My easy cranberry chicken salad is a favorite for lunch or a light dinner. It’s creamy with a touch of sweetness and a satisfying mix of textures from dried cranberries, crisp celery, and crunchy pecans. This recipe comes together quickly and makes a flavorful meal everyone will enjoy.
Chicken salad is endlessly adaptable — swap ingredients, change the dressing, or chop versus shred the chicken and you’ll get a fresh result every time. I love experimenting with different add-ins. While I enjoy many variations, this cranberry version has recently been at the top of my list. The trio of chicken, dried cranberries, and pecans is especially delicious.
I tested this recipe several times and always looked forward to leftovers for lunch the next day. Whether you make it for weekly meal prep, serve it at a gathering, or include it on a brunch menu, this cranberry chicken salad is a recipe worth trying.
Why You’ll Love This Recipe
- A great way to use rotisserie chicken or leftovers.
- Delicious contrast of creamy dressing and crunchy add-ins.
- Excellent for meal prep — makes multiple lunches with minimal effort.
- Perfect for entertaining; serve on croissants, mini rolls, or as finger-food on crackers.
- Customizable — swap nuts, fruit, herbs, or cheese to suit your taste.
Ingredients
This version of cranberry chicken salad uses simple, store-friendly ingredients and a creamy, tangy dressing.
- Chicken: About 3 cups cooked chicken, shredded or diced. Rotisserie chicken keeps the recipe quick and easy, but leftover or grilled chicken works well too.
- Dried cranberries: Roughly 3/4 cup. They add sweet-tart bursts throughout the salad.
- Celery: 2 stalks, diced finely for crunch.
- Green onions: 2, sliced for mild onion flavor and color.
- Pecans: 1/2 cup chopped. Toast them lightly if you like extra depth and crunch.
- Mayonnaise: 1/2 cup, the creamy base for the dressing.
- Sour cream: 1/4 cup, for richness and tang.
- Dijon mustard: 1 teaspoon, to balance the sweetness.
- Honey: 1 teaspoon, a small amount to enhance the cranberries.
- Celery seed: 1/4 teaspoon, a small but impactful ingredient for classic chicken salad flavor.
- Seasonings: 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, or to taste.
How To Make Cranberry Chicken Salad
- Make the dressing: whisk together the mayonnaise, sour cream, Dijon mustard, honey, celery seed, salt, and pepper until smooth.
- In a large bowl, combine the shredded or diced chicken, diced celery, sliced green onions, chopped pecans, and dried cranberries.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Chill up to 3–4 days in an airtight container.
Tips
- Chop or shred the chicken into small, bite-sized pieces for easy eating.
- Toast the pecans briefly in a dry skillet to bring out their flavor; cool them before adding.
- Celery seed adds a subtle, classic note—don’t skip it if you can.
- Chilling for about 30 minutes before serving deepens the flavor and texture.
Variations
This salad is a great base for variations—try one of these ideas or invent your own:
- Nuts: Substitute or combine pecans with chopped almonds or walnuts.
- Fruit: Add diced apple, pear, or halved grapes for more sweetness and crunch.
- Turkey: Swap chicken for shredded turkey to use holiday leftovers.
- Cheese: Fold in crumbled goat cheese or feta for a tangy finish.
- Herbs: Fresh parsley, chives, or dill brighten the salad.
- Fall-inspired: Mix diced apple, chopped pecans, and a small sprig of chopped rosemary for an autumn twist.
How To Serve Cranberry Chicken Salad
This salad is versatile and works well in many presentations:
Bread: Serve on croissants, sourdough, whole wheat, or mini rolls for sandwiches.
Wrap: Spoon into flour or spinach tortillas for easy handheld wraps.
Salad: Place a scoop over mixed greens or in lettuce cups for a lighter option.
Crackers or apples: Scoop onto crackers or apple slices for appetizers or snacks.
Storage
Store in an airtight container in the refrigerator for up to 3–4 days. Prepare the salad the night before if desired, keeping it covered and chilled. Freezing is not recommended, as the texture of the dressing and add-ins will change.
Frequently Asked Questions
- Can I use fresh cranberries instead of dried? Fresh cranberries are very tart and firm; dried cranberries work best for flavor and texture in this salad.
- Can I use Greek yogurt? Yes — plain Greek yogurt can replace the sour cream, or you can use a mixture of yogurt and a reduced amount of mayonnaise for a lighter dressing.
Other Chicken Salad Ideas
- Southwest-style chicken salad with black beans and corn.
- Classic creamy chicken salad with grapes and almonds.
- Spicy jalapeño chicken salad for a bold twist.
Cranberry Chicken Salad
A simple, flavorful chicken salad made with chicken, dried cranberries, pecans, and a creamy dressing. Great as a sandwich, wrap, or salad topping.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 3/4 cup dried cranberries
- 2 stalks celery, diced
- 2 green onions, diced
- 1/2 cup chopped pecans
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Whisk together mayonnaise, sour cream, honey, Dijon mustard, celery seed, salt, and pepper to make the dressing; set aside.
- Place the cooked chicken in a large bowl.
- Add the diced celery, green onions, chopped pecans, and dried cranberries.
- Stir in the dressing until evenly coated.
- Cover and chill for at least 30 minutes before serving. Keeps well for 3–4 days in the refrigerator.
Notes
- Shred or chop the chicken into small pieces for the best texture.
- Lightly toasting pecans enhances their flavor; cool them before adding.
- Allowing the salad to chill helps the flavors meld.
Nutrition (approx.)
Calories: 380 kcal | Carbohydrates: 16 g | Protein: 19 g | Fat: 27 g