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Cranberry pecan chicken salad served on a white plate in a bright home kitchen
Taha Ayad

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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 259
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups cooked chicken diced
  • ½ cup dried cranberries roughly chopped
  • ⅓ cup pecans chopped
  • ⅓ cup celery finely diced
  • ¼ cup green onions sliced
  • ¾ cup mayonnaise
  • 4 teaspoons lemon juice
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper

Method
 

  1. Dice the cooked chicken into small, even bite-sized pieces and place it in a large mixing bowl.
  2. Add the chopped cranberries, pecans, celery, and green onions to the bowl and gently mix until evenly distributed.
  3. In a separate bowl, whisk together the mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until smooth.
  4. Pour the dressing over the chicken mixture and gently fold until everything is evenly coated.
  5. Taste and adjust seasoning if needed, then serve immediately or chill until ready to use.

Notes

  1. For extra flavor, toast the pecans in a dry skillet over medium heat for 3 to 4 minutes before chopping.
  2. If making ahead, add the pecans just before serving to keep them crunchy.
  3. This chicken salad is best enjoyed within 3 days when stored in an airtight container in the refrigerator.
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