Cranberry Pecan Chicken Salad
Creamy cranberry pecan chicken salad made with tender chicken, sweet dried cranberries, crunchy pecans, and a lightly sweetened dressing. This easy, no-cook recipe is perfect for make-ahead lunches, light dinners, or serving on croissants, rolls, or lettuce cups.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: No-cook
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups cooked chicken, diced
- 1/2 cup dried cranberries, roughly chopped
- 1/3 cup pecans, chopped
- 1/3 cup celery, finely diced
- 1/4 cup green onions, sliced
- 3/4 cup mayonnaise
- 4 teaspoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Dice the cooked chicken into small, even bite-sized pieces and place it in a large mixing bowl.
- Add the chopped cranberries, pecans, celery, and green onions to the bowl and gently mix until evenly distributed.
- In a separate bowl, whisk together the mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until smooth.
- Pour the dressing over the chicken mixture and gently fold until everything is evenly coated.
- Taste and adjust seasoning if needed, then serve immediately or chill until ready to use.
Notes
- For extra flavor, toast the pecans in a dry skillet over medium heat for 3 to 4 minutes before chopping.
- If making ahead, add the pecans just before serving to keep them crunchy.
- This chicken salad is best enjoyed within 3 days when stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 8
- Sodium: 338
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 11
- Cholesterol: 39