Cranberry and Pecan Chicken Salad (Easy, Creamy & Ready in 15 Minutes)

Why You’ll Love My Cranberry and Pecan Chicken Salad

• Perfect Sweet & Savory Balance: The combination of tender chicken, sweet cranberries, and crunchy pecans gives every bite the perfect mix of flavor and texture.
• Quick & Easy to Make: Minimal prep and just seven ingredients means you can have this ready in no time.
• Great for Meal Prep: Make it ahead and enjoy easy lunches—it holds up well in the fridge.
  

A Simple Chicken Salad with Cranberries and Pecans

This easy chicken salad is creamy, slightly sweet, and perfect for sandwiches, wraps, or a quick lunch.

We love a good chicken salad, and I like to keep this one simple. It focuses on just the essentials—tender chicken, creamy mayo, sweet dried cranberries, crunchy pecans, and a little celery for texture, all brought together with salt and pepper.

Dried cranberries are especially good here because they add a balance of sweet and tart flavor that pairs perfectly with the savory chicken. They also give the salad a little pop of texture in every bite.

We love cranberries and I use them in my Cranberry Tuna Salad and Orzo Pasta Salad too, so if you have extra on hand, those are great ways to use them up.

This is one of those recipes that works for just about anything—sandwiches, wraps, lettuce cups, or even scooped up with crackers for a quick lunch.

Ingredient Notes

• Chicken: I use baked boneless, skinless chicken breasts, but rotisserie or canned chicken works just as well. You can also use leftover turkey. If using canned chicken, drain it well and go lighter on the salt.
• Mayonnaise: I prefer olive oil–based mayo, but any kind you like will work. You can also swap in plain Greek yogurt (or regular yogurt) for part or all of the mayo.
• Celery: Adds the perfect crunch and a little fresh, peppery flavor.
• Dried Cranberries: Bring a touch of sweetness that balances the savory ingredients.
• Chopped Pecans: I use unsalted pecans (found in the baking aisle) so I can control the salt.
• Seasoning: Simply seasoned with salt and black pepper—adjust to taste.

Tips

• Break up any clumps of dried cranberries before mixing so they’re evenly distributed
• Cut or shred the chicken to your preferred size—chunky for sandwiches, finer for wraps or crackers

Personalize It

You can easily adjust this chicken salad to your taste. Swap pecans for walnuts or almonds, add a little diced red onion for extra bite, or mix in a spoonful of Greek yogurt to lighten it up. If you like a little more sweetness, a drizzle of honey (or even hot honey) works well, and if you prefer it more savory, a squeeze of lemon juice brightens everything up.

Storage

Store leftover chicken salad in an airtight container in the refrigerator for up to 3–4 days. Give it a quick stir before serving, as the dressing may settle a bit.

How long can chicken salad sit out?

Chicken salad should not sit at room temperature for more than 2 hours (or 1 hour if it’s hot). Keep it refrigerated until you’re ready to serve.