Cranberry Pecan Chicken Salad
This Chicken Pecan Salad is an easy, flavorful recipe made with juicy chicken, crunchy toasted pecans, and sweet dried cranberries. It’s perfect for sandwiches, salads, or wraps and comes together in minutes using rotisserie chicken or cooked chicken breasts.
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
Storage and Freezing:
This chicken salad will last 3-5 days in the refrigerator, covered in an airtight container.
Freezing is not recommended for this recipe. Color and texture will change, and you will not be happy with the result.
Tried this recipe?Let us know how it was!
