Cranberry Pecan Chicken Salad: Creamy, Crunchy, and Completely Addictive
Some recipes just have a way of sneaking into your weekly rotation and refusing to leave — and this cranberry pecan chicken salad is exactly that kind of dish. It hits every note you could want in a single bite: rich and creamy from the dressing, satisfyingly crunchy from the pecans, bright and sweet from the dried cranberries, and hearty enough to keep you full for hours. It’s the kind of meal prep you actually look forward to eating.
Whether you pile it onto a toasted croissant, scoop it into a lettuce wrap, or just eat it straight from the container with a fork (no judgment here), this chicken salad delivers every single time. The best part? It comes together in under 20 minutes and keeps beautifully in the fridge for several days, making it one of the smartest things you can make on a Sunday afternoon.
Ingredients
- 3 cups cooked chicken, shredded or chopped (rotisserie chicken works perfectly)
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 3/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly cracked black pepper, to taste
- Optional: 1 teaspoon Dijon mustard for a subtle tang
Method
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