Chicken Salad with Cranberries and Pecans

A festive Chicken Cranberry Pecan Salad that’s creamy, flavourful, and perfect for easy holiday lunches or make-ahead meals.

This Chicken Cranberry Pecan Salad is one of those recipes that always hits the spot – simple to make, full of texture, and perfect for quick lunches or easy entertaining.

Tender chicken is tossed with crunchy pecans, sweet dried cranberries, and a creamy poppy seed dressing that brings everything together beautifully. Whether you serve it on croissants, spoon it into lettuce cups, or enjoy it straight from the bowl, this is a reliable, make-ahead favourite that never disappoints.

It’s the kind of no-fuss recipe that fits effortlessly into busy days while still feeling like something special.

Serving Suggestions

• On Greens: Serve over a bed of fresh lettuce, spinach, or arugula for a light and healthy meal. Add sliced avocado or cucumber for extra texture.
• In a Sandwich: Spread between slices of hearty bread, a croissant, or a wrap. Add lettuce, tomato, or sliced cheese for extra layers.
• With Crackers: Pair with your favorite crackers or pita chips for a shareable appetizer or quick snack.
• Stuffed Vegetables: Spoon the salad into hollowed-out bell peppers, tomatoes, or avocado halves for an elegant presentation.
• On Toast: Top thick slices of toasted sourdough or multigrain bread for an easy open-faced option.
• In a Wrap: Roll it into a tortilla with fresh greens and shredded carrots for a portable lunch.
• Over Grains: Serve atop quinoa, rice, or farro for a more filling dish.
• As a Party Appetizer: Use as a filling for phyllo cups or mini tart shells.

Ingredients & Substitutions

• Mayonnaise: Adds creaminess; substitute with Greek yogurt or a blend of yogurt and mayo for a lighter option.
• Sour cream: Adds tanginess and richness; replace with Greek yogurt, crème fraîche, or more mayonnaise.
• Apple cider vinegar: Provides a mild, fruity acidity; use lemon juice, white vinegar, or rice vinegar for similar brightness.
• Poppy seeds: Offer a subtle crunch and visual appeal; omit or swap with chia seeds if desired.
• Salt: Enhances overall flavor; consider adding garlic or onion powder for extra depth.
• Cooked chicken breast: Forms the protein base; use rotisserie chicken, turkey, or tofu for a vegetarian twist.
• Pecans: Add crunch and nuttiness; substitute with walnuts, almonds, or seeds like sunflower or pumpkin.
• Dried cranberries: Provide sweetness and chewy texture; replace with raisins, dried cherries, or diced apricots.
• Red onion: Brings sharpness and color; swap with shallots, green onions, or sweet onion for a milder taste.

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Chicken Salad with Cranberries and Pecans

Yields: 4-6 servings | Prep time: 15 minutes | Chill time: 30 minutes

Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon poppy seeds
• Salt, to taste
• 4 cups cooked chicken breast, chopped (about 2 chicken breasts)
• 1 cup pecans, chopped
• 1/2 cup dried cranberries
• 1/2 cup red onion, chopped

Directions:

1. Prepare the Dressing
   • In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, poppy seeds, and salt. Adjust seasoning to taste.
2. Assemble the Salad
   • In a large mixing bowl, combine chopped chicken, pecans, dried cranberries, and red onion.
3. Toss with Dressing
   • Pour the dressing over the chicken mixture. Gently stir until evenly coated.
4. Chill and Serve
   • Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
   • Serve over a bed of greens, as a sandwich filling, or alongside crackers.