Cranberry Pecan Chicken Salad (Sweet, Crunchy & Creamy)
A deli-style chicken salad that balances savory chicken, sweet cranberries, and toasty pecans in a creamy dressing. Perfect for sandwiches, wraps, lettuce cups, or meal prep.
Ingredients (Serves 4–6)
- 3 cups cooked chicken breast, diced or shredded
- ½ cup dried cranberries
- ½ cup pecans, toasted & chopped
- ½ cup celery, finely chopped
- ¼ cup red onion, very finely diced (optional)
Dressing
- ¾ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1 tbsp fresh lemon juice
- Salt & black pepper, to taste
Instructions
- Toast pecans (best flavor): 3–4 minutes in a dry pan until fragrant. Cool, then chop.
- Mix dressing: Whisk mayo, Dijon, honey, lemon juice, salt, and pepper.
- Combine: In a large bowl, add chicken, cranberries, pecans, celery, and onion.
- Fold: Add dressing and gently mix until coated.
- Chill: Cover and refrigerate 30–60 minutes for flavors to meld.
- Serve: Taste and adjust salt/pepper before serving.
Serving Ideas
- Croissant or toasted sandwich bread with lettuce
- Lettuce cups for a low-carb option
- Stuffed into pita or wraps
- Over mixed greens as a salad bowl
- With crackers for a snack platter
Tasty Variations
- Add ¼ cup chopped apple for extra crunch and sweetness
- Swap pecans for walnuts or almonds
- Stir in 1–2 tbsp plain Greek yogurt to lighten the dressing
- Add a pinch of poppy seeds for deli flair
Storage
- Store airtight in the fridge up to 4 days
- Not freezer-friendly (mayo dressing separates)