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    Home » Recipes » Chicken » Cranberry Pecan Chicken Salad

    Cranberry Pecan Chicken Salad

    Published: Sep 15, 2022 · Updated: Sep 15, 2022 Written by Alicia · This post may contain affiliate links · Leave a Comment

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    This Cranberry Pecan Chicken Salad is loaded with tender chicken, sweetened dried cranberries, buttery pecans, crunchy celery and red onions, and it's all tossed in a creamy apple cider vinegar and dill dressing.

    Cranberry pecan chicken salad in a bowl.

    This easy recipe is one of my favorite ways to have chicken salad. The tender chicken with the sweet chewy cranberries and crunchy pecans coated in a tangy creamy sauce strike the perfect balance of flavors.

    Jump to:
    • What You'll Love!
    • Ingredients
    • Ingredient Notes
    • Step By Step Instructions
    • Tips & Tricks
    • Substitutions & Variations
    • Storage & Reheating
    • Serving Ideas
    • More Recipes You'll Love!
    • 📖 Recipe

    What You'll Love!

    • This is a super fast meal to put together. In just 15 minutes, you can be ready to eat!
    • The creamy tangy apple cider vinegar and dill sauce pair perfectly with the sweetness of the cranberries
    • Perfect for a quick and easy lunch

    Ingredients

    Ingredients for chicken salad labeled.

    Ingredient Notes

    Cooked Chicken - Leftover chicken, poached chicken breasts, or the meat from a rotisserie chicken would all work well.

    Sweetened Dried Cranberries - Adds a sweet and tart flavor to the chicken salad.

    Pecans - Adds crunch and texture to the dish.

    Mayo - This is the base of the sauce and it gives the chicken salad its creaminess.

    Fresh Dill - Adds a hint of freshness and a nice herby flavor.

    Apple Cider Vinegar - Helps to balance out the creaminess of the sauce while also adding more flavor.

    Dijon Mustard - Gives the sauce more depth of flavor.

    Step By Step Instructions

    Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

    Step 1:

    Two part image showing mayo, mustard, cider vinegar, salt, pepper, and dill in a bowl and then mixed together.

    In a large mixing bowl, add the mayo, Dijon mustard, apple cider vinegar, dill, salt, and black pepper. Whisk until it is well combined.

    Step 2:

    Two part image showing chicken, dried cranberries, pecans, celery, and red onion added to the sauce then tossed together.

    Add the diced chicken, cranberries, pecans, celery, and red onion. Toss until everything is well coated.

    Step 3:

    The chicken salad can be served immediately. However, the flavors will come together more if allowed to chill for about 4 hours or overnight.

    Chicken salad in a croissant bun on a plate.

    Tips & Tricks

    • Cut the chicken to be about the same size as the cranberries and pecans for the best texture
    • Pre-chopped pecans are the perfect size so you can save time on chopping
    • Would make a great addition to your holiday menu or to take with you to a holiday party

    Substitutions & Variations

    • If you don't like cranberries, raisins would be a good substitute
    • For a more unique flavor, try chopped dried apricots
    • For a healthier version, use plain greek yogurt instead of mayo

    Storage & Reheating

    Store the cranberry pecan chicken salad in an airtight container in the fridge for up to 4 days.

    Serving Ideas

    • On a croissant for an elevated sandwich
    • Wrapped in romaine or bibb lettuce for a lettuce wrap
    • In a tortilla with lettuce
    • On whole grain crackers
    Cranberry pecan chicken salad in a bowl next to a croissant.

    More Recipes You'll Love!

    Creamy Chickpea Salad

    Creamy White Chicken Chili

    Easy Homemade Banana Bread

    Autumn Spiced Granola

    Did you make this recipe?

    I'd love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!

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    📖 Recipe

    Top down view of cranberry pecan chicken salad in a bowl.

    Cranberry Pecan Chicken Salad

    Alicia
    Loaded with tender chicken, sweetened dried cranberries, buttery pecans, crunchy celery, and red onions, and it's all tossed in a creamy apple cider vinegar and dill dressing.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 0 mins
    Total Time 15 mins
    Course Chicken, Main Course
    Servings 4 servings

    Ingredients
      

    • 2 cups cooked chicken breast chilled and diced
    • ½ cup sweetened dried cranberries
    • ½ cup chopped pecans
    • ½ cup celery thinly sliced
    • ¼ cup red onion finely diced
    • ½ cup mayo
    • 2 teaspoons apple cider vinegar
    • ½ teaspoon dijon mustard
    • 1 clove garlic finely minced
    • 1 teaspoon fresh dill finely chopped
    • ½ teaspoon sea salt
    • ⅛ teaspoon black pepper

    Instructions
     

    • In a bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, garlic, dill, salt, and pepper.
    • Add the diced chicken, dried cranberries, pecans, celery, and red onion to the bowl. Mix until well combined.
    • Ideally, chill the chicken salad for at least 4 hours before serving so that the flavors can come together. However, you can serve it immediately.

    Notes

    • Chicken salad can be kept in an airtight container in the fridge for up to 4 days.
    • See post for serving suggestions

    Nutrition

    Serving: 1servingCalories: 447kcalCarbohydrates: 16gProtein: 19gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 64mgSodium: 539mgPotassium: 278mgFiber: 2gSugar: 12gVitamin A: 113IUVitamin C: 2mgCalcium: 30mgIron: 1mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

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