If you are searching for a delightful, refreshing, and wonderfully textured dish to brighten your lunch or light dinner, then this Cranberry Pecan Chicken Salad Recipe is going to become your new favorite. It combines tender, juicy chicken with the sweet-tart punch of dried cranberries and the satisfying crunch of pecans and celery. Every bite dazzles with layers of flavor and texture that feel both comforting and sophisticated. Whether you’re packing it for a picnic, layering it between slices of your favorite bread, or serving it over crisp greens, this salad is a showstopper that’s surprisingly easy to pull together.
Ingredients You’ll Need
Putting together this salad is a breeze thanks to simple, fresh ingredients that each bring something unique to the bowl—whether it’s creaminess, crunch, sweetness, or savoriness. Having these essentials will guarantee a perfectly balanced Cranberry Pecan Chicken Salad Recipe every time.
- 2 cups cooked chicken: Choose shredded or diced for your preferred texture; leftover chicken works beautifully here.
- 1/2 cup dried cranberries: These add a luscious burst of tart sweetness that livens up every forkful.
- 1/2 cup diced celery: Celery provides a crisp, refreshing crunch that lightens the creaminess.
- 1/2 cup pecans (chopped): Toast them slightly for an even deeper nutty flavor and crunch.
- 1 shallot (finely minced): Its subtle sharpness complements the sweetness without overpowering.
- 3/4 cup mayonnaise: This creamy base binds everything together with richness and smoothness.
- 1 teaspoon salt: To enhance and balance the flavors perfectly.
- 1/2 teaspoon pepper: Adds just the right gentle heat and depth.
How to Make Cranberry Pecan Chicken Salad Recipe
Step 1: Prepare the Chicken
If you don’t have cooked chicken on hand, don’t worry! Just season fresh chicken breasts lightly with salt and pepper, then bake them at 350°F for about 25-30 minutes until fully cooked through, reaching an internal temperature of 165°F. This simple base ensures tender and juicy chicken every time, which is the heart of this Cranberry Pecan Chicken Salad Recipe.
Step 2: Cool and Dice the Chicken
After baking, let the chicken cool completely. This step is crucial because it helps keep the salad from becoming mushy. Once cooled, dice or shred the chicken into bite-sized pieces, giving your salad that perfect, easy-to-eat consistency.
Step 3: Mix the Fresh Ingredients
In a medium-sized bowl, combine your diced chicken with the sweet dried cranberries, crunchy diced celery, finely minced shallot, and chopped pecans. Each ingredient adds a distinct layer—sweetness, crunch, oniony sharpness, and nuttiness—that makes each mouthful exciting.
Step 4: Add the Creamy Mayonnaise
Pour in 3/4 cup of mayonnaise and gently fold it into the mixture until everything is evenly coated. Feel free to adjust the mayonnaise amount to your liking—for creamier or lighter textures—because the right balance of creamy to crunchy makes this Cranberry Pecan Chicken Salad Recipe truly irresistible.
Step 5: Season to Taste
Sprinkle in 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Taste and tweak seasoning if needed because seasoning really brings all the flavors to life in this salad.
Step 6: Chill Before Serving
Cover the bowl with plastic wrap and refrigerate for at least one hour. This resting time lets the flavors meld and the salad chill to a refreshing temperature—perfect to enjoy as-is or in your favorite dishes.
Step 7: Serve and Enjoy
Once chilled, your Cranberry Pecan Chicken Salad Recipe is ready to delight. Serve it as a sandwich filling, spoon it onto a bed of lush greens, or enjoy it simply by itself for a fuss-free, delicious snack.
How to Serve Cranberry Pecan Chicken Salad Recipe
Garnishes
Add a few extra crunchy pecans or fresh herbs like parsley or chives on top for a bright pop of color and freshness. A light sprinkle of freshly cracked black pepper can also add a nice finishing touch to your presentation and flavor.
Side Dishes
Pair this salad with crispy pita chips, crusty artisan bread, or a simple green salad dressed in vinaigrette to complement the creamy richness. It also pairs wonderfully with sweet potato fries or roasted vegetables for a wholesome meal experience.
Creative Ways to Present
Get playful by serving the salad stuffed inside ripe avocado halves, scooped onto cucumber rounds for bite-sized appetizers, or wrapped in large lettuce leaves for a refreshing, low-carb twist. These creative presentations can make your Cranberry Pecan Chicken Salad Recipe perfect for casual get-togethers or elegant gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Pecan Chicken Salad Recipe in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, making it ideal for quick lunches or snacks during a busy week.
Freezing
This salad does not freeze well because the mayonnaise and fresh ingredients can separate and become watery upon thawing. For best results, enjoy it fresh or store it in the fridge only.
Reheating
Since this is a cold salad, reheating is not recommended. It’s best enjoyed chilled or at room temperature for the perfect balance of flavors and textures.
FAQs
Can I substitute mayonnaise with something healthier?
Absolutely! Greek yogurt or a light mayo alternative can be used to reduce calories and add a zingy tang while maintaining creaminess.
What type of pecans works best in the salad?
Fresh, raw pecans chopped roughly provide a lovely crunch, but you can also toast them lightly in a dry skillet to bring out deeper nuttiness.
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and can be overwhelming raw. Dried cranberries balance sweetness and tartness perfectly, so they are recommended for this recipe.
Is this salad suitable for meal prep?
Yes! It’s fantastic for meal prepping since it keeps well in the refrigerator and makes for a quick, satisfying meal anytime.
What can I add to make the salad more filling?
Adding diced apples, grapes, or even a boiled egg can boost its heartiness and add exciting new flavors and textures.
Final Thoughts
This Cranberry Pecan Chicken Salad Recipe is a true crowd-pleaser that you’ll find yourself making again and again. It’s easy to prepare, packed with balanced flavors and textures, and versatile enough to suit any mealtime mood. So gather your ingredients, whip this joyful salad up, and enjoy every delicious bite with friends or family. You really can’t go wrong with a dish this simple, satisfying, and utterly scrumptious!
Print
Cranberry Pecan Chicken Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes (if cooking chicken)
- Total Time: 45-50 minutes
- Yield: 5 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Cranberry Pecan Chicken Salad is a deliciously creamy and tangy salad perfect for a light lunch or a refreshing snack. Combining tender cooked chicken with sweet dried cranberries, crunchy celery and pecans, and a flavorful shallot in a creamy mayonnaise dressing, this salad offers a perfect balance of textures and flavors. It’s easy to prepare and can be served in sandwiches, atop greens, or on its own.
Ingredients
Chicken
- 2 cups cooked chicken (shredded or diced)
Produce
- 1/2 cup dried cranberries
- 1/2 cup diced celery
- 1 shallot (finely minced)
Nuts
- 1/2 cup pecans (chopped)
Condiments & Seasonings
- 3/4 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook the Chicken: If you don’t have leftover cooked chicken, preheat your oven to 350°F (175°C). Season chicken breasts with a little salt and pepper, then bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and let cool.
- Dice the Chicken: Once cooled, dice the cooked chicken into bite-sized pieces suitable for mixing.
- Combine Ingredients: In a medium mixing bowl, add the diced chicken, dried cranberries, diced celery, finely minced shallot, and chopped pecans. Stir gently to combine.
- Add Mayonnaise: Pour 3/4 cup of mayonnaise into the bowl and gently fold it into the mixture to achieve your desired creaminess.
- Season the Salad: Add 1 teaspoon of salt and 1/2 teaspoon of pepper to the mix. Adjust seasoning to taste.
- Chill the Salad: Cover the bowl tightly with plastic wrap and refrigerate for at least one hour to allow flavors to meld and for the salad to chill.
- Serve: Once chilled, serve the cranberry pecan chicken salad as a sandwich filling, atop fresh greens, or simply enjoy it on its own.
Notes
- Use rotisserie chicken for a quick shortcut.
- Adjust mayonnaise quantity for preferred creaminess or substitute with Greek yogurt for a lighter version.
- Add chopped apples for an extra crunchy sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, watching carefully to avoid burning.
