Cranberry pecan chicken salad combines diced rotisserie chicken with toasted pecans, chewy dried cranberries and crisp celery in a light honey Dijon dressing flecked with poppy seeds.
Ready in about 20 minutes, it makes an easy lunch for croissants, crackers or lettuce cups, and it turns leftover rotisserie chicken into something that feels special.
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Why This Cranberry Pecan Chicken Salad Recipe Works
The dressing mixes mayonnaise with a little sour cream, which keeps it creamy while adding gentle tang. Honey, Dijon and lemon juice balance sweet, sharp and bright flavors.
Toasting the pecans for just 5 minutes deepens their flavor and keeps them crisp inside the dressing. Dried cranberries bring chewy sweetness and poppy seeds add a subtle crunch.
Rotisserie chicken is already seasoned and tender, so the salad needs no added salt and no stove time beyond the quick nut toasting.
Ingredients for Cranberry Pecan Chicken Salad
- 2 cups diced rotisserie chicken (about 10 oz of meat)
- 1/2 cup pecans, coarsely chopped
- 1/3 cup dried cranberries
- 2 celery stalks, thinly sliced (about 1/2 cup)
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp honey
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp poppy seeds
- 1 tsp lemon juice
- 1/8 tsp ground black pepper
Rotisserie chicken. Remove the skin and cut the meat into 1/2 inch pieces. Mix white and dark meat for the ideal flavor and moisture.
Pecans. Toast them in a dry skillet until fragrant, then cool and chop. Toasting makes them taste richer and stay crunchy.
Dried cranberries. They add chewy sweetness and a pop of tartness. Chop large ones so they spread through the salad.
Celery. Slice it thin on the diagonal for crunch that does not overpower the chicken.
Dressing ingredients. Mayonnaise and sour cream form the creamy base, honey adds sweetness, Dijon adds bite, and lemon juice and poppy seeds finish the flavor.
How to Make Cranberry Pecan Chicken Salad
1. Toast the pecans. Warm a dry skillet over medium heat. Add the pecans and stir often for 4 to 5 minutes, until they smell nutty. Pour them onto a plate to cool, then chop coarsely.
2. Prep the chicken and celery. Remove the skin from the chicken and dice the meat into 1/2 inch pieces. Slice the celery thinly.
3. Whisk the dressing. In a large bowl, whisk the mayonnaise, sour cream, honey, Dijon, lemon juice, poppy seeds and pepper until smooth.
4. Fold in the salad. Add the chicken, pecans, cranberries and celery to the dressing. Stir gently until everything is coated.
5. Taste and adjust. Add a squeeze more lemon juice if the salad needs brightness, or a drizzle more honey if you like it sweeter.
6. Chill if you like. Serve right away, or refrigerate for 15 to 30 minutes for a colder, more cohesive salad.
How to Serve Cranberry Pecan Chicken Salad
Spoon the salad onto croissants or fluffy dinner rolls for sandwiches, or serve it in lettuce cups with apple slices and crackers. It pairs well with air fryer asparagus, air fryer broccoli with Parmesan and, for a seasonal table, an easy green bean casserole.
How to Store and Reheat Cranberry Pecan Chicken Salad
Refrigerate the salad in an airtight container for 3 to 4 days. For the crunchiest nuts, store the pecans separately and stir them in just before serving. Do not freeze it, because the creamy dressing separates when thawed. Stir before serving.
Tips and Variations for Cranberry Pecan Chicken Salad
Watch the pecans. Nuts go from toasted to burnt quickly. Keep them moving in the pan and remove them as soon as they smell nutty.
Swap the nuts. Walnuts or sliced almonds work well if you do not have pecans.
Try Greek yogurt. Replace the sour cream with plain Greek yogurt for extra protein and a tangier dressing.
Add a crisp apple. Fold in 1/2 cup of diced tart apple for juicy crunch. Toss it in lemon juice to keep it from browning.
Dry the chicken. Blot the diced chicken with paper towels if it is wet so the dressing stays thick.
Make it ahead. Mix the chicken, celery, cranberries and dressing up to a day ahead and add the pecans at serving time.
Lighten it up. Use 3 tablespoons of mayonnaise and 3 tablespoons of Greek yogurt for a lighter dressing.
Keep it cold. Follow the clean, separate, cook and chill steps in the Texas A&M Fight BAC brochure and refrigerate the salad within 2 hours.
Frequently Asked Questions About Cranberry Pecan Chicken Salad
How long does cranberry pecan chicken salad last in the fridge?
It keeps for 3 to 4 days in an airtight container. The nuts soften over time, so add them just before serving for the ideal crunch.
Can I make cranberry pecan chicken salad ahead of time?
Yes. Mix everything except the pecans up to 24 hours ahead, then stir in the toasted nuts right before serving.
Can I use walnuts in cranberry pecan chicken salad?
Yes. Toasted walnuts give a slightly more bitter, earthy flavor, and sliced almonds bring a lighter crunch.
Do I need to toast the pecans?
No, but a quick 5 minutes in a dry skillet makes them far more flavorful and crisp, so it is worth the small extra step.
What can I serve with this salad?
Croissants, dinner rolls, crackers, lettuce cups, apple slices and roasted vegetables all go well with the sweet and creamy chicken.
Cranberry Pecan Chicken Salad
Equipment
- Skillet
- Cutting board
- Chef knife
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cup diced rotisserie chicken skin removed, about 10 oz of meat
- ½ cup pecans coarsely chopped
- ⅓ cup dried cranberries
- 2 celery stalks thinly sliced, about 1/2 cup
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp honey
- 1 ½ tsp Dijon mustard
- 1 ½ tsp poppy seeds
- 1 tsp lemon juice
- ⅛ tsp ground black pepper
Instructions
Cooking
- Toast. Stir the pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant. Cool on a plate and chop coarsely.
- Cut. Dice the skinless chicken into 1/2 inch pieces and thinly slice the celery.
- Dressing. Whisk mayonnaise, sour cream, honey, Dijon, lemon juice, poppy seeds and pepper in a large bowl.
- Combine. Fold the chicken, pecans, cranberries and celery into the dressing until evenly coated.
- Season. Taste and add more lemon juice or honey as needed.
- Serve. Serve now on croissants or lettuce, or chill 15 to 30 minutes first.
