Name: Cranberry Pecan Chicken Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups cooked chicken (shredded or chopped); 1/2 cup dried cranberries; 1/2 cup pecans (chopped); 1/2 cup celery (finely chopped); 1/4 cup red onion (finely diced); 3/4 cup mayonnaise (or Greek yogurt for a lighter option); 1 tablespoon honey; 1 teaspoon Dijon mustard; Salt and pepper (to taste); Optional: fresh parsley or green onions for garnish

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Welcome to my kitchen, where I’m sharing a refreshing and delicious Cranberry Pecan Chicken Salad, perfect for Light Lunches! This vibrant dish combines tender shredded chicken, sweet-tart dried cranberries, crunchy pecans, and a creamy dressing. Whether tucked into a sandwich, wrapped in a tortilla, or served over greens, it’s a quick, flavorful meal that feels like a treat without any hassle.

Why You’ll Love This Cranberry Pecan Chicken Salad

I adore this Cranberry Pecan Chicken Salad because it’s a perfect harmony of flavors and textures. The dried cranberries bring a delightful sweetness, balanced by the savory chicken and creamy dressing, while pecans add a satisfying crunch. It’s incredibly easy to whip up, requiring no cooking if you use pre-cooked chicken, and versatile enough for sandwiches, wraps, or Light Lunches on a bed of greens. This salad always feels special, yet it’s ready in just 15 minutes—a true go-to for busy days!

Ingredients for Cranberry Pecan Chicken Salad

Here’s what you’ll need to make this Cranberry Pecan Chicken Salad (serves 4):

3 cups cooked chicken, shredded or chopped
½ cup dried cranberries
½ cup pecans, chopped
¼ cup red onion, finely diced
½ cup celery, finely chopped
¾ cup mayonnaise (or Greek yogurt for a lighter option)
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper, to taste
Optional: fresh parsley or green onions, chopped, for garnish

Ingredient Tips:

Chicken: Rotisserie or leftover grilled chicken works wonderfully, saving time and adding flavor.
Cranberries: Choose unsweetened dried cranberries for a less sugary salad.
Pecans: Toast lightly for extra nuttiness; walnuts are a great substitute.
Mayonnaise: Greek yogurt makes this Cranberry Pecan Chicken Salad lighter and tangier for Light Lunches.
Honey: Adjust to taste for a subtle sweetness that ties the dressing together.

Directions for Cranberry Pecan Chicken Salad

Combine the Salad Ingredients

In a large bowl, I mix 3 cups shredded chicken, ½ cup dried cranberries, ½ cup chopped pecans, ½ cup chopped celery, and ¼ cup diced red onion.

Prepare the Dressing

In a small bowl, I whisk together ¾ cup mayonnaise, 1 tbsp honey, 1 tsp Dijon mustard, and a pinch of salt and pepper until smooth and creamy.

Toss the Salad

I pour the dressing over the chicken mixture and gently toss to coat all ingredients evenly, ensuring the flavors meld beautifully.

Adjust Seasoning

I taste the salad and add more salt, pepper, or a touch of honey if needed to balance the flavors.

Chill Before Serving

I cover the salad and refrigerate it for at least 30 minutes to let the flavors deepen and blend.

Serve and Garnish

I serve the Cranberry Pecan Chicken Salad chilled, either on a bed of greens, in a sandwich, or with crackers for Light Lunches. A sprinkle of fresh parsley or green onions adds a fresh, colorful touch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Calories: ~320 kcal per serving
Macros per Serving: 15g carbs, 20g protein, 22g fat, 2g fiber

Variations for Cranberry Pecan Chicken Salad

I love experimenting with this Cranberry Pecan Chicken Salad to keep things fresh. Here are some ideas:

Nut Swap: Try walnuts or almonds instead of pecans for a different crunch.
Lighter Dressing: Use Greek yogurt instead of mayo for a tangier, lower-calorie version perfect for Light Lunches.
Zesty Kick: Add a squeeze of lemon juice or a pinch of cayenne for extra zing.
Sweeter Twist: Mix in a few extra cranberries or a drizzle of maple syrup for more sweetness.
Creamy Boost: Blend in a tablespoon of cream cheese or sour cream for an ultra-rich texture.

Storage and Reheating

I store this Cranberry Pecan Chicken Salad in an airtight container in the fridge, where it stays fresh for up to 3 days. Because of the mayonnaise or yogurt, I avoid freezing it to preserve the texture. For leftovers, I enjoy it straight from the fridge—no reheating needed! Just give it a quick stir to refresh the dressing before serving. It’s perfect for meal prep or quick Light Lunches throughout the week.

FAQs About Cranberry Pecan Chicken Salad

Can I use rotisserie chicken for Cranberry Pecan Chicken Salad?
Yes, rotisserie chicken is a fantastic shortcut that adds flavor and saves time.

Can I make this salad ahead of time?
Absolutely, I often prep it a few hours or a day in advance; the flavors get even better after chilling.

What’s the best way to serve this salad?
I love it in sandwiches, wraps, or over greens, but it’s also great with crackers or in pita pockets.

Is there a dairy-free version of Cranberry Pecan Chicken Salad?
Yes, use dairy-free mayo and skip yogurt or optional dairy garnishes.

How can I make this recipe healthier?
Swap mayo for Greek yogurt and add extra veggies like cucumber or bell peppers for more fiber.

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Conclusion

This Cranberry Pecan Chicken Salad is a delightful blend of sweet, savory, and crunchy that’s perfect for Light Lunches or any time you crave something quick and satisfying. I love how easy it is to make and how versatile it is for sandwiches, wraps, or salads. Try this recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a favorite in your kitchen, just like it is in mine!