Cranberry Pecan Chicken Salad That’s Fast, Fresh & Full of Flavor

Cranberry Pecan Chicken Salad is that crave-worthy combo of sweet and savory that feels fancy, yet takes just 15 minutes to whip up. Whether you’re packing lunches for the week, feeding a picky family, or just trying not to order takeout again, this simple dish has your back. The tender chicken, crunchy pecans, juicy apples, and tangy cranberries tossed in a creamy dressing make it so much more than your average chicken salad.

It’s one of those recipes that feels like you put in way more effort than you did. Plus, you can keep it healthy with Greek yogurt or keep it classic with light mayo—it’s flexible like that. Cranberry Pecan Chicken Salad is perfect for meal prep, potlucks, baby showers, or just a Tuesday when you’re tired and still want something delicious. Keep reading to learn exactly how to make this fast favorite at home.

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What is Cranberry Pecan Chicken Salad?

Cranberry Pecan Chicken Salad is basically what happens when a traditional chicken salad meets your favorite fall charcuterie board. It blends cooked or rotisserie chicken with crisp celery, red onions, chopped apple, and of course, dried cranberries and toasted pecans. The dressing is a creamy mix of Greek yogurt (or light sour cream) and mayo with Dijon mustard and seasonings that give it a pop of tang. It’s slightly sweet, slightly savory, and delightfully crunchy—basically the salad you didn’t know you needed.

Some folks love it straight out of the bowl, others prefer it sandwiched between two slices of hearty bread or stuffed in lettuce cups. You can even pile it on crackers or scoop it with a spoon straight from the fridge (no judgment). The magic is in the balance: sweet cranberries, nutty pecans, and a creamy, zippy dressing all bring their own vibe to the party. It’s satisfying, light, and totally fuss-free.

Reasons to Try Cranberry Pecan Chicken Salad

So why should you be making Cranberry Pecan Chicken Salad right now? Well, first off—time. This recipe is ready in just 15 minutes. If you’ve got pre-cooked chicken or a rotisserie bird sitting in the fridge, you’re already halfway there. Second, it’s seriously versatile. You can serve it on a croissant for brunch, in a lettuce wrap for lunch, or alongside crackers for a no-cook dinner. It’s also great for picky eaters since you can easily leave out or swap any ingredient (except maybe the chicken—that’s kind of essential).

Third, it’s nutritious without trying too hard. Packed with protein, a touch of healthy fat, and pops of fruit and veggie crunch, it hits that rare sweet spot between “tastes amazing” and “I don’t feel guilty eating this.” Oh—and it’s crowd-pleasing. From bridal showers to Sunday meal prep, this salad has been known to vanish in minutes. Still not convinced? Try it once. Then try not to crave it again tomorrow.

Ingredients Needed to Make Cranberry Pecan Chicken Salad

Here’s what you’ll need to make the magic happen:

• 3 cups cooked chicken breast or rotisserie chicken, pulled
• 2 celery stalks, sliced thin
• 3 tablespoons red onion, finely minced
• ½ apple, chopped (go for something crisp like Honeycrisp or Gala)
• ⅓ cup dried cranberries, roughly chopped
• ¼ cup plain Greek yogurt or light sour cream (you choose!)
• ½ cup light mayonnaise
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh parsley, minced
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup chopped pecans, toasted (or candied if you’re feeling fancy)

Instructions to Make Cranberry Pecan Chicken Salad

Step 1: Mix the Chicken and Crunchies

Start by grabbing a large mixing bowl. Add in your pulled or chopped cooked chicken. You can use leftover roasted chicken, grilled chicken, or even shredded rotisserie chicken from the grocery store to keep things easy. To that, toss in your thinly sliced celery, minced red onion, chopped apple, and chopped dried cranberries. The goal here is to get all the “crunchy and chewy” ingredients mingling before we add the creamy dressing.

Step 2: Make the Creamy Dressing

In a small bowl, whisk together your Greek yogurt (or sour cream), light mayo, Dijon mustard, minced parsley, onion powder, salt, and black pepper. Taste it. Want it tangier? Add a smidge more mustard. Creamier? Go wild with a little extra mayo. This step is where all the flavor lives, so don’t be shy about adjusting it to your taste.

Step 3: Bring it All Together

Pour that creamy, dreamy dressing over your chicken mixture and toss gently until everything is evenly coated. Use a spatula or large spoon to fold it together—this isn’t a moment for rough stirring or you’ll squish the apples. Once it’s well mixed, cover and refrigerate for about an hour. This gives the flavors time to chill out and marry together. It’s worth the wait.

