This is a super easy recipe for Cranberry Chicken Salad. It's creamy and crunchy and loaded with bits of celery, toasted pecans, and sweet tart dried cranberries. Lemon juice and zest add a pop of brightness to the dish.
Recipe review
What's to love about chicken salad with cranberries
It's so so easy to make and not to mention delicious! This cranberry chicken salad has all the flavors and textures I adore.
It's salty, tart, sweet, crunchy, creamy, and savory all at the same time. Having a big bowl in the refrigerator means a meal can be made in minutes. I'm all about quick meals.
This is the best cranberry chicken salad recipe. Let's make a batch!
Ingredients for chicken salad with cranberries
- cooked and cubed chicken or rotisserie chicken
- diced celery
- toasted pecans or your favorite nut
- dried cranberries
- mayonnaise
- sour cream
- lemon zest
- lemon juice
- chopped fresh parsley
- kosher salt
- pepper
How to make cranberry chicken salad
Chicken salad is a snap to toss together.
Some prep needs to be done before combining the ingredients. Cube the chicken, dice the celery, chop the pecans and parsley and zest and juice a lemon.
Then grab a big bowl and add in all the ingredients. Give it a good stir, season to taste with kosher salt and pepper and that's it. All that's left to do is enjoy this tasty chicken salad recipe.
Frequently asked questions
Poaching chicken in gently simmering water makes the most tender chicken. Place boneless and skinless chicken breasts to a pot. Add water to cover the chicken by about an inch. Place over medium heat and bring to a low boil. Turn the heat down so the water is just simmering. Cook for about 10 to 15 minutes depending on the size of the chicken breast. Use a digital thermometer to check when the chicken is perfectly cooked to 165 degrees F.
Definitely! And it tastes even better after chilling in the refrigerator for a couple hours. The flavors deepen and blend together.
This chicken salad is anything but bland and boring. The dried cranberries, toasted pecans and lemon zest and juice punch up the flavor of the salad.
Serve chicken salad on white, multi grain, sourdough or rye bread for a tasty sandwich. Pair it with crackers for a happy hour snack. Spoon the salad over chopped lettuce for a light lunch or dinner. Or my favorite way to is to eat cranberry chicken salad all by it self.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Cranberry Chicken Salad with Toasted Pecans
Ingredients
- 4 cups of cooked and cubed chicken
- 1 cup diced celery
- 1 cup toasted and chopped pecans
- ½ cup dried cranberries
- ¾ cup mayonnaise
- ¼ cup sour cream
- zest of 1 lemon
- juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- kosher salt and pepper to taste
Instructions
- In a large bowl add the chicken, celery, pecans, dried cranberries, mayonnaise, sour cream, lemon zest, lemon juice, and parsley.
- Stir to thoroughly combine the ingredients.
- Season to taste with kosher salt and pepper.
- Serve immediately or refrigerate in a covered container for up to 4 days.
Video
Nutrition
Clary Tim says
Early this summer I had a friend suggest their favorite chicken salad that I needed to make for a family gathering. It was Helen Corbitt's recipe. Although it was fine and no complaints it was far to rich for my tastes, included whipping cream and such. A fussy recipe with little flavor. I used this recipe for the Labor Day holiday and it's my new favorite. I didn't change a thing except I used toasted walnuts in lieu of the pecans only because I was out of pecans. 5 star recipe for sure and I love the cranberries.
Amy Casey says
Thanks so much Tim! I love sharing easy, no-fuss recipes that are loaded with flavor. I'm so glad you enjoyed my recipe.
Amy Casey says
Thank you! This one has so many flavors.
Amy Casey says
You are so welcome Enri!
Zhen says
This recipe was awesome! Not normally a fan of celery but with the mayo, cranberries and sour cream, it was simply delicious!
Amy Casey says
So glad you enjoyed the recipe. I love the crunch celery adds.
Isabelle says
Fabulous salad recipe for an after thanksgiving “detox”! I tossed in a few toasted walnuts with the pecans for more crunch and it was wonderful.
Amy Casey says
I love the idea of double the nuts Isabelle.
Kristina says
This was a delicious salad and easy to make. I couldn’t help adding a small amount of leftover cranberry sauce for some more tartness. Lovely recipe and will be making again.
Amy Casey says
Great idea! Cranberry sauce would be tasty in the salad.
Amanda Mason says
So delicious! Made this for lunch (meal prep) and it turned out amazing! Easy to make too! Thanks for the recipe!
Amy Casey says
Great idea to meal prep this one!
Natalia says
So many delicious layers of flavors in this amazing fall salad! Love the crunch from pecans and the sweetness from the cranberries!
Amy Casey says
Yes! I love the combination of savory and sweet ingredients.
Adriana says
The lemon juice and the lemon zest are so clever both give a nice touch to the salad with an unexpected citrusy note. This is my to-go chicken salad. I make small sandwiches with it too.
Amy Casey says
I love the bright flavor the double lemon adds. And making small salads is a wonderful idea.
Silvia says
This salad is so yummy, sweet and tart with great texture from the pecans. And the best part, so easy to make!
Amy Casey says
I'm all about easy recipes.