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This cranberry pecan chicken salad is the perfect mix of creamy, crunchy, sweet, and savory. It’s made with shredded chicken, toasted pecans, dried cranberries, and a tangy homemade dressing—no store-bought shortcuts. It’s naturally high in protein and makes for an easy lunch, light dinner, or meal prep favorite that tastes even better after a day in the fridge.
Why I Love This Recipe
Chicken salad doesn’t have to be boring. This cranberry pecan version has toasted nuts, chewy cranberries, crisp celery, and the perfect balance of tang from sour cream, mayo, lemon, and vinegar. It’s full of flavor and texture, and comes together in just a few minutes (plus chill time).
If you love chicken salad, you might also enjoy my dill pickle chicken salad and jalapeno popper chicken salad.
Table of contents
Ingredients for Pecan Cranberry Chicken Salad
- Shredded Chicken – Use rotisserie or cooked chicken breasts for ease. It’s the hearty base of this high protein salad.
- Celery – Adds crunch and freshness to every bite.
- Red Onion – Provides a punch of flavor and color.
- Toasted Pecans – Rich and nutty, these balance the tartness of the cranberries.
- Dried Cranberries – Sweet and chewy, perfect for contrast.
You can get the complete list of ingredients and instructions in the full printable recipe card below.
Variations
- Swap the Nuts – Almonds or walnuts work just as well if you don’t have pecans.
- Add Spice – Stir in a pinch of red pepper flakes for a little heat.
- Make it Lighter – Use Greek yogurt in place of some or all of the sour cream.
How to Make This Cranberry Chicken Salad
- In a large bowl, combine the shredded chicken, celery, red onion, pecans, and cranberries. In a small bowl, whisk together sour cream, mayonnaise, sugar, vinegar, lemon juice, black pepper, garlic salt, and celery seed.
- Pour the dressing over the chicken mixture.
- Gently toss until everything is evenly coated. Cover and chill the salad in the refrigerator for at least 1 hour before serving.
- Enjoy this salad on its own, in lettuce wraps, over greens, or scooped onto croissants or sandwiches.
Tips for the Best Chicken Salad
- Use freshly shredded chicken for the best texture.
- Toast your pecans to bring out their flavor before mixing them in.
- Let it chill – This salad tastes best after sitting for an hour or two so the flavors can develop.
- Adjust sweetness by tasting the dressing before combining and adding a little extra sugar or lemon juice as needed.
- Serve it on croissants, toasted bread, in a lettuce wrap, over leafy greens as a salad, or as a dip with crackers or sliced vegetables.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
It’s not recommended. The dairy-based dressing can separate after thawing, and the texture may change.
Yes! This chicken salad is a great make-ahead recipe. In fact, it tastes even better the next day after the flavors meld.
Rotisserie chicken, grilled chicken breasts, or leftover roasted chicken all work. Just be sure it’s well shredded.
Yes. Use a dairy-free mayo and sour cream substitute. Keep in mind that the flavor and texture will vary slightly.
This cranberry pecan chicken salad is the perfect blend of creamy, crunchy, sweet, and savory. Great for lunch, meal prep, or a light dinner—serve it in lettuce wraps, on sandwiches, or with crackers!
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Cranberry Pecan Chicken Salad
Ingredients
- 3 cups shredded chicken breast
- 1/3 cup celery
- 1/4 cup chopped red onion
- 1/3 cup toasted pecans
- 1/3 cup dried cranberries
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1 Tablespoon sugar
- 1 Tablespoon vinegar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic salt
- 1/8 teaspoon celery seed
- half a lemon, juiced
Instructions
- In a large bowl, combine the 3 cups shredded chicken breast, 1/3 cup celery, 1/4 cup chopped red onion, 1/3 cup toasted pecans, and 1/3 cup dried cranberries. In a small bowl, whisk together 2/3 cup sour cream, 2/3 cup mayonnaise, 1 Tablespoon sugar, 1 Tablespoon vinegar, half a lemon, juiced, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic salt, and 1/8 teaspoon celery seed.
- Pour the dressing over the chicken mixture.
- Gently toss until everything is evenly coated. Cover and chill the salad in the refrigerator for at least 1 hour before serving.
- Enjoy this salad on its own, in lettuce wraps, over greens, or scooped onto croissants or sandwiches.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this chicken salad combo, the flavors are delish!