This super-easy recipe for Cranberry Chicken Salad is creamy, crunchy and full of flavor. It combines tender cooked chicken with crisp celery, toasted pecans, and sweet-tart dried cranberries. A touch of lemon zest and juice brightens the whole dish.
Recipe review
What’s to love about chicken salad with cranberries
This cranberry chicken salad is quick to make and incredibly satisfying. It delivers a balanced mix of salty, sweet, tart, crunchy and creamy elements in every bite.
Having a large bowl in the fridge means you can assemble lunches or snacks in minutes — on bread, crackers, or over a bed of greens. It’s a versatile, make-ahead crowd-pleaser for busy days and gatherings.
Simple, flavorful, and easy to adapt — this is one of my go-to chicken salad recipes.
Ingredients for chicken salad with cranberries
- Cooked, cubed chicken (rotisserie works well)
- Diced celery
- Toasted pecans or your favorite toasted nut
- Dried cranberries
- Mayonnaise
- Sour cream
- Lemon zest
- Lemon juice
- Chopped fresh parsley
- Kosher salt
- Freshly ground pepper
How to make cranberry chicken salad
Making this chicken salad is straightforward and fast.
Prep the components first: cube the cooked chicken, dice the celery, chop the toasted pecans and parsley, and zest and juice the lemon.
In a large bowl combine the chicken, celery, pecans, dried cranberries, mayonnaise, sour cream, lemon zest, lemon juice, and parsley. Stir until everything is evenly coated. Taste and season with kosher salt and pepper as needed. Serve immediately or chill for a couple of hours to let the flavors meld.
Frequently asked questions
Poaching boneless, skinless chicken breasts in gently simmering water yields tender, moist chicken. Cover with water, bring to a low simmer, and cook 10–15 minutes depending on size. Use a thermometer to confirm an internal temperature of 165°F (74°C).
Yes. The salad often tastes better after chilling for a few hours, which allows the flavors to meld. Store in a covered container in the refrigerator for up to 4 days.
Texture and bright flavors make a big difference. Dried cranberries, toasted nuts, and a bit of lemon zest and juice add sweetness, crunch, and brightness to elevate the salad.
Serve on your favorite bread for a sandwich, with crackers for a snack, spooned over chopped lettuce for a light meal, or enjoy it on its own.
More salad recipes
- Fresh and Healthy Blueberry Spinach Salad with Yogurt Dressing
- Healthy Chicken Salad with Brussels Sprouts and Chickpeas
- Southwest Salad with Chipotle Chicken and Creamy Cilantro Lime Dressing
- Balsamic Herb Steak Salad with Blue Cheese
- Old Fashioned Deviled Egg Salad
One more thing
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Thanks ~ Amy
Recipe
Cranberry Chicken Salad with Toasted Pecans
Ingredients
- 4 cups of cooked and cubed chicken
- 1 cup diced celery
- 1 cup toasted and chopped pecans
- ½ cup dried cranberries
- ¾ cup mayonnaise
- ¼ cup sour cream
- zest of 1 lemon
- juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- kosher salt and pepper to taste
Instructions
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In a large bowl add the chicken, celery, pecans, dried cranberries, mayonnaise, sour cream, lemon zest, lemon juice, and parsley.
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Stir to thoroughly combine the ingredients.
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Season to taste with kosher salt and pepper.
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Serve immediately or refrigerate in a covered container for up to 4 days.
Video
Nutrition