Step 4: Add the Pecans Last

Just before serving, fold in your chopped, toasted (or candied) pecans. Trust us, if you mix them in too early, they’ll lose their crunch. If you’re meal prepping this for later, store the pecans separately and add them right before eating. It makes a world of difference.

Looking for more summery salad recipes? Don’t miss our refreshing Greek Pasta Salad or crunchy Easy Mango Slaw—both pair perfectly with this chicken salad on warm days.

What to Serve with Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad is the ultimate “serve it however you like” kind of dish. Need something quick? Pile it on toasted sourdough or tuck it into a croissant. Trying to cut carbs? Spoon it into crisp romaine or butter lettuce leaves for a fresh lettuce wrap. Feeding a crowd? Serve it with a tray of crackers, pita chips, or mini rolls for a cute DIY slider bar. For a more filling meal, pair it with a vibrant side like our Apple Feta Spinach Salad or Rainbow Orzo Salad. If you’re in the mood for something sweet, a tangy Lemon Blueberry Icebox Cake makes a dreamy dessert. Honestly, this salad plays well with just about anything, from chips to fresh fruit.

Key Tips for Making Cranberry Pecan Chicken Salad

Tip #1: Don’t skimp on the chilling time. That hour in the fridge makes the flavors bloom and keeps the texture perfect. Tip #2: Toast your pecans. Whether you do it in a dry skillet for five minutes or toss them in the oven, it deepens the nutty flavor and makes everything taste more homemade. Tip #3: Use a mix of Greek yogurt and mayo for balance. Yogurt alone can be too tangy for some, but when blended with a bit of mayo, it’s creamy perfection. Tip #4: If you’re making this for meal prep, keep the pecans and dressing separate until you’re ready to eat. This keeps everything crunchy and fresh. Tip #5: Go with a sweet, crisp apple like Fuji or Honeycrisp—red delicious tends to get mealy and just doesn’t hold up well. Tip #6: Got leftover turkey? Use it instead of chicken. It’s a fabulous post-holiday switch-up. Need more meal prep tips? Check out our My Favorite Detox Salad for healthy lunch inspo.

Storage and Reheating Tips for Cranberry Pecan Chicken Salad

Let’s be honest—reheating isn’t a thing here, because this salad is meant to be cold. But storing it right is key. Keep your Cranberry Pecan Chicken Salad in an airtight container in the fridge. It’ll stay fresh for 3 to 4 days, which makes it perfect for weekday lunches or make-ahead meals. Be sure to store the pecans separately so they don’t lose their crunch. Just mix them in right before serving. This salad doesn’t freeze well—because of the yogurt and mayo, freezing and thawing turns it into a weird watery mess. Trust us, it’s better to just eat it fresh. If you’re taking it to a picnic or potluck, pack it in a cooler to keep it safe and crisp.

FAQs

Can I use canned chicken? You can, but fresh or rotisserie chicken tastes better. Just be sure to drain it well.
What’s the best apple for this salad? Crisp varieties like Honeycrisp, Fuji, or Gala work best. Avoid soft ones like Red Delicious.
Can I make it dairy-free? Yep! Swap Greek yogurt for a plant-based yogurt or just use all mayo.
What if I don’t like pecans? No problem—try walnuts, almonds, or sunflower seeds instead.
Is this salad gluten-free? It sure is, as long as your mayo and mustard are certified gluten-free.
Can I make it ahead of time? Totally. Just hold off on adding the pecans until right before serving.
Can I use leftover turkey instead of chicken? Absolutely—this is a great way to use up Thanksgiving leftovers.

Final Thoughts

Cranberry Pecan Chicken Salad is one of those rare recipes that’s fast, flexible, and flavor-packed. Whether you’re meal prepping, throwing together a last-minute lunch, or hosting a baby shower, this dish just works. It’s got crunch, creaminess, sweetness, and a little savory punch that makes every bite feel balanced. Plus, it’s easy to customize depending on what you’ve got in the fridge. If you’ve never tried chicken salad with cranberries and pecans before, now’s the time. Make a batch, taste it once, and don’t be surprised when it disappears. And hey, if you’re already obsessed, try pairing it with a fresh salad like this Zesty Italian Pasta Salad or a cozy soup to round out the meal. Cranberry Pecan Chicken Salad: it’s your new go-to for fast, feel-good eating.

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