Cranberry Pecan Chicken Salad!

Okay, you’ve *got* to hear this: every time I whip up Cranberry Pecan Chicken Salad, I instantly flash back to summer picnics as a kid—sun shining, my mom’s big wicker basket on the grass, and this colorful salad stealing the show. There’s just something magical about those sweet dried cranberries mingling with crunchy pecans and tender chicken. It feels like a burst of sunshine and crunch in every bite. Plus, I love how easy it is to pull together, making it the perfect “impress-your-friends-with-zero-effort” recipe. Trust me, once you try this, it’ll be your go-to lunch or light dinner for all seasons!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes (if cooking chicken from scratch)
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 2 cups cooked chicken breast, shredded or chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tbsp fresh parsley, chopped (optional, but so fresh)
• 3/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper, to taste

How I Make It

Step 1:

Start by gathering all your ingredients on the counter—it makes mixing a breeze! If you’re cooking your chicken fresh, season the breasts lightly with salt and pepper and cook them over medium heat until they reach 165°F, about 6-7 minutes per side, then let them rest before shredding.

Step 2:

In a large bowl, combine the shredded chicken, dried cranberries, chopped pecans, celery, and red onion. Keep an eye on how chunky your celery and onion pieces are—if they’re too big, they might overpower the salad.

Step 3:

In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper. Taste this dressing—adjust the honey if you want it sweeter, or add a squeeze of lemon juice for a brighter zing!

Step 4:

Pour the dressing over the chicken mixture and gently fold everything together until well coated. Try to keep that lovely crunch from the pecans intact—don’t overmix!

Step 5:

Sprinkle the chopped fresh parsley on top and give one last gentle fold. The green flecks make it look so inviting, plus they add a nice fresh note.

Step 6:

Cover and chill the salad for at least 30 minutes to let all the flavors marry beautifully. You can eat it right away, but it tastes best after a little rest in the fridge.

Variations & Tips

• Swap pecans for walnuts or almonds if you prefer a different crunch.
• Use Greek yogurt instead of mayonnaise for a lighter, tangier salad.
• Add a diced apple for extra sweetness and crunch.
• Mix in some diced avocado just before serving for creaminess.
• If you don’t have Dijon, yellow mustard works in a pinch.
• To save time, use rotisserie chicken or leftovers.

How I Like to Serve It

This salad is my go-to for a quick lunch stuffed between two slices of hearty bread or wrapped up in a tortilla for portable meals. In warmer months, I love scooping it onto buttery croissants with leafy greens for a picnic. And during the holidays, it pairs wonderfully as a light side or party appetizer on crackers—bright, crunchy, and just the right amount of sweet.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• If the salad gets too thick after chilling, stir in a splash of milk or a tiny bit more mayo to loosen it back up.

Closing: This Cranberry Pecan Chicken Salad always feels like a hug in a bowl—bright, crunchy, and just downright satisfying every single time!