This easy Cranberry Pecan Chicken Salad is a delicious recipe that can be put together in just 20 minutes! It brings sweet, tangy, and nutty flavors together in a dish that’s perfect for entertaining, meal prep, or even a quick weeknight dinner.
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Cranberry Pecan Chicken Salad is a classic salad dish that blends shredded chicken or turkey with creamy mayonnaise, tangy Greek yogurt, crunchy pecans, and sweet dried cranberries.
Often served as a sandwich, wrap, or over fresh greens, it’s a great way to reinvent holiday leftovers or create a standout dish for family gatherings. The addition of crisp celery and tart Granny Smith apples adds extra freshness and flavor.
If you like this recipe, you may also love our Classic Waldorf Salad or our Turkey Cranberry Wraps.
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Why We Love This Recipe
- Perfect for Leftovers: A fantastic way to use up leftover turkey or rotisserie chicken.
- Great for Entertaining: Elegant enough to serve at holiday brunches or gatherings.
- Quick and Easy: Simple steps and minimal prep make it ready in under 30 minutes.
- Flexible Serving Options: Enjoy it in sandwiches, wraps, or even as a dip for crackers.
Cranberry Pecan Chicken Salad Ingredients
- Cooked Chicken or Turkey: A base protein that’s tender and flavorful. Rotisserie chicken works great!
- Mayonnaise and Greek yogurt: Creamy, tangy dressing with a lighter, healthier touch.
- Dried Cranberries: Adds a pop of sweetness and chewy texture.
- Pecans: Toast them for extra crunch and nutty depth.
- Celery and Granny Smith Apple: Crisp veggies and fruit for texture and a hint of tartness.
- Dijon Mustard: A subtle kick of spice to balance the sweetness.
- Poppyseeds: Tiny bursts of texture and a fun visual appeal.
- Seasonings: Salt and pepper for balanced flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Chicken or Turkey: Substitute with Rotisserie or canned chicken.
- Pecans: Swap with walnuts or sunflower seeds for a nut-free alternative.
- Greek Yogurt: Use sour cream or skip it for a fully mayo-based dressing.
How to Make Cranberry Pecan Chicken Salad
STEP ONE: Prepare the Chicken or Turkey
Use pre-cooked shredded chicken or turkey. If cooking fresh, make sure it has cooled before mixing.
STEP TWO: Toast the Pecans
In a small skillet, melt butter and toast pecans over medium heat, about 2–3 minutes. Let cool.
STEP THREE: Make the Dressing
In a large bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, Dijon mustard, poppyseeds, salt, and pepper until smooth.
STEP FOUR: Combine Ingredients
Add shredded chicken, cranberries, celery, apple, green onions, and toasted pecans. Toss gently to coat everything evenly. Chill for 30 minutes and serve.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Chill the salad for at least 30 minutes for the flavors to blend.
✔️ DO Toast the pecans for added flavor.
How Should I Store and Reheat this Recipe?
Store this apple cranberry pecan chicken salad in an airtight container in the fridge for up to 3 days. Do not freeze, as the dressing may separate. While this dish is served cold, toast bread or wraps for a warm complement.
Recipe FAQs
Cranberry Pecan Chicken Salad can be served in various ways. Enjoy it on toasted croissants for a delicious sandwich, scoop it onto a bed of mixed greens for a refreshing salad, or use it as a filling for wraps or lettuce cups. It also pairs well with crackers.
Yes, fresh cranberries can be used, but they have a tart flavor compared to dried cranberries. To balance the tartness, you can chop the fresh cranberries finely and toss them with a small amount of honey or sugar before adding them to the salad.
Yes! Substitute mayonnaise with more Greek yogurt or a vegan alternative.
How to Make Ahead for the Holidays
- Chop Ingredients Early: Prep chicken, cranberries, and pecans up to 2 days in advance.
- Make Dressing Ahead: Whisk and store separately to keep the salad fresh.
- Serve Easily: Portion into small bowls for buffet-style meals.
Did You Like This Cranberry Pecan Chicken Salad Recipe?
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📖 Recipe
Cranberry Pecan Chicken Salad
Equipment
- Large Mixing Bowl
- Whisk
- Skillet for toasting pecans
- Storage
Ingredients
- 1 pound cooked shredded chicken or turkey about 3 cups
- ¾ cup mayonnaise adjust to taste
- ¼ greek yogurt optional for tang and added protein
- 1 ½ tablespoons honey
- 1 ½ teaspoons apple cider vinegar
- 1 ½ teaspoons poppyseeds
- ½ cup dried cranberries chopped
- ½ cup diced Granny Smith apple tossed in a squeeze of lemon juice
- ⅓ cup toasted chopped pecans adjust to taste
- ⅓ cup diced celery
- 3 green onions finely sliced
- ¾ teaspoon Dijon mustard
- 1 teaspoon butter
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
- Use pre-cooked shredded chicken or turkey, or cook and shred your own. Make sure it’s cool before assembling the salad.
- Heat a small skillet over medium heat and toast the chopped pecans in butter for 2-3 minutes, stirring frequently. Let them cool.
- In a large mixing bowl, whisk together the mayonnaise, honey, apple cider vinegar, poppyseeds, Dijon mustard, salt, and black pepper until smooth.
- Add the shredded chicken, dried cranberries, toasted pecans, celery, green onions, and diced apple to the dressing.
- Toss gently to ensure everything is evenly coated.
- Taste and adjust seasoning as needed. Add more salt, pepper, or vinegar to suit your preference.
- Cover and refrigerate for at least 30 minutes to let the flavors blend together.
- Serve chilled in sandwiches, wraps, or over greens.
Notes
- Chicken or Turkey: Substitute with Rotisserie or canned chicken.
- Pecans: Swap with walnuts or sunflower seeds for a nut-free alternative.
- Greek Yogurt: Use sour cream or skip it for a fully mayo-based dressing.
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