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–+ servings
Cranberry pecan chicken salad on a croissant and on a tray ready to serve.
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5 from 1 vote

Cranberry Pecan Chicken Salad

This cranberry pecan chicken salad is packed with textures and flavors you’ll love. It's quick to prep, perfect for meal prepping, and works for lunchboxes, potlucks, or a light dinner.
Prep Time10 minutes
Chill1 hour
Total Time1 hour 10 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Servings: 6
Author: JENNIFER GAMBLE

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

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.
To make this dairy-free, use a dairy-free mayo and sour cream substitute. Keep in mind that the flavor and texture will vary slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again.

Nutrition

Calories: 407kcal | Carbohydrates: 11g | Protein: 19g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 78mg | Sodium: 321mg | Potassium: 249mg | Fiber: 1g | Sugar: 8g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg