Cranberry Pecan Chicken Salad
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.
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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.
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
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:
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:
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.
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
More Recipes You’ll Love!
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Cranberry Pecan Chicken Salad
Would you like to save this recipe?
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Ingredients
- 2 cups cooked chicken breast chilled and diced
- 1/2 cup sweetened dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup celery thinly sliced
- 1/4 cup red onion finely diced
- 1/2 cup mayo
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1 clove garlic finely minced
- 1 teaspoon fresh dill finely chopped
- 1/2 teaspoon sea salt
- 1/8 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
