This Cranberry Pecan Chicken Salad is a crowd-pleasing blend of tender chicken, tart dried cranberries, buttery pecans, and crisp celery—all bound in a creamy, herb-flecked dressing. With just 6 simple ingredients, it’s ready in 10 minutes and perfect for sandwiches, lettuce wraps, or scooped over greens.
No cooking required (if using rotisserie chicken!). Just mix, chill, and enjoy.
Why You’ll Love This Recipe
🥜 Only 6 ingredients—pantry staples!
⏱️ 10 minutes prep, 30+ minutes chill (optional)
💛 One bowl = easy cleanup
💸 Costs under $6—feeds 4 generously
🌾 Naturally nut-free option & gluten-free
Ingredients You’ll Need
(Serves 4)
2 cups cooked chicken, shredded or diced (rotisserie works great!)
½ cup dried cranberries
¾ cup pecans, roughly chopped and toasted
½ cup celery, finely diced
½ cup red seedless grapes, halved (optional but recommended)
⅔ cup mayonnaise (or Greek yogurt for lighter version)
1 tbsp lemon juice or apple cider vinegar
1 tsp Dijon mustard
Salt & black pepper to taste
Optional: 1 tbsp fresh dill or parsley, pinch of curry powder
💡 Pro Tips:
Toast pecans—350°F for 8 mins—to deepen flavor and crunch.
Use cold chicken—prevents dressing from breaking.
Chill 30+ minutes—flavors meld beautifully.
Step-by-Step Instructions (Creamy, Balanced, Foolproof)
1. Prep Ingredients
Chop celery, grapes, and pecans.
Shred or dice chicken into bite-sized pieces.
2. Make the Dressing
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