Cranberry Pecan Chicken Salad

by

Got it — let’s turn your Cranberry Pecan Chicken Salad into a full, detailed, and beautiful recipe with history, tips, and all the foodie love it deserves.

Cranberry Pecan Chicken Salad

Creamy, crunchy, sweet, and savory — this hearty salad is the perfect balance of textures and flavors, ideal for lunches, picnics, or light dinners.

Introduction

Chicken salad has been a beloved classic for decades, and this Cranberry Pecan Chicken Salad takes it to the next level. Sweet-tart dried cranberries mingle with crisp apples, buttery pecans, and tender chicken, all bound together with a creamy mayonnaise-sour cream dressing. The mix of flavors is like a little autumn picnic in every bite — though it’s delicious year-round. Serve it on croissants, tucked into lettuce cups, or simply alongside crackers for an effortlessly elegant lunch.

Ingredients (Serves 4–6)

Main Salad

  • 3 cups cooked chicken breast, diced or shredded (rotisserie chicken works great)
  • ¾ cup dried cranberries
  • 1 medium Granny Smith apple, cored and diced
  • ¾ cup chopped pecans, lightly toasted
  • 2 ribs celery, finely diced

Creamy Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tsp Dijon mustard (optional, for depth)
  • 1–2 tsp honey (to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp lemon juice (to prevent apple browning & add freshness)

Instructions

Step 1 – Prepare the Chicken

  1. Dice or shred cooked chicken into bite-sized pieces.
  2. If using freshly cooked chicken, allow it to cool before mixing to prevent the dressing from thinning.

Step 2 – Toast the Pecans

  1. In a dry skillet over medium heat, toast pecans for 3–5 minutes, stirring often until fragrant.
  2. Let them cool before adding to the salad.

Step 3 – Chop the Produce

  1. Dice the Granny Smith apple and toss with lemon juice to prevent browning.
  2. Dice celery into fine, crunchy pieces.

Step 4 – Make the Dressing

  1. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, honey, salt, and pepper until smooth.

Step 5 – Assemble the Salad

  1. In a large mixing bowl, combine chicken, cranberries, apple, pecans, and celery.
  2. Pour dressing over the mixture.
  3. Gently toss until everything is evenly coated.

Step 6 – Chill & Serve

  1. Cover and refrigerate for at least 30 minutes before serving — this helps the flavors meld.
  2. Serve in sandwiches, wraps, lettuce cups, or with crackers.

Methods & Pro Tips

  • Chicken Choice: Poached chicken is moist and mild, but rotisserie chicken saves time.
  • Extra Crunch: Add sunflower seeds or chopped walnuts for variation.
  • Lighter Option: Replace half the mayonnaise with Greek yogurt.
  • Meal Prep Friendly: Keeps in the fridge for 3–4 days in an airtight container.

A Little History

Chicken salad dates back to the 1800s in the U.S., when leftover chicken was mixed with mayonnaise, spices, and sometimes fruit for a refreshing yet filling meal. Adding cranberries and pecans is a more modern twist, often associated with American holiday flavors, combining the hearty nuttiness of Southern cuisine with the sweet-tart cranberry traditions of New England.

Formation & Variations

  • Holiday Touch: Swap the Granny Smith apple for diced pears.
  • Savory Twist: Add crumbled bacon for a smoky kick.
  • Herby Freshness: Stir in fresh parsley or tarragon for a fragrant note.
  • Spice Lovers: Add a pinch of cayenne to the dressing for gentle heat.

Conclusion for Food Lovers

This Cranberry Pecan Chicken Salad is more than a recipe — it’s a lunchtime upgrade that’s vibrant, satisfying, and endlessly customizable. Whether you serve it on a buttery croissant, in a crisp lettuce wrap, or straight from the bowl, it’s a meal that feels indulgent yet fresh. Perfect for potlucks, picnics, or just a cozy afternoon treat.

If you want, I can also give you a grilled chicken version of this recipe that adds a smoky flavor and makes it extra summery. That version works beautifully for outdoor lunches.

Leave a Comment