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.
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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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.