This Sweet Savory Cranberry Pecan Chicken Salad balances bright tart cranberries, crunchy toasted pecans, and tender shredded chicken in a creamy, slightly sweet dressing. It smells fresh and nutty, and it has a nice contrast of textures — juicy chicken, chewy fruit, and crunchy nuts. It comes together fast and works well for lunches, picnics, or light dinners. If you like chilled salads, you might also enjoy a different creamy option like creamy tuna pasta salad for another easy meal idea.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values rounded)
- Calories per serving: 460 kcal
- Protein: 24 g
- Carbohydrates: 18 g
- Fat: 35 g
- Fiber: 2 g
- Sugar: 14 g
- Sodium: 230 mg
Why Make This Sweet Savory Cranberry Pecan Chicken Salad
This salad is quick, satisfying, and full of contrast. The dried cranberries give a bright, fruity tang. Pecans add a toasted, buttery crunch. The mayo-honey dressing ties everything together with a smooth, slightly sweet flavor. It feels both light and filling, so it works as a solo lunch, a sandwich filling, or a crowd-pleasing potluck dish.
How to Make Sweet Savory Cranberry Pecan Chicken Salad
You’ll mix shredded chicken with dried fruit, nuts, and a simple dressing. No cooking is required if you use pre-cooked chicken. Toast the pecans briefly to boost aroma. Adjust the honey and vinegar to taste for a sweeter or tangier finish.
Ingredients:
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup red onion, diced
- 1/2 cup mayonnaise
- 1 tbsp honey
- Salt and pepper to taste
- 1 tbsp apple cider vinegar
- Mixed greens for serving
Directions:
Step 1: Preparation
In a large bowl, combine the shredded chicken, dried cranberries, chopped pecans, and diced red onion.
Step 2: Mixing
In a separate small bowl, mix together the mayonnaise, honey, apple cider vinegar, salt, and pepper.
Step 3: Cooking
Pour the dressing over the chicken mixture and stir until well combined.
Step 4: Finishing
Serve the chicken salad over a bed of mixed greens.
How to Serve Sweet Savory Cranberry Pecan Chicken Salad
- Serve it over crisp mixed greens for a light meal.
- Make sandwiches or wraps with croissants, whole grain bread, or pita.
- Use lettuce cups for a low-carb option.
- Pair with apple slices, celery sticks, or crackers for extra crunch and balance.
- For a party, spoon it onto endive leaves or crostini and garnish with extra chopped pecans and a sprinkle of fresh parsley.
How to Store Sweet Savory Cranberry Pecan Chicken Salad
- Refrigerate in an airtight container. Keeps well for 3–4 days.
- If you plan to store longer, keep the dressing separate from the chicken mixture and combine just before serving.
- Do not freeze the salad with mayonnaise; the texture becomes watery and uneven after thawing.
- When ready to serve from the fridge, give it a gentle stir and taste for seasoning — chilling can mute flavors.
Expert Tips for Perfect Sweet Savory Cranberry Pecan Chicken Salad
- Toast the pecans in a dry skillet for 2–4 minutes to deepen their flavor. Cool before adding.
- Use warm, freshly shredded chicken if you want a slightly softer dressing absorption. Chill before serving.
- If you prefer a lighter dressing, swap half the mayo for plain Greek yogurt.
- Adjust the honey and apple cider vinegar to balance sweet and tangy to your liking.
- Chop pecans to similar size as the cranberries for an even bite.
- Taste and adjust salt and pepper at the end. A little extra salt can brighten the flavors.
Delicious Variations
- Apple & Celery: Add 1 small diced apple and 1/2 cup chopped celery for extra crunch and freshness.
- Yogurt-Lite: Replace half or all of the mayo with Greek yogurt to cut fat and add tang.
- Walnut Swap: Use walnuts or sliced almonds instead of pecans.
- Curry Twist: Stir 1 tsp curry powder into the dressing for a warm, aromatic version.
- Herb Boost: Add chopped tarragon, dill, or chives for a fresh herbal note.
- Cranberry-Free: Substitute fresh grapes or chopped dried apricots if you don’t have cranberries.
Frequently Asked Questions
Q: Can I use leftover rotisserie chicken?
A: Yes. Rotisserie chicken works great. Shred it and remove excess bones or skin. It adds good flavor and makes the salad quick.
Q: Can I make the salad ahead of time?
A: Yes. Make it a few hours to a day ahead. If you want the nuts very crunchy, store them separately and fold them in right before serving.
Q: Is this salad freezable?
A: I don’t recommend freezing. The mayonnaise-based dressing can separate and change texture when thawed. If you must freeze, freeze the chicken alone and mix fresh dressing after thawing.
Q: How can I make it lower in fat?
A: Swap half or all of the mayonnaise for plain Greek yogurt. Use smaller portions of mayo and add a splash more vinegar or lemon for brightness.
Q: What can I use if someone has a nut allergy?
A: Replace pecans with roasted sunflower seeds or pumpkin seeds for crunch without nuts.
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are very tart and firm. If you use them, chop and sweeten slightly with honey, or pair them with more sweet elements like grapes or extra honey.
Conclusion
This Sweet Savory Cranberry Pecan Chicken Salad is an easy, flavor-packed dish that looks bright and tastes even better. It’s perfect for quick lunches, light dinners, or potlucks, and it’s simple to tweak for diet needs or taste preferences. For another take on fruit and nut chicken salads and recipe inspiration, check out Cranberry Pecan Chicken Salad – Nourished Simply. Try it today — it’s a simple way to add a fresh, satisfying meal to your week.
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Sweet Savory Cranberry Pecan Chicken Salad
- Total Time: 15
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This salad combines juicy, shredded chicken with tart cranberries, crunchy pecans, and a creamy honey dressing, making it perfect for lunches or picnics.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup red onion, diced
- 1/2 cup mayonnaise
- 1 tbsp honey
- Salt and pepper to taste
- 1 tbsp apple cider vinegar
- Mixed greens for serving
Instructions
- In a large bowl, combine the shredded chicken, dried cranberries, chopped pecans, and diced red onion.
- In a separate bowl, mix together the mayonnaise, honey, apple cider vinegar, salt, and pepper.
- Pour the dressing over the chicken mixture and stir until well combined.
- Serve the chicken salad over a bed of mixed greens.
Notes
For extra crunch, serve with apple slices, celery sticks, or crackers. Toast pecans in a dry skillet for enhanced flavor.
- Prep Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 14g
- Sodium: 230mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 0mg
