Why You’ll Love This Recipe

Balanced Flavors: The slight sweetness from cranberries complements the savory chicken, while toasted pecans add a delightful crunch.
Quick and Easy: With minimal preparation time, this salad comes together effortlessly, making it ideal for busy days.
Versatile Serving Options: Enjoy it on a bed of greens, as a sandwich filling, or with whole-grain crackers.
Make-Ahead Friendly: The flavors meld beautifully after chilling, allowing you to prepare it in advance.
Customizable: Adjust ingredients to suit your preferences or dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups shredded cooked chicken (rotisserie chicken works well)
1/2 cup dried cranberries
1/2 cup chopped celery
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise
2 tablespoons lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Tip: Toasting the pecans enhances their flavor and adds an extra layer of depth to the salad.

Directions

Prepare the Chicken: If not using pre-cooked chicken, cook chicken breasts until fully cooked, then shred them using two forks.
Toast the Pecans: In a dry skillet over medium heat, toast the chopped pecans until golden brown, stirring frequently. Allow them to cool.
Combine Ingredients: In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped celery, and toasted pecans.
Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, sugar, salt, and black pepper until smooth.
Mix Salad: Pour the dressing over the chicken mixture and toss until all ingredients are well coated.
Chill: Cover the bowl and refrigerate the salad for at least 2 hours to allow flavors to meld.
Serve: Serve chilled on croissants, bread, or with crackers.

Servings and Timing

Servings: Approximately 5
Preparation Time: 10 minutes
Chill Time: At least 2 hours
Total Time: Approximately 2 hours and 10 minutes

Variations

Greek Yogurt Substitute: Replace half or all of the mayonnaise with Greek yogurt for a lighter version.
Add Grapes: Incorporate halved red or green grapes for added sweetness and color.
Spicy Kick: Mix in a diced jalapeño pepper for a subtle heat.
Herb Infusion: Add chopped fresh herbs like parsley or dill to brighten the flavor.
Vegan Version: Use plant-based mayonnaise and substitute chicken with shredded jackfruit or tofu.

Storage/Reheating

Storage: Keep the salad in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended, as the texture may change upon thawing.
Serving Suggestions: Enjoy chilled. If the salad thickens after refrigeration, stir in a tablespoon of milk or lemon juice to reach desired consistency.

FAQs

Can I use canned chicken for this recipe?

Yes, canned chicken can be used as a convenient alternative. Drain and shred before mixing.

How do I toast pecans?

Place chopped pecans in a dry skillet over medium heat. Stir frequently for about 5-7 minutes until they turn golden brown.

Can I make this salad ahead of time?

Absolutely. Preparing it a day before allows the flavors to develop fully.

Is this salad gluten-free?

Yes, all ingredients are gluten-free. Ensure that the mayonnaise and any other packaged items are certified gluten-free.

How can I make this salad sweeter?

Increase the amount of dried cranberries or add a teaspoon of honey to the dressing.

Can I use fresh cranberries?

Fresh cranberries are quite tart. If using them, consider chopping and lightly sweetening before adding.

How long can I store leftovers?

Consume within 3 days for optimal freshness and flavor.

Can I add chicken skin to the salad?

While you can, removing the skin is recommended for a leaner dish.

Is this salad suitable for diabetics?

It contains sugar and dried fruits, which can impact blood sugar levels. Consume in moderation and consult with a healthcare provider if necessary.

Can I serve this salad warm?

It’s traditionally served chilled, but you can serve it at room temperature if preferred.

Conclusion

Cranberry Pecan Chicken Salad is a delightful combination of savory, sweet, and crunchy elements that come together in a creamy dressing. It’s a versatile dish that can be enjoyed in various ways—on a bed of greens, in a sandwich, or with crackers. Perfect for lunch or dinner, this salad is not only delicious but also easy to prepare and make ahead. Whether for a family meal, picnic, or as a light lunch, this chicken salad is sure to impress!

Cranberry Pecan Chicken Salad

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Cranberry Pecan Chicken Salad is a fresh and flavorful dish featuring tender shredded chicken, sweet dried cranberries, crunchy toasted pecans, and crisp celery. Bound together with a creamy mayonnaise dressing, this salad makes a perfect lunch, picnic option, or light dinner!

Author: Amy
Prep Time: 10 minutes
Total Time: 2 hours 10 minutes
Yield: 5 servings
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Instructions

Prepare Chicken: If not using pre-cooked chicken, cook chicken breasts until fully cooked, then shred them using two forks.
Toast Pecans: In a dry skillet over medium heat, toast the chopped pecans until golden brown, stirring frequently. Let them cool.
Combine Ingredients: In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped celery, and toasted pecans.
Prepare Dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, sugar, salt, and black pepper until smooth.
Mix Salad: Pour the dressing over the chicken mixture and toss until all ingredients are well coated.
Chill: Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld.
Serve: Serve chilled on croissants, bread, or with crackers.

Notes

Greek Yogurt Substitute: Replace half or all of the mayonnaise with Greek yogurt for a lighter version.

Add Grapes: Incorporate halved red or green grapes for extra sweetness and color.

Spicy Kick: Mix in a diced jalapeño pepper for subtle heat.

Herb Infusion: Add chopped fresh herbs like parsley or dill for an aromatic boost.

Vegan Version: Use plant-based mayonnaise and substitute chicken with shredded jackfruit or tofu.