Cranberry Pecan Chicken Salad Recipe
This easy-to-make Cranberry Pecan Chicken Salad is packed with a delicious combination of sweet, tart and savory flavors. Enjoy it as is, in a sandwich, on a wrap, or add to lettuce cups. It’s the perfect salad for picnics, potlucks, or a quick and easy lunch.
In This Article
Nutritional Benefits
This is a high protein meal with plenty of good fats, making it filling and nutritious. This style of chicken salad is frequently dressed with a creamy mayonnaise dressing. Swapping that for one made with Greek yogurt in this version is further adding to the protein and overall nutrient content of the salad. The veg provide a good amount of fibre and mix of vitamins and minerals too.
Ingredients – What You’ll Need To Make This Recipe
All the simple ingredients in this salad can be found at your local grocery store so it’s a great recipe for quick and easy weeknight dinners. It’s a healthy and satisfying meal or side packed with plenty of flavor.
- Rotisserie chicken – the base of the salad and the reason it’s so quick and easy to make.
- Crunchy pecans – add texture and a slight buttery flavour. Include them as is or if you have time, give them a quick roast in the oven (10 mins max).
- Dried cranberries – sweet and tart they add plenty of flavor to this dish.
- Crisp apple – also a great addition and granny smith apples are an excellent choice. A sweeter variety of apple will work just as well with the tartness of the cranberries.
- Red onion – adding pungency to balance out some of the other flavors.
- Romaine/cos lettuce – a great addition to this cranberry chicken salad recipe, as it’s increasing the veg content and adding crunch.
- Green onions/shallots – mostly adding colour but plenty of nourishment too.
- Greek yoghurt mayonnaise – Plain Greek yogurt, Dijon mustard, apple cider vinegar, and lemon juice, combine to replace the traditional mayonnaise dressings. It’s still deliciously creamy while adding more nutrients.
- Sunflower seeds – for sprinkling over the top. These are optional or can be replaced with any other seeds you like.
This is quite a forgiving recipe that can be made with the addition of any of your favorite things. Crunchy celery, more greens, or a little goat’s cheese are all great inclusions. The quantity of each ingredient in the salad can also be changed to suit your tastes.
How To Make A Cranberry Pecan Chicken Salad
This easy salad comes together with minimal effort or prep time. A quick whisk of ingredients for the dressing, chopping of the fruit and veg, and then tossing it all together will get this meal on the table in no time. It’s a great option for those nights you have little time or energy for cooking.
- Mix all the dressing ingredients in a small bowl and set aside.
- Shred the chicken then add it to a large bowl. I remove the skin before doing this but you can leave it on if preferred.
- Roughly chop the baby Romaine/cos lettuce then add it to the bowl along with the pecans and cranberries.
- Core the apple and chop into bite-sized pieces then thinly slice the red onion. Add both of these to the bowl too.
- Pour ⅔ of the homemade dressing over the chicken mixture and toss gently to combine.
- Sprinkle extra pecans, cranberries and the sunflower seeds over the top.
Serve this delicious salad as is, alongside some corn chips to scoop it up with, add it to sandwiches or wraps or serve it in a lettuce wrap.
Substitutions And Variations
Use cooked chicken breasts in place of the rotisserie chicken if preferred. Or use up any leftover chicken you already have. You can also swap the chicken out completely with leftover turkey if that’s what you have on hand.
For a vegetarian version, replace the chicken with two cups of cooked chickpeas.
Replace the creamy dressing with something simpler like olive oil and vinegar, or try this Orange Vinaigrette Dressing.
Tips For Success
This recipe will use the whole chicken so save the frame once the meat is shredded. It’s the perfect base for this Instant Pot Chicken Stock.
This simple salad is a great meal prep option too! Make the dressing and store this in a jar then make the salad and portion it out in containers for the week. If you’re enjoying this at home, add the dressing just before serving. If taking this to work, add dressing to the container the day you’re having it.
Storing/Freezing/Make Ahead
Store any leftovers in an airtight container in the fridge. For best flavour and quality, it should be consumed within 3-4 days. The recipe is not suitable for freezing.
If making ahead store the salad and the dressing separately then add it and toss through before serving. Also save the extra pecans, cranberries, and the sunflower seeds to add just before serving too.
FAQ
Yes, a good quality, traditional-style whole egg mayonnaise and a drizzle of apple cider vinegar is a great substitution for the Greek yoghurt dressing.
Yes, this is a very versatile and forgiving recipe. Add in a cup of arugula/rocket or some extra lettuce if you’d like more of a traditional leaf-based salad.
More Salad Recipes
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Cranberry Pecan Chicken Salad Recipe
Equipment
- 1 Large salad bowl
- Salad servers
Ingredients
- 2 cups shredded rotisserie chicken (roughly 1 small chicken or use leftover chicken)
- 2 cups Romaine/cos lettuce
- 1 large Granny smith apple
- 1 medium red onion,
- ½ cup pecans (plus extra for sprinkling)
- ½ cup dried cranberries (plus extra for sprinkling)
- ¼ cup sunflower or pumpkin seeds
- 1.5 cups Greek yoghurt
- 3 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 clove, garlic
- 2 tsp maple syrup
- 1.5 tsp Dijon mustard
- ¾ tsp salt
- ¾ tsp black pepper
- Corn chips and whole baby cos leaves to serve (optional)
Instructions
- Mix all the dressing ingredients in a small bowl and set aside.
- Shred the chicken then add it to a large bowl. I remove the skin before doing this, but you can leave it on if preferred.
- Roughly chop the pecans, cranberries and baby cos lettuce then add them to the chicken in the bowl.
- Core the apple and chop into bite-sized pieces then thinly slice the red onion. Add both of these to the bowl too.
- Pour ⅔ of the homemade dressing over the chicken mixture and toss gently to combine (see note 1).
- Sprinkle over extra pecans, cranberries and the sunflower seeds.
- Serve as is, with corn chips for scooping, or in lettuce cups.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY