Creamy Cranberry Pecan Chicken Salad is a picnic essential, perfect for light lunches. Sometimes we crave something beyond the ordinary lunch meat filled sandwich. Serve it on your favorite bread or by itself as a side dish for a party or potluck. My favorite way is to use it as a meal prep, with my whole family working from home, this an an amazing way to serve up a grab and go sandwich.
Keep reading, I show you exactly what you need and all of my tips and tricks on how I mix it up with some variations!
What You’ll Need:
Canned Chicken Breast- One thing pre-made thing I like to keep in my pantry is a good canned chicken breast. Look for one that has simple ingredients, water, salt, chicken.
Note: If you do not have canned chicken, don’t worry! Use 1-1/2 pounds of shredded chicken, either breast or thighs work.
Mayo
Greek Yogurt- To lighten up the salad and add a little “tang”. You can also use Sour Cream and an equal one-to-one swap.
Dijon Mustard
Celery
Green Onion
Dried Cranberries- Their tartness cuts through the richness of the chicken and mayo, adding a sweetness and a pop of color.
Pecans- Another element of crunch. Swap it out for walnuts if you like, or add more celery if you can’t have them. You can lightly toast the nuts or just chop and add as is.
Italian Parsley- optional
Salt & Pepper- to taste
Customize your Creamy Cranberry Pecan Chicken Salad!
- Spice it Up: Add a pinch of cayenne pepper or 1/2-1 teaspoon of curry powder for a kick.
- Fruity Swaps: Swap the cranberries with chopped grapes, apples, golden raisins or dried cherries. Have another dried fruit in mind? Give it a try!
- Turn up the Heat: Add chopped jalapeños.
More Than Just a Sandwich
- Salads: Pile it high on a bed of mixed greens with crumbled feta and a balsamic vinaigrette.
- Stuffed Veggies: Fill avocado halves, bell pepper slices, or even cucumber cups for a light and refreshing lunch.
- Wrap it Up: Spread some on a whole-wheat tortilla with lettuce, tomato, and avocado for a delicious and portable lunch.
- Party Snacks: Serve on mini croissants or crackers for an elegant appetizer that will disappear in a flash. Stuff it into lettuce cups for a low-carb option, or dollop it onto cucumber slices for a refreshing appetizer.
With its versatility, refreshing flavors, and ease of preparation, Creamy Cranberry Pecan Chicken Salad is the perfect way to update your plate. So grab your ingredients, let’s make Creamy Cranberry Pecan Chicken Salad!
Looking for more recipes? Check these out!
Healthy Lemon Herb Salmon Salad
“Fancy” Grilled Cheese Sandwiches
Fresh Dill Tomato Cucumber Salad
Smoky & Spicy Chipotle Hummus Dip
If you try my Creamy Cranberry Pecan Chicken Salad, comment & rate below.
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Creamy Cranberry Pecan Chicken Salad
Equipment
- 1 Medium Mixing Bowl
Ingredients
- 2- 12.5 oz cans of chicken breast, drained. SEE NOTES
- 2 stalks of celery, diced
- 1/2 cup mayo
- 1/4 cup Greek yogurt, or sour cream
- 1 T. Dijon mustard
- 1 cup chopped pecans or walnuts, toasted or untoasted.
- 1/2 cup chopped Italian parsley, optional
- 3-4 green onions, sliced
- 1 cup dried cranberries
- salt & pepper to taste
Instructions
- Optional: Lightly toast the pecans or walnuts in a dry pan over medium heat. Watch them, and stir carefully. Set aside to cool before chopping. If you want to skip the toasting, you can.
- Prepare the celery, parsley, and green onions by dicing, chopping, and slicing as written above. Add it to a medium mixing bowl.
- Drain the chicken and add it to the bowl with the celery, parsley, and green onions. Toss in the cranberries and mix in the mayo and Greek yogurt (or sour cream).
- Chop the nuts and stir to combine, making sure to shred & break apart the chunks of chicken as you mix. Season with salt & pepper to taste.
- Best served chilled in the fridge for about an hour.
- Store in the refrigerator for up to 5 days. See notes below for variations.
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