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This cranberry pecan chicken salad is super creamy, easy to make, and makes the best leftovers! A delicious meal that can be served as a wrap, sandwich, or with a side of crackers.
If you enjoyed this ultimate chicken salad then you will love this one! It’s very similar but this one is loaded with chopped pecans. That crunch makes such a difference!
Why You’ll Love This Recipe
- You can turn this into a low-carb and keto-friendly meal by simply omitting the cranberries.
- It’s sweet, savory, crunchy, and packed with flavor!
- This cranberry pecan chicken salad stays fresh for up to 3 days in the refrigerator.
- Inexpensive to make.
Ingredient Notes
Chicken – I used 2 large boneless chicken breasts but feel free to use any type of cooked chicken. You can shred it or dice it.
Cranberries – I highly recommend using dried cranberries but raisins or grapes can be used instead.
Pecans – If you don’t have pecans on hand, feel free to use chopped walnuts or almonds.
Green Onions – Not a fan of green onions? Use shallots, white onions, or red onions instead.
Mayo – For best results, use Hellman’s full-fat mayo.
Step-By-Step Instructions
- Place the chicken, 1/2 lemon, onions, garlic cloves, Cajun seasoning, parsley, and 4 cups of water in a large pot. Bring to a boil, cover, and cook for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the pot and let it cool completely. Once the chicken cools, dice it or shred it and set it aside.
- In a large bowl, combine the mayo, mustard, 2 tsp lemon juice, salt, and pepper. Fold in the chicken, chopped pecans, cranberries, dill, and green onions. Check for seasoning and enjoy!
Top Tips For The Perfect Chicken Salad
- If you like your chicken salad sweet and crunchy, add more cranberries and pecans than suggested.
- You can use store-bought rotisserie chicken to save some time. But homemade poached chicken is always best!
- Want to make it spicy? Add some finely diced jalapenos or green chilies. A pinch of cayenne pepper too!
- Season to taste, add garlic powder, Italian seasoning, or chipotle seasoning for extra flavor.
- You can also season it with just salt and pepper if you want a more classic chicken salad.
What Goes Good With This?
Potato chips, green salad, bread, tortilla wraps, saltine crackers, etc.
More Delicious Recipes
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Cranberry Pecan Chicken Salad
Ingredients
- 2 lbs chicken breasts , about 2 cups of cooked chicken
- 1/2 cup mayo
- 1 tbsp dijon mustard
- 1 green onion, finely sliced
- 1 lemon
- 2 tsp Cajun seasoning , or salt and pepper
- 1 tsp fresh dill
- 1 bunch fresh parsley
- 1/4 cup cranberries
- 1/2 cup pecans , finely chopped
- 2 garlic cloves
- 1 onion , chopped into chunks
- 4 cups water
- salt and pepper to taste
Instructions
- Place the chicken, 1/2 lemon, onions, garlic cloves, Cajun seasoning, parsley, and 4 cups of water in a large pot. Bring to a boil, cover, and cook for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the pot and let it cool completely. Once the chicken cools, dice it or shred it and set it aside.
- In a large bowl, combine the mayo, mustard, 2 tsp lemon juice, salt, and pepper. Fold in the chicken, chopped pecans, cranberries, dill, and green onions. Check for seasoning and enjoy!
Notes
- If you like your chicken salad sweet and crunchy, add more cranberries and pecans than suggested.
- You can use store-bought rotisserie chicken to save some time. But homemade chicken is always best!
- Want to make it spicy? Add some finely diced jalapenos or green chilies. A pinch of cayenne pepper too!
- Season to taste, add garlic powder, Italian seasoning, or chipotle seasoning for extra flavor.
- You can also season it with just salt and pepper if you want a more classic chicken salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
