If you’re searching for a delightful dish that balances sweet and savory perfectly, look no further than this Cranberry Pecan Chicken Salad Recipe. It brings together tender chicken, juicy dried cranberries, and crunchy pecans all tossed in a creamy, tangy dressing that is simply irresistible. Whether you’re packing a lunch, hosting a casual gathering, or just craving something fresh and satisfying, this salad is a versatile champion that is both easy to prepare and bursting with flavor.
Ingredients You’ll Need
Each ingredient in this Cranberry Pecan Chicken Salad Recipe plays a crucial role, contributing to the melody of flavors and textures that make this salad so special. From the juicy chicken providing protein and substance to the crisp celery adding a refreshing crunch, every component is essential.
- 2 ½ cups cooked chicken: Shredded or diced for bite-sized, tender chunks that carry all the flavors.
- ½ cup dried cranberries: Roughly chopped to add a sweet and tart burst in every bite.
- ⅓ cup pecans: Chopped for a nutty crunch that contrasts beautifully with the softness of the chicken.
- ⅓ cup celery: Diced to bring freshness and a subtle crisp texture.
- ¼ cup green onion: Chopped to add a mild onion flavor and a pop of color.
- ¾ cup mayonnaise: The creamy base that binds everything together and keeps the salad luscious.
- 4 teaspoons lemon juice: Adds a zesty brightness to cut through the richness of the mayo.
- 1 tablespoon honey: Provides a hint of natural sweetness to balance the tartness of cranberries.
- ½ teaspoon salt: Enhances all the flavors without overwhelming.
- ¼ teaspoon garlic powder: Gives a subtle depth of savory, aromatic flavor.
- ⅛ teaspoon black pepper: Adds a gentle kick of warmth to round out the taste.
How to Make Cranberry Pecan Chicken Salad Recipe
Step 1: Prep Ingredients
Start by prepping your ingredients—chop the cooked chicken, pecans, dried cranberries, celery, and green onions into small, bite-sized pieces. This makes the salad easy to eat and ensures you get a harmonious mix of flavors in every forkful.
Step 2: Combine Chicken Mixture
In a large bowl, toss together your chopped chicken, pecans, cranberries, celery, and green onions. Mixing these first ensures that every ingredient is evenly distributed, setting the stage for a perfectly balanced salad.
Step 3: Make Dressing
In a smaller bowl, whisk together the mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until smooth. This tangy, sweet, and savory dressing is what really brings the Cranberry Pecan Chicken Salad Recipe to life, coating the ingredients with a luscious, flavorful finish.
Step 4: Combine Salad
Pour the dressing over the chicken mixture, then gently stir until every bit is evenly coated. This step is crucial for marrying the textures and flavors, creating that irresistibly creamy and crunchy salad you’ll want to eat right away.
Step 5: Serve
Now the fun part—serving! Scoop your Cranberry Pecan Chicken Salad onto croissants, sandwich rolls, or simply enjoy it on its own. It’s as flexible as it is delicious.
How to Serve Cranberry Pecan Chicken Salad Recipe
Garnishes
Sprinkle some additional chopped pecans and dried cranberries on top for extra texture and eye-catching color. A few fresh green onion slices or a small sprig of parsley also add a lovely fresh touch that elevates the presentation.
Side Dishes
This salad pairs beautifully with light, crunchy sides like a simple green salad, crisp veggie sticks, or even some kettle-cooked chips for a satisfying contrast. A bowl of seasonal fruit also complements the sweet elements without overpowering the dish.
Creative Ways to Present
Try serving this Cranberry Pecan Chicken Salad Recipe in halved avocados for a trendy, nutrient-packed option. Alternatively, stuff it into pita pockets or serve it atop a bed of leafy greens for a refreshing low-carb twist. The variations are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Pecan Chicken Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but for the best texture, try to enjoy it fresh or within that window.
Freezing
Because of the mayonnaise and fresh ingredients, freezing this salad isn’t recommended. The dressing and veggies may separate and become watery upon thawing, which will affect the texture and flavor.
Reheating
This salad is best served cold or at room temperature. If you prefer, simply let it sit out for 10-15 minutes after refrigeration before serving to take the chill off and enjoy the full flavor experience.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken works wonderfully here, saving you time and adding extra flavor from the seasoning already in the cooked chicken.
Is there a dairy-free alternative for the mayonnaise?
Yes, you can substitute regular mayonnaise with a dairy-free or vegan mayo to make this salad suitable for dietary preferences without losing creaminess.
Can I add other nuts instead of pecans?
Definitely! Walnuts or almonds make great substitutes if you don’t have pecans on hand or want a slightly different crunchy texture.
How can I make this salad less sweet?
Reduce the amount of dried cranberries or honey in the recipe, or add a bit more celery and green onions to balance out the sweetness with crunch and mild sharpness.
What bread works best for serving this chicken salad?
Soft croissants, flaky biscuits, or whole-grain sandwich rolls are excellent choices that complement the creamy texture without overpowering the flavors.
Final Thoughts
This Cranberry Pecan Chicken Salad Recipe is truly one of those dishes you’ll want to keep coming back to. With its inviting blend of sweet, savory, creamy, and crunchy, it easily becomes a lifelong favorite that’s perfect for any occasion. Give it a try, and I promise you’ll be smiling with every bite!
Print
Cranberry Pecan Chicken Salad Recipe
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Cranberry Pecan Chicken Salad is a quick and flavorful dish perfect for a light lunch or dinner. Combining tender cooked chicken with crunchy pecans, sweet dried cranberries, and fresh celery and green onion, all tossed in a tangy honey-lemon mayonnaise dressing, this salad offers a delightful balance of textures and flavors. Ready in just 20 minutes, it serves 8 and can be enjoyed on its own or as a filling for sandwiches or croissants.
Ingredients
Chicken Salad
- 2 ½ cups cooked chicken, shredded or diced (about 2 chicken breasts or 14 ounces cooked chicken)
- ½ cup dried cranberries, roughly chopped
- ⅓ cup pecans, chopped
- ⅓ cup celery, diced (1 stalk)
- ¼ cup green onion, chopped (2 pieces)
Dressing
- ¾ cup mayonnaise
- 4 teaspoons lemon juice
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
Instructions
- Prep Ingredients: Chop the cooked chicken, pecans, dried cranberries, celery, and green onions into small, bite-sized pieces to ensure a well-mixed salad with varied textures in every bite.
- Combine Chicken Mixture: In a large bowl, add the chopped chicken, pecans, cranberries, celery, and green onion. Stir them together to evenly distribute all the ingredients.
- Make Dressing: In a separate smaller bowl, whisk together the mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until the mixture is smooth and well combined. This will provide a flavorful and creamy coating to the chicken mixture.
- Combine Salad: Pour the prepared dressing over the large bowl containing the chicken and vegetable mixture. Use a spoon or spatula to thoroughly mix until every piece is evenly coated with the dressing.
- Serve: Scoop the finished chicken salad into bowls or onto croissants, rolls, or your preferred bread. It can also be served on its own as a light salad. Enjoy immediately or chill for later.
Notes
- For best results, use freshly cooked chicken breasts for a tender texture and flavor.
- Chilling the salad for 30 minutes before serving allows the flavors to meld together beautifully.
- For a lower-fat option, substitute full-fat mayonnaise with a light or Greek yogurt-based dressing.
- Feel free to add extra celery or nuts for more crunch depending on your preference.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (to cook chicken breasts if using raw)
- Category: Salad
- Method: No-Cook
- Cuisine: American
