30-Minute Cranberry Pecan Chicken Salad

Whenever I want something quick but still full of flavor, I always come back to this cranberry pecan chicken salad. It’s served cold, which makes it such a lifesaver when I don’t feel like cooking but still want a meal that feels fresh and satisfying. The mix of juicy chicken, sweet cranberries, crunchy pecans, and crisp veggies tossed in a tangy mayo dressing is the kind of combo that just works every single time. I love that it’s versatile too, you can scoop it onto toast for breakfast, pack it into lettuce wraps for lunch, or serve it with crackers and greens for a no-stress dinner. It’s simple, delicious, and one of those recipes you’ll find yourself making on repeat.

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Make It with Leftovers or Freshly Roasted Chicken

One of the best parts about this cranberry pecan chicken salad is how flexible it is. If you’ve got leftover chicken sitting in the fridge, this recipe is the perfect way to give it new life. Just shred it up, toss it in with the cranberries, pecans, and creamy dressing, and you’ve got a completely different meal in minutes.

Of course, you can also roast chicken fillets just for this salad if you want that extra juicy, fresh flavor. I like to season mine with a little salt, pepper, and olive oil, then roast until golden and tender. Once it cools, chop it up and mix it in. Either way, the chicken turns out delicious and makes this salad taste like something you’d order at a café, but fresher and way more satisfying.

What You’ll Need to Make This Salad

What You’ll Need to Make This Salad

This cranberry pecan chicken salad doesn’t need much, just a few fresh ingredients that come together into the perfect mix of creamy, crunchy, and a little sweet.

• Chicken fillets – the base of the salad. You can use leftovers or roast them fresh.
• Dried cranberries – sweet little bursts of flavor in every bite.
• Pecan halves – toasted for crunch and a nutty depth.
• Celery– crisp and refreshing, keeps the salad light.
• Red onion – adds a sharp bite that balances the creaminess.
• Lettuce leaves – a fresh base that makes the salad even more crisp. You can chop them and add them to the salad or you can keep them whole for scooping and serve the salad over the lettuce leaves for a fresh, crunchy presentation.
• Mayonnaise – the creamy base of the dressing.
• Dijon mustard – a tangy kick that makes the flavors pop.
• Lemon juice – brightens everything up.
• Salt and black pepper to taste

With these simple ingredients, you’ll have a refreshing salad, here is how to make it.

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Directions

1. Cook the chicken fillets until golden and fully cooked through, then let them cool. Dice or shred into bite-sized pieces.
2. In a large mixing bowl, combine the chicken, dried cranberries, pecans, celery, lettuce, and red onion.
3. In a smaller bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
4. Pour the dressing over the chicken mixture and stir until everything is evenly coated.
5. Taste and adjust seasoning if needed. Add a little more lemon juice for brightness or salt and pepper to your liking.
6. If you prefer it cold, chill in the refrigerator for at least 30 minutes before serving so the flavors can meld together.

This cranberry pecan chicken salad is creamy, crunchy, and slightly sweet with a tangy kick. If you want to serve it as finger food, scoop it into lettuce wraps, or just serve it on its own in a large bowl, or pile it onto fresh bread for a quick sandwich.

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FAQ

Can I make this salad ahead of time?

Yes! In fact, I think it’s even better the next day. When it sits in the fridge for a few hours, the cranberries plump up a little, the flavors blend together, and the chicken gets extra tasty from soaking in the dressing. Just give it a quick stir before serving and you’re good to go.

Can I swap the pecans for another nut?

Definitely. Walnuts are probably the closest swap, but almonds or cashews are great too if that’s what you have on hand. I like to toast the nuts first, it only takes a few minutes and makes them extra crunchy and flavorful, which really makes the salad pop.

What’s the best way to serve it?

There are so many ways. My favorite is piling it onto toasted bread for a hearty sandwich, but it’s also perfect in lettuce wraps if you want something lighter. You can scoop it over a simple bed of greens for a quick salad, or even serve it with crackers and fruit on a little snack board. It’s super versatile.

Can I use rotisserie chicken?

Absolutely, and honestly, it’s one of my favorite shortcuts. Just grab a store-bought rotisserie chicken, shred the meat, and you’re halfway done. It saves so much time and still tastes delicious in this recipe.

Final Thoughts

This cranberry pecan chicken salad has become one of my go-to recipes because it’s so easy and always tastes amazing. It’s creamy, crunchy, and a little sweet, and since it’s served cold, I can enjoy it any time of day – breakfast, lunch, or dinner. I love that I can throw it together with leftover chicken or roast fresh fillets when I’m in the mood. However you make it, this salad is the kind of recipe you’ll want to keep on repeat.