fresh rotisserie chicken from the grocery store, pull it apart while it’s warm, and keep it in the fridge for quick meals. You can even use leftover skinless, cooked chicken breast if you prefer or store-bought shredded chicken. Got extra chicken? Use it on my Shaved Brussels Sprout Salad for a different twist.
- For the best results, toast your pecans before adding them to the salad. Toasting brings out their nutty flavor and gives them that perfect crunchy texture. You can toast them in a dry skillet over medium-low heat for about five minutes, or place them on a parchment paper-lined baking sheet and bake in a 350°F oven for 6 to 8 minutes. Watch them closely so they don’t burn. If they start to darken too quickly, remove them from the pan right away and cool on a plate.
- I don't like my chicken salad sloppy, so I add the mayonnaise a little bit at a time. You can always add more, but it's difficult to take it away once you've added it.
- This salad tastes best when made a few hours before serving. If you want to make it a day ahead or so, I recommend mixing everything except the toasted pecans so they stay crunchy.
Substitutions and Variations
This basic recipe is easy to adjust based on what you have in your kitchen. Here are some great options to make it your own.
- Diced or Shredded Chicken - Rotisserie chicken works wonderfully, but leftover cooked chicken breasts are also a great choice. If you prefer shredding the chicken instead of dicing it, that works too!
- Turkey Leftovers - Around the holidays, this recipe becomes a great way to use leftover Thanksgiving turkey. Just substitute the chicken with diced turkey for a delicious twist.
- Fruit choice - Dried cranberries add color and sweetness, but you can swap them for dried cherries, chopped crisp apples, red grapes, or green grapes.
- Nuts - Use your favorite brand of chopped pecans, or try walnuts or almonds if you prefer. Toasted pecans remain my favorite for their rich flavor.
- Lighter-Side or Vegan Dressing - For a lighter version, replace half of the mayonnaise with plain Greek yogurt. It adds tanginess and healthy fats while keeping the texture creamy. If you try this swap, you may want to skip the lemon juice. You can also use Vegan mayo if you need an egg-free option.
- Flavor Profile -Try a spoonful of Dijon mustard or a dash of onion powder for extra zing. Fresh dill or fresh tarragon also adds a burst of flavor. A splash of champagne vinegar instead of the lemon juice can create a new layer of flavor.
Ingredients
*For specific ingredient amounts, please scroll down to the full recipe card.
How To Make Cranberry Pecan Chicken Salad
Step 1. Add the pecan halves to a small, dry skillet. Heat over medium heat, stirring occasionally for about 5 minutes, or until fragrant. Transfer the pecans to a plate to cool. Roughly chop them before adding them to the salad.
Step 2. In a large bowl, combine the cooked chicken, celery, onion, salt, pepper, lemon juice, cranberries, and toasted pecans.
Step 3. Add ½ cup of the mayonnaise and toss again. Add more mayonnaise until the salad reaches the desired consistency. If you prefer a creamier chicken mixture, add up to another ¼ cup mayonnaise.
Step 4. For the best texture, chill the chicken salad in the refrigerator for at least 30 minutes before serving. Serve your chicken pecan salad in a croissant for a chicken salad sandwich, or wrapped in a tortilla. It’s also great spooned onto a bed of salad greens or served with crackers for an easy lunch.
Notes and FAQs
Yes. If you're serving it the same day, combine all the ingredients and refrigerate for a couple of hours to let the flavors marinate.
No. You can add chopped pecans without toasting them. However, toasting the pecans helps them retain their crunchiness and gives them a richer flavor.
Absolutely. My favorite way to serve it is on a bed of lettuce or over a bed of salad greens. It’s light but filling.
Wheat bread or a toasted croissant are both delicious.
Absolutely! Shredding chicken breast you've made at home or buying pre-seasoned shredded chicken is a great time-saving option for this recipe. And if you just like shredded chicken instead of chopped chicken for the sake of texture, that's fine too!
Cranberry Pecan Chicken Salad
Ingredients
- ½ cup pecan halves
- 3 cups diced cooked chicken
- ½ cup finely diced celery about 1 stalk
- ¼ cup minced red onion about ¼ of a medium onion
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 teaspoons lemon juice the juice from about half a lemon
- ¾ cup dried cranberries Craisins
- ½-¾ cup Hellman’s mayonnaise
Instructions
- Add the pecan halves to a small, dry skillet. Heat the pecans over medium heat for about 5 minutes or until they are fragrant. Transfer to a plate to cool. Roughly chop the pecans.½ cup pecan halves
- In a large bowl, combine the cooked chicken, celery, onion, salt, pepper, lemon juice, cranberries, and toasted pecans.3 cups diced cooked chicken, ½ cup finely diced celery, ¼ cup minced red onion, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoons lemon juice, ¾ cup dried cranberries, ½ cup pecan halves
- Add ½ cup of the mayonnaise and toss again. Add more mayonnaise until the salad reaches the desired consistency.½-¾ cup Hellman’s mayonnaise
- For the best texture, chill the chicken salad in the refrigerator for at least 30 minutes before serving. Serve your chicken pecan salad in a croissant for a chicken salad sandwich, or wrapped in a tortilla. It’s also great spooned onto a bed of salad greens or served with crackers for an easy lunch.
Notes
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