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Cranberry Pecan Chicken Salad is creamy, crunchy, and filling. If you’re looking for a quick and easy lunch recipe perfect for fall you have found it. Juicy chicken is paired with classic fall flavors of cranberry, pecan, and apple with a creamy dressing to bring it all together.
Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad can be eaten alone, as a lettuce wrap, or even as a sandwich on a buttery croissant! It is also a freezer-friendly recipe that can be made ahead of time and frozen for a few months. Great for meal planning!
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Ingredients:
- cooked chicken breast – A rotisserie chicken would be great for this.
- dried cranberries – Dried cherries would also be delicious.
- Granny Smith apple – Any apple you like will work for this recipe.
- pecans – You could substitute them with walnuts or cashews.
- celery – Adds a mild flavor and crunch but you could substitute with radish or jicama or simply leave this out.
- mayonnaise – Miracle whip works great if you prefer that.
- sour cream – Greek yogurt is a great alternative.
- salt
- onion powder- If you prefer, you could use ¼ cup of finely diced or grated red onion.
- black pepper
- green onions – Optional but they add some great mild onion flavor.
Instructions:
Make the chicken mixture. In a large bowl, mix the chicken, cranberries, apple, pecans, and celery and set aside.
How To Make Chicken
Here’s how I baked my chicken. Preheat your oven to 400°F. Prepare 3 chicken breasts, and flavor it you’re your favorite seasoning. Bake uncovered for 30 minutes or until cooked through.
You could also cook your chicken in advance using a crockpot. Flavor your chicken with your favorite seasoning. Add the chicken to the crockpot along with ½ cup chicken broth. Cook on low for 4 hours or high for 2 hours. Chicken is safe to eat when the internal temperature reads 165°F
Make the dressing. In a separate bowl, mix the mayonnaise, sour cream, salt, onion powder, and black pepper until very well combined and creamy.
Combine. Add the dressing to the chicken mixture and toss to coat, making sure all of the chicken pieces are completely coated in the dressing.
Chill. Cover your bowl with plastic wrap and chill in the refrigerator for at least an hour to allow flavors to come together. Garnish with green onion, if desired.
Serve. Serve on bread, croissants, with lettuce, or by itself.
More Lunch Recipes
Cranberry Pecan Chicken Salad Recipe
Cranberry Pecan Chicken Salad
Equipment
- mixing bowls
- Lid or plastic wrap for the bowl
Ingredients
- 3 cups cooked chicken breast, chilled and cubed (1-inch cubes)
- 1 cup dried cranberries
- 1 Granny Smith apple, (peeled, cored, and diced)
- ¾ cup pecans, chopped
- 2 salks celery, finely diced
- ¾ cup mayonnaise
- 2 Tablespoons sour cream
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons sliced green onions, optional garnish
Instructions
- Make the chicken mixture. In a large bowl, mix the chicken, cranberries, apple, pecans, and celery and set aside.
- Make the dressing. In a separate bowl, mix the mayonnaise, sour cream, salt, onion powder, and black pepper until very well combined and creamy.
- Combine. Add the dressing to the chicken mixture and toss to coat, making sure all of the chicken pieces are completely coated in the dressing.
- Chill. Cover your bowl with plastic wrap and chill in the refrigerator for at least an hour to combine flavors.
- Garnish. Garnish with green onion if desired.
- Serve. Serve on bread, croissants, with lettuce, or by itself.
