Cranberry Pecan Chicken Salad

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Classic Cranberry Pecan Chicken Salad

This Cranberry Pecan Chicken Salad is the ultimate balance of savory, sweet, and crunchy. Tender chunks of chicken are tossed with crisp celery, sweet-tart dried cranberries, and toasted pecans in a creamy, flavorful dressing. It’s fantastic served on a croissant, stuffed in an avocado, or eaten with crackers!

Ingredients

The Chicken Salad Base:

  • 3 cups cooked chicken, diced or shredded (rotisserie chicken works wonderfully)
  • ½ cup celery, finely diced
  • ⅓ cup dried cranberries (craisins)
  • ½ cup pecans, toasted and roughly chopped
  • ¼ cup green onion or red onion, finely minced

The Creamy Dressing:

  • ½ cup mayonnaise (or substitute half with plain Greek yogurt for a lighter option)
  • 1 tbsp Dijon mustard or whole-grain mustard
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp honey or maple syrup (optional, for a touch of sweetness)
  • Salt and freshly ground black pepper to taste
  • Optional flavor boosts: A pinch of garlic powder, fresh parsley, or a dash of poppy seeds

Step-by-Step Instructions

  1. Toast the Pecans: If your pecans aren’t toasted yet, place them in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently until fragrant and lightly browned. Let them cool, then chop.
  2. Mix the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, salt, and black pepper until smooth and well combined.
  3. Combine the Ingredients: Add the diced chicken, chopped celery, dried cranberries, toasted pecans, and minced red/green onion directly into the bowl with the dressing.
  4. Toss Gently: Stir everything together with a spatula until all the ingredients are evenly coated in the creamy dressing.
  5. Chill and Meld: For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the cranberries to soften slightly.
  6. Serve: Serve chilled on croissants, whole-grain bread, lettuce wraps, or alongside your favorite crackers.

Chef’s Tips for Success

  • Shortcuts: Using a store-bought rotisserie chicken cuts prep time down to less than 10 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Are you planning to serve this chicken salad as sandwiches for a lunch gathering, or on top of a bed of greens for a light dinner?

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