Homemade cranberry chicken salad recipe is better than anything you can buy from the deli! Cranberry pecan chicken salad has tender bites of chicken in a creamy, tangy dressing dotted with fresh apples, crisp celery, and sweet dried cranberries.
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Ingredients Needed
Cranberry pecan chicken salad is simple, delicious, and comforting recipe to whip up in a pinch. It’s easy to make ahead on busy days or for entertaining. As an added bonus, most of the ingredients needed are ones you may already have on hand.
Looking for something to make after Thanksgiving? Consider subbing the chopped chicken breast with leftover turkey for delicious turkey salad sandwiches the entire family will enjoy.
- Chopped chicken – Use boneless, skinless breasts, thighs, boiled split breasts, or rotisserie chicken
- Mayonnaise – regular or light
- Sour cream – regular, light, or substitute plain Greek yogurt
- Lemon juice
- Honey or sugar – Or use a sugar substitute, like Stevia
- Salt and pepper
- Celery
- Apple
- Pecans – Substitute other nuts, such as walnuts or almonds
- Dried cranberries – Sometimes sold as “Craisins.”
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
This homemade, deli-style chicken salad is effortless to make, especially when using rotisserie chicken. Simply mix together the dressing using 5 staple ingredients, then fold in cooked chicken, cranberries, apples, celery, and pecans.
For the cooked chicken, use whatever cooking method works for you. This can be done ahead of time on a busy day, or if you have leftover chicken handy – it’s a great way to use what otherwise may go to waste.
If using leftovers, be sure to alter the amount of ingredients added based on the amount of chicken you are using in the salad.
- To begin, mix together the dressing ingredients, mayonnaise, sour cream, lemon juice, honey or sugar, salt and pepper, in a large bowl until they are well combined.
- Next, add the cooked chicken, celery, apples, pecans and dried cranberries. Gently stir all of the ingredients to combine. For the best taste, cover and refrigerate for at least one hour before serving.
Ways to Serve Cranberry Chicken Salad
Chicken salad with cranberries is wonderful sandwiched between two slices of your favorite bread, or served on boats of romaine lettuce. Of course, it also makes a great accompaniment to homemade soups, hearty vegetable soup being one of our faves!
However, consider serving cranberry chicken salad in any of the following ways:
- Wraps – tortilla or lettuce wraps
- Crackers
- Sliced cucumbers
- Croissants
- Tomatoes
- Fried wonton cups
- Avocado slices
- Rice
- Pita bread
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Cranberry Chicken Salad
Ingredients
- 4 cups cooked chopped chicken, , (about 1 ⅓ pounds boneless, skinless chicken breasts)
- ¾ cup mayonnaise,, regular or light
- ⅓ cup sour cream,, regular or light
- 1 tablespoon lemon juice
- 1 tablespoon honey or sugar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 celery stalk,, finely diced
- 1 medium apple,, chopped
- ½ cup chopped pecans
- ½ cup dried cranberries
Instructions
- In a large bowl stir together dressing ingredients until well combined- mayonnaise, sour cream, lemon juice, honey or sugar, salt, and pepper.
- Add cooked chicken, celery, apples, pecans, and cranberries. Gently stir to combine. For best taste, refrigerate, well covered, for 1 hour before serving. Makes about 6 cups.
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Notes
Ways to Cook Chicken
Choose your preferred method for cooking the chicken breasts before starting the recipe. Cooking times may differ, depending on the thickness of the chicken breasts. Check to be sure the temperature of the chicken has reached 165ºF.- Boil: Bring a large pot of water to a boil. Add chicken, cover, and reduce heat to low. Cook for 20-25 minutes, or until chicken is cooked through. Drain and chop.
- Bake: Preheat the oven to 400ºF. Place chicken breasts on a greased baking sheet. Bake for 22-26 minutes, flipping halfway through. Cool slightly and chop.
- Pressure Cooker: Place chicken breasts and 1 cup of water in an electric pressure cooker. Secure on lid and seal valve. Cook under high pressure for 10 minutes. Let pressure release naturally for 10 minutes. Let out any remaining pressure and remove chicken to chop.
- Rotisserie: A cut up rotisserie chicken yields about 3 cups cooked chicken, about 2 cups being white meat and 1 cup being dark meat.
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