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 deli-style recipe, you may also love our Classic Waldorf Salad or our Southern Egg Salad Recipe.
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. Just like these Turkey Pinwheels with Pesto and Sundried Tomatoes!
- 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 & 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.
Storage
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.
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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.
Nancy says
This is the BEST! I make it every week!