Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad is a refreshing chicken salad recipe that brings together quick prep, sweet and savory flavor, and perfect make-ahead convenience for lunches or light dinners. Shredded chicken is tossed with dried cranberries, crisp apples, toasted pecans, and a creamy dressing to create a balanced salad that comes together in minutes with simple mixing.
Servings: 6
Calories: 385kcal
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
Cooking Notes:
Toast the pecans briefly in butter to deepen their flavor before mixing. Chill the salad so the dressing fully coats the ingredients.
Tips for Best Results
- Toast the pecans lightly to bring out their nutty flavor.
- Chill the salad before serving so the dressing thickens slightly.
- Use cooled shredded chicken so the dressing stays creamy.
- Dice the apples small so they blend evenly into each bite.
Nutrition
Calories: 385kcal | Carbohydrates: 16g | Protein: 17g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 478mg | Potassium: 370mg | Fiber: 2g | Sugar: 13g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
