The Cranberry Pecan Chicken Salad Recipe is a delightful twist on a classic favorite, combining tender chicken with sweet dried cranberries and crunchy pecans for a perfect balance of flavors and textures. This salad offers a refreshing crunch from celery and a subtle zing from green onions, all brought together with a creamy, tangy dressing made with mayonnaise, lemon juice, and a touch of honey. Whether you’re preparing a quick lunch or a light dinner, this recipe is both simple to make and incredibly satisfying, making it an ideal go-to dish for busy days or casual gatherings.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Cranberry Pecan Chicken Salad Recipe. Each component plays an important role, ensuring your salad is packed with flavor, color, and delightful contrasting textures.
- Cooked chicken (2 ½ cups): Choose shredded or diced chicken breast to keep the salad moist and protein-packed.
- Dried cranberries (½ cup): Adds a lovely sweet-tart flavor and vibrant red bursts throughout the salad.
- Pecans (â…“ cup): Provide a crunchy texture and buttery richness that pairs beautifully with the fruit.
- Celery (â…“ cup): Offers a crisp, refreshing bite to balance the creaminess and sweetness.
- Green onion (¼ cup): Delivers a mild oniony zest that brightens every forkful.
- Mayonnaise (¾ cup): The creamy base that brings everything together smoothly.
- Lemon juice (4 teaspoons): Adds a fresh, citrusy note that lifts the flavors.
- Honey (1 tablespoon): Gives just the right hint of natural sweetness.
- Salt (½ teaspoon): Enhances all the ingredients’ natural flavors.
- Garlic powder (¼ teaspoon): Introduces subtle savory depth without overpowering the salad.
- Black pepper (â…› teaspoon): Adds a gentle, warming spice to finish.
How to Make Cranberry Pecan Chicken Salad Recipe
Step 1: Prep Ingredients
Start by chopping your chicken, pecans, dried cranberries, celery, and green onions into small, bite-sized pieces. This ensures that every forkful of your salad has a perfect blend of flavors and textures.
Step 2: Combine Chicken Mixture
In a large mixing bowl, toss together the chicken with the chopped pecans, cranberries, celery, and green onions. Mix them gently but thoroughly so the ingredients distribute evenly, laying the foundation for a flavorful salad.
Step 3: Make Dressing
In a separate smaller bowl, whisk together mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until you achieve a smooth, creamy dressing. This mix will provide the perfect balance of tang, sweetness, and seasoning.
Step 4: Combine Salad
Pour the dressing over the chicken mixture and stir carefully with a spoon, making sure every bite of chicken and veggies is coated beautifully in the dressing. This step is where the salad truly comes alive.
Step 5: Serve
Now you’re ready to enjoy! Scoop the salad onto fresh croissants, sandwich rolls, or simply serve it on its own for a light and satisfying meal.
How to Serve Cranberry Pecan Chicken Salad Recipe
Garnishes
Adding a few extra garnishes makes the presentation shine and adds a little something fresh. Consider sprinkling extra chopped pecans or a few additional dried cranberries on top to amplify the texture and color contrast.
Side Dishes
The flavors of this salad pair wonderfully with light, crisp sides like a simple green salad, fresh fruit, or even classic kettle-cooked chips. These complementary sides keep the meal balanced and refreshing.
Creative Ways to Present
For a fun twist, try serving the Cranberry Pecan Chicken Salad Recipe inside crisp lettuce cups or endives for a low-carb option with extra crunch. You can also make elegant tea sandwiches using this salad to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken salad in an airtight container and refrigerate promptly. It will stay fresh and delicious for up to 3 days, making it perfect for quick lunches or snacks later in the week.
Freezing
Freezing is not recommended for this Cranberry Pecan Chicken Salad Recipe because mayonnaise-based salads tend to separate and lose their texture when frozen and thawed.
Reheating
This salad is best enjoyed cold or at room temperature, so there’s no need to reheat. If preferred, simply take it out of the fridge 10-15 minutes before serving to allow the flavors to soften and meld.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works wonderfully here and saves time while still keeping the salad flavorful and moist.
What can I substitute for mayonnaise?
If you prefer a lighter version, Greek yogurt is a great substitute that still provides creaminess and a slight tang.
Are there any nut-free alternatives?
Yes, you can swap out pecans for seeds like pumpkin or sunflower seeds for a similar crunch without nuts.
How long does the salad last in the fridge?
Store it properly in an airtight container, and it will last about 3 days before the texture and flavors start to deteriorate.
Can I make this salad vegan?
To make a vegan version, use plant-based mayonnaise, replace chicken with chickpeas or tofu, and ensure all other ingredients are vegan-friendly.
Final Thoughts
There’s something truly special about the Cranberry Pecan Chicken Salad Recipe that makes it a standout at any meal. With its blend of sweet, savory, and crunchy elements, plus an easy-to-make dressing, it’s a delicious, crowd-pleasing option you’ll want to come back to again and again. Give it a try—you won’t regret it!
Print
Cranberry Pecan Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
Description
This Cranberry Pecan Chicken Salad is a delightful combination of tender chicken, sweet dried cranberries, crunchy pecans, and crisp vegetables all tossed in a tangy, honey-lemon mayonnaise dressing. Perfect for a light lunch or as a flavorful sandwich filling, this salad is easy to prepare in just 20 minutes and serves 8 people.
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
- â…“ cup pecans, chopped
- â…“ 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
- â…› teaspoon black pepper
Instructions
- Prep Ingredients: Chop the cooked chicken, pecans, dried cranberries, celery, and green onions into small, bite-sized pieces to ensure each bite has a balanced combination of flavors and textures.
- Combine Chicken Mixture: In a large bowl, add the chopped chicken, pecans, cranberries, celery, and green onions. Stir gently to combine the ingredients evenly without mashing the textures.
- Make Dressing: In a smaller bowl, whisk together the mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until the mixture is smooth and well blended.
- Combine Salad: Pour the prepared dressing over the chicken mixture. Use a spoon to thoroughly mix, ensuring all the ingredients are evenly coated with the dressing.
- Serve: Scoop the salad onto croissants, rolls, or enjoy it on its own. Serve immediately or chill for a bit to enhance the flavors.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Toasting the pecans lightly can add an extra depth of flavor and crunch.
- This salad keeps well in the refrigerator for up to 2 days when stored in an airtight container.
- Great as a sandwich filling, or served atop a bed of greens for a refreshing meal.
- Adjust the salt and pepper to taste depending on your dietary preferences.
