This easy recipe for Chicken Salad with Cranberries and Pecans is a unique and delicious twist on classic homemade chicken salad. It also features a creamy mayonnaise-based dressing and crunchy celery bits.
Like my popular Wild Rice Chicken Salad with Cranberries, the addition of sweet-tart dried cranberries and buttery roasted pecans brings extra flavor, beautiful color, and amazing texture to the party.
Add in the convenience and time saved by using a purchased rotisserie chicken, and you have the best and easiest chicken salad you have ever made.
Why I love this recipe (and you will too!)
- Cranberry pecan chicken salad is versatile and always popular at baby and bridal showers or ladies’ luncheons. It can be served in lettuce cups or piled high on a croissant. It’s also great for making sliders on crusty sourdough bread for finger sandwiches or Hawaiian rolls.
- It only takes minutes to make, and did I mention it is delicious?
- It’s also perfect for a light dinner entree. For a flavorful main dish salad, add a few scoops of chicken salad with cranberries and pecans to a bowl of chopped lettuce, shredded carrots, chopped tomatoes, and sliced cucumbers.
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Ingredient notes
(Please see the recipe card below for specific quantities.)
- Chicken – To save time, I use a purchased rotisserie chicken. You can also roast your own by using my Oven-baked Bone-In Chicken Breasts recipe or use leftovers from making my grilled half chicken or grilled spatchcock chicken. Cut it into small bite-size cubes or shred it; it’s up to you.
- Mayonnaise – adds creaminess and its rich signature tanginess. It’s important not to scrimp and to use good quality mayonnaise in this recipe. I like and use Duke’s.
- Celery – is an essential component in classic chicken salad recipes; it provides great flavor, a pleasing crunch, and a nice pop of color. I like to use celery hearts because they are more tender, but you can use regular celery too.
- Lemon juice – adds a nice citrusy element and a bright, fresh, clean taste.
- Dried cranberries – with their rich jewel-like color and intense sweet-tart flavor combine with the roasted pecans to transform an ordinary chicken salad into something extraordinary!
- Roasted pecans – with their rich buttery taste and delightful nutty crunch combined with the cranberries produce an incredibly delicious chicken salad that will make you wonder why you haven’t been adding them all along.
- Kosher salt and ground black pepper – season the dish and enhance all of the flavors of the ingredients.
How to make Chicken Salad with Cranberries and Pecans
- Remove the skin and bones from your rotisserie chicken and either chop the meat into small bite-size cubes or shred it.
- Add the chicken, celery, cranberries, and pecans to a large bowl and stir to combine.
- Top with the mayonnaise, lemon juice, kosher salt, and pepper, and combine.
- While you can serve it immediately, for the best flavor, cranberry pecan chicken salad should be chilled for at least an hour before serving.
Serving and menu suggestions
This chicken salad is a make-ahead wonder that can be served in various ways. It is perfect for feeding a crowd or just a few people.
- When I serve it as a chicken salad sandwich, I like to add Deviled Eggs or a scoop of my Southern Potato Salad or Southern Broccoli Salad as a side dish.
- If I am serving it as a main dish salad, I like to include a slice of my Cheesy Texas Toast Garlic Bread, Old-Fashioned Cornbread, a few Hoe Cakes, or a piece of my Sausage Cheese Bread.
- To serve it as the filling for finger sandwiches for a ladies’ luncheon or bridal shower, finely chop all of the ingredients and use the chicken salad as a filling.
- Or, you can serve it as a snack or appetizer by adding a small scoop to crackers.
Recipe variations
This is a versatile recipe, and you can change it up in any number of ways. Here are a few ideas:
- Swap toasted slivered almonds or walnuts for the pecans. Or, substitute stovetop candied pecans for roasted pecans.
- Change the dressing up a bit by replacing some of the mayonnaise with sour cream or plain Greek yogurt, or add a teaspoon of dijon mustard. Season the dressing with a quarter of a teaspoon of curry powder or add half a teaspoon of poppy seeds.
- Add fresh herbs such as parsley, tarragon, or dill.
- Substitute fresh red or green grape halves or quarters for the dried cranberries, or add chopped apple or pineapple. Add chopped onion, hard-boiled eggs, or relish.
- Use leftover fried chicken, roast chicken, broiled chicken thighs, baked chicken, or even leftover turkey instead of a rotisserie chicken.
How to store leftovers
Leftovers should be stored covered in your refrigerator and will last up to four days. Of course, this depends on the freshness of the individual ingredients. I don’t recommend freezing it.
Make it ahead
Yes, this chicken salad is ideal for meal prep and can be made ahead of time. It’s recommended to store it in an airtight glass container in the fridge to maintain freshness.
Recipe FAQs
Yes, many recipes suggest substituting part or all of the mayonnaise with Greek yogurt.
Absolutely. Diced apples and grapes are a popular addition. Some recipes also include red onions for added texture and flavor.
Yes, you can omit the pecans or substitute them with sunflower seeds or pepitas.
Dried cherries can be substituted for dried cranberries as well as raisins. I usually use Craisins, but there are several other different brands available.
Top tips to ensure this recipe turns out perfectly
- With only a half cup of mayonnaise, this chicken salad recipe is on the dry side, which is how I like it. If you prefer more dressing, feel free to add a quarter cup more mayonnaise, sour cream, or plain Greek yogurt.
- When you are adding the salt and pepper, keep in mind that purchased rotisserie chickens vary in saltiness depending on what flavor you buy and where they are purchased.
- Save the skin and bones from your rotisserie chicken and celery scraps to make homemade chicken stock.
- You can make the roasted pecans in the oven or because it’s a small amount, use your microwave. To microwave chopped pecans, place them in a single layer on a microwave-safe plate and microwave at one-minute intervals for six to seven minutes. The amount of time varies depending on the wattage of your microwave and the size of the nuts. Start tasting them to see if they are done at about the five-minute mark.
- While you can find some recipes that say you can use canned chicken, I don’t recommend it. It will have a different taste and texture.
- Whole rotisserie chickens have a combination of both dark and white meat. I use both in this recipe. However, if you prefer white meat only, you can use just the breasts and save the thighs and drumsticks for another meal.
More easy chicken recipes:
If you are like me and always on the lookout for an easy chicken recipe, you might want to check out these recipes on my blog:
If you need more recipes or menu ideas, you can find all of my chicken recipes here.
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Chicken Salad with Cranberries and Pecans Recipe
Ingredients
- 1 rotisserie chicken, white and dark meat, three to four cups total
- 2 stalks celery, diced
- ½ cup mayonnaise, I like Duke’s
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup dried cranberries
- ½ cup chopped roasted pecans
Instructions
- Remove the skin and bones from the rotisserie chicken and either chop the meat into small bite-size cubes or shred it.
- Add the chicken, celery, cranberries, and pecans to a large bowl and stir to combine.
- Add the mayonnaise, lemon juice, kosher salt, and pepper, and combine.
- While you can serve it immediately, for the best flavor, you should chill this dish for at least 30 minutes before serving it.
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