This light and crispy chicken salad with cranberries and pecans is ideal for a weekday lunch on-the-go. Creamy, sweet and tangy… this will be something you look forward to eating each day as you’re enjoying your leftovers. Seriously, if I ever wanted a deli salad but didn’t want to go out, this is what I would make.
Since it uses precooked chicken and basic ingredients, it takes less than 15 minutes to throw this together and have a protein packed with delicious flavor to add to your sandwich or bowl of lettuce. There’s no real cooking involved, which leaves you more time to spend relaxing on a Sunday afternoon!
Why You Will Love This Recipe
I am totally in love with the contrast of textures you get in each bite of this creamy salad. The crunchy pecans give you a nice crunch, while the chewy dried cranberries and tender pieces of chicken add chewiness. All of the ingredients are coated in a tangy, creamy dressing that binds everything together without being overly thick or oily.
One of my favorite things about this recipe is the ease of cleanup for a busy weeknight dinner. Since everything is mixed together in one large bowl, there are no dirty pots and pans to scrub. This is an ideal meal prep idea if you’re short on time during the week and need meals that are ready to grab and eat out of the refrigerator.
The Ingredients
Here is what you need for this creamy deli-style salad: cooked chicken breast, dried cranberries, chopped pecans, fresh celery, mayonnaise, plain Greek yogurt, fresh lemon juice, kosher salt, and black pepper.
Cooked Chicken Breast
Cooked, cooled chicken is the base of this salad, absorbing all that creamy, tangy dressing perfectly. Store-bought rotisserie chicken is the easiest option here because it’s already cooked and seasoned. If you prefer to cook the chicken yourself, poach a few chicken breasts in chicken broth to keep them moist and easy to shred.
Dried Cranberries
Dried cranberries offer a sweet-tart flavor that adds brightness to the rich, savory chicken. They get plump and so tender from sitting in the creamy dressing that they add the best chewy texture. If you don’t have dried cranberries, dried cherries or golden raisins are a great substitute.
Chopped Pecans
Pecans provide an earthy, buttery crunch to balance the soft chicken and chewy dried fruit. Toasting the pecans in a skillet before you add them to the salad bowl brings out their natural oils and makes them taste incredible. If you have a nut allergy, roasted sunflower or pumpkin seeds are a delicious alternative.
How to Make It
Now let’s look at how easy this crunchy deli salad is to make.
Prep the Ingredients
First, cut the cooked chicken into small bite-size chunks or shred it with two forks. Dice the fresh celery and roughly chop the toasted pecans.
Mix the Dressing
In a large mixing bowl, whisk together the mayonnaise, plain Greek yogurt, fresh lemon juice, kosher salt and black pepper until the dressing is well mixed and creamy.
Combine and Fold
Add the chicken, dried cranberries, toasted pecans and diced celery to the bowl with the dressing. Fold everything together using a large rubber spatula until the ingredients are coated.
Chill and Serve
Cover the salad with plastic wrap and refrigerate it for at least one hour before serving. The hour in the fridge gives the cranberries time to soften and the flavors time to meld.
My Best Tips for Success
Chop the celery very finely instead of large chunks. Large pieces of raw celery can overpower the chicken and sweet cranberries. A fine chop ensures you get a nice crunch in each bite.
Don’t skip the refrigeration time after you’ve made the salad. The longer it sits, the better the tangy dressing will flavor the chicken.
A combo of mayonnaise and plain Greek yogurt makes the best creamy salad dressing. The tang from the yogurt compliments the creaminess of the mayo. You can also use sour cream instead of yogurt for almost identical results.
Easy Cranberry and Pecan Chicken Salad Recipe
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 3 cups chicken breast cooked, chopped or shredded
- 3/4 cup dried cranberries
- 3/4 cup pecans chopped, lightly toasted
- 1/2 cup celery finely diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, whisk together the mayonnaise, plain Greek yogurt, lemon juice, kosher salt, and black pepper until smooth and creamy.
- Fold in the chicken, cranberries, pecans, and celery until all the pieces are coated with the dressing.
- Tightly cover the chicken salad with plastic wrap or a lid.
- Refrigerate for at least 1 hour (or overnight).
- Stir the chicken salad just before serving cold on croissants, lettuce wraps, or with crackers.
Nutrition
Storage and Reheating
- To Store: Refrigerate the chicken salad in a sealed container for up to 4 days.
- To Freeze: Do not freeze this recipe. The mayo dressing will break and separate upon thawing, and the texture will be very watery.
- To Reheat: There is no need to reheat this deli-style salad, as it is served cold.
What to Serve with This Chicken Salad
- Spoon onto croissants for a bakery-style lunch.
- Wrap in a flour tortilla along with lettuce and sliced tomatoes.
- Serve in lettuce cups or hollowed out bell peppers.
- Dip with butter crackers.
Frequently Asked Questions
Can I use canned chicken?
Canned chicken breast is an excellent time saver, provided that you drain it very well and flake it apart before mixing it into the dressing.
Is it okay to use just mayonnaise?
Yes, feel free to omit the yogurt and use all mayonnaise for a very traditional style of chicken salad.
Can I make this a day in advance?
Yes, make ahead chicken salad is highly recommended since the flavor improves dramatically after being refrigerated overnight.
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