Cranberry pecan chicken salad is full of flavor and texture, making every bite a delicious one. Tender, shredded chicken, a creamy, tangy mayo sauce, onions, cranberries, pecans, and water chestnuts create a creamy, crunchy, meaty chicken salad that makes the perfect lunch, dinner, or party food.
Chicken salad is a classic dish I’ve been making for decades. I love it because it’s a great way to use leftover chicken breasts, but I also routinely cook breasts specifically for chicken salad when I need to make something quick and easy for dinner or to bring to a party.
Over the years, I’ve experimented with all kinds of ingredients and one variation that I’ve come to love more than the rest is this one. It’s loaded with nuts, cranberries, and even water chestnuts to deliver a wide variety of flavors in every bite that work well together. I love making it for lunch, dinner, or parties, and everyone who tries it loves it, too!
Why You’ll Love Pecan and Cranberry Chicken Salad
- Simple Ingredients: It only takes a handful of simple ingredients to make this recipe.
- Flavorful: This chicken salad is loaded with a variety of flavors and textures in every bite.
- Easy: I only takes a few minutes to make this recipe, and even beginners can do it easily.
- Versatile: You can serve this for lunch, dinner, or at parties.
Ingredients
- Shredded Chicken Breasts: Tender shredded chicken is a must for chicken salad.
- Mayo and Apple Cider Vinegar: These combine to create a creamy, tangy sauce for the chicken salad.
- Pecans: Pecans add an earthy flavor and crunch to the salad.
- Water Chestnuts: Water chestnuts add a nutty, sweet, tart flavor best described as a cross between coconut and apple.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Spicy: Add red pepper flakes for a spicy kick.
- Rotisserie Chicken: For a flavorful shortcut, shred rotisserie chicken breasts. They’re precooked and seasoned.
- Apples: Apples are a crunchy, sweet addition that works well in chicken salad.
- Raisins: Raisins are delicious in chicken salad.
How to Make Cranberry Pecan Chicken Salad
1: Boil the chicken until no longer pink. Then, place it on a cutting board to cool a bit.
2: Combine the mayo, vinegar, salt and pepper.
3: Shred the chicken and add it to the mayo mixture.
4: Mix the remaining ingredients with the chicken mixture.
5: Cover and chill. Enjoy!
Hint
Shred the chicken while it’s still warm. Cool chicken is much more difficult to evenly shred.
Storage
Refrigerate this pecan cranberry chicken salad for up to 3 days in an air-tight container. Freezing is not recommended.
What to Serve with Cranberry Chicken Pecan Salad
Serve this chicken salad with your favorite crackers, chips, or pita chips as an appetizer. You can also use your favorite rolls to make it a delicious sandwich.
Tips
- Shred your chicken as soon as you can safely handle it. Hot meat shreds much more easily and evenly than cool meat.
- Shredding claws or a hand mixer make shredding the chicken quick and easy.
- It’s important to combine the ingredients in the order listed to ensure everything is thoroughly mixed.
Frequently Asked Questions
Water chestnuts are nutty, tart, and sweet. Many people describe them as a cross between an apple and a coconut.
Chicken salad is healthy-adjacent. While its primary is chicken, a lean protein, it’s made with mayonnaise which is high in fat. However, when enjoyed in moderation, it can be a tasty meal or snack you can enjoy regularly.
Combine the ingredients in the appropriate order to avoid watery chicken salad. Mix the mayo base first. Then, add the chicken. Finally, add any vegetables. Mixing the meat and mayo first cools the chicken down a bit, preventing it from making the vegetables too hot and releasing their water.
It’s perfectly normal. As the salad sits, the vegetables in it release some water. Just give it a good stir before serving.
Try This Cranberry Pecan Chicken Salad Recipe Today
This cranberry pecan chicken salad is creamy, flavorful, and incredibly easy to make. In just a few minutes, you’ll have a tasty snack, lunch, or dinner that everyone can enjoy, and you’ll enjoy how little work it is. Give this recipe a try, and I know you’ll be making it again and again.
More Delicious Chicken Recipes You’ll Enjoy
This Thin Sliced Chicken Breast recipe is another easy recipe that the family will enjoy.
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Cranberry Pecan Chicken Salad
Ingredients
- 2 large chicken breasts, boneless skinless
- 1 ½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 cup fresh cranberries, coarsely chopped
- 1 small red onions, diced (about 1 cup)
- 1 cup pecans, chopped
- 8 ounce can chopped water chestnuts
Instructions
- In a medium pot filled with water, over medium heat, boil chicken until it is no longer pink. Remove chicken and place on a cutting board to cool a bit.
- In a large bowl, add mayonnaise, apple cider vinegar, pepper, and salt. Stir to combine.
- Shred chicken and add to mayo mixture. Stir.
- Add cranberries, red onions, chopped pecans, and water chestnuts. Stir to combine.
- Cover and place in the fridge to chill.
- Serve on croissants or with your favorite crackers.
Video
Notes
- Shred your chicken as soon as you can safely handle it. Hot meat shreds much more easily and evenly than cool meat.
- Shredding claws or a hand mixer make shredding the chicken quick and easy.
- It’s important to combine the ingredients in the order listed to ensure everything is thoroughly mixed.
Can you use dried cranberries instead of fresh? I am cooking for one and a package of fresh berries would mostly go to waste.
Hi Barbara,
Yes, you can but the flavor will not be the same.
We usually freeze leftover cranberries if we have too many and they work great, just a tip in case you want to do that.
We hope you enjoy this chicken salad recipe. 🙂