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

Scale

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

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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.