Cranberry chicken salad is rich and creamy, with meaty shredded chicken, the bite of red onions, crunchy celery and pecans, and tart chopped cranberries. This delicious twist on chicken salad adds a blast of holiday flavor to a classic dish that you’ll love.
Chicken salad has always been a favorite dish of mine. It makes a great addition to potlucks or as a main course on bread or served with crackers. When my kids were at home, I made it all the time for dinner and afternoon snacking the next day, and today I still make it for me and my guy. This version has cranberries for a blast of tart flavor that pairs perfectly with the other ingredients in it.
Why You’ll Love Cranberry Pecan Chicken Salad
- It only uses a few simple ingredients.
- It’s quick and easy to make.
- The apple cider vinegar and cranberries create a tangy contrast to the rich, creamy mayo base.
- A pop of cranberries in every bite pairs perfectly with the crunch, flavor, and meatiness of the other ingredients.
- It’s a versatile recipe you can serve with crackers, chips, or as a sandwich on buns.
Ingredients
- Boneless Skinless Chicken Breasts: You can’t have chicken salad without chicken!
- Mayonnaise and Apple Cider Vinegar: These combine to create a creamy, tangy base for the salad.
- Red Onions: Red onions add bite and a touch of sweetness with a crisp texture.
- Celery: Celery adds a bright, crunchy note.
- Pecans: Pecans add an earthy flavor and crunchy texture.
- Cranberries: Cranberries add a bold, tart flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Flavor Variations
- Onions: Use your favorite onions to change the flavor profile of the salad.
- Cranberries: For a sweeter flavor, try craisins. For traditional chicken salad, omit the cranberries.
- Garlic: Add garlic for a sweet, pungent flavor that works well with the tang of the other ingredients.
How to Make Cranberry Chicken Salad
1: Boil the chicken until it’s no longer pink. Transfer to a cutting board to cool a bit.
2: Combine all the wet ingredients, salt, and pepper.
3: Shred the chicken and add it to the dressing.
3: Add the remaining ingredients, stir, cover, and chill in the fridge.
4: Serve on croissants, toast, or with your favorite crackers!
Hint
Let your chicken cool until it’s safe enough to handle, but don’t let it get too cool. Warm chicken shreds much more easily than cool chicken.
Storage
Refrigerate this chicken salad for up to 3 days in an airtight container. Freezing is not recommended. The mayo dressing will break, creating a watery mess.
What to Serve with Cranberry and Pecan Chicken Salad
Serve this chicken salad with your favorite crackers or chips or use croissants, toast, or your favorite hearty bread to make delicious sandwiches.
Tips
- To avoid watery, stingy eyes, refrigerate your onion for at least 30 minutes before dicing it.
- Make things easy on yourself and buy chopped pecans instead of chopping your own.
- Shred your chicken as soon as it’s cooled enough to handle safely. Warm chicken shreds much more easily.
- Shredding claws work best for shredding meat, but two forks will work in a pinch.
Frequently Asked Questions
Fresh cranberries that haven’t been cooked or coated with sugar are extremely tart, astringent, and slightly bitter.
A meat thermometer is your best bet. When the thermometer registers 165 degrees in the thickest part of the breast, it’s done.
If your chicken salad is watery after storing it for a day, that’s normal. Just mix it again to get it creamy. If your fresh chicken salad is watery, you may have combined the ingredients in an incorrect order. Vegetables like onions and celery should be added after the chicken and mayo dressing have been mixed. This cools down the chicken and prevents the vegetables from getting too warm and releasing water too quickly.
Shredding claws make short work of chicken breasts. You can also use a hand or stand mixer with a beater attachment on low speed to shred your chicken.
Try This Delicious Chicken Salad with Cranberries and Pecans Today
This chicken salad recipe is as easy as it is delicious. Ready in just minutes, this chicken salad is loaded with classic flavors and a kick of unexpected tartness, thanks to fresh cranberries. It’s a delicious take on classic chicken salad that’s absolutely delicious and adds a touch of the holidays to any meal.
More Delicious Chicken Recipes You’ll Enjoy
This crock pot cheese chicken is an easy to make, delicious, slow cooker meal that is perfect anytime of year. It makes a great weeknight dinner the whole family will love.
Cranberry Chicken Salad
Ingredients
- 2 large chicken breasts, boneless skinless
- 1½ cups mayonnaise
- 2 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 cup fresh cranberries, coarsely chopped
- 1 small red onions, diced (about 1 cup)
- 1 cup pecans, chopped
- 1 cup celery, chopped
- 8 croissants, cut in half lengthwise
Instructions
- In a medium pot filled with water, over medium heat, boil chicken until it is no longer pink. Remove chicken and place on a cutting board to cool a bit.
- In a large bowl, add mayonnaise, apple cider vinegar, pepper, and salt. Stir to combine.
- Shred chicken and add to mayo mixture. Stir.
- Add cranberries, red onions, chopped pecans, and celery. Stir to combine.
- Cover and place in the fridge to chill.
- Serve on croissants or with your favorite crackers.
Notes
Recipe Tips
- To avoid watery, stingy eyes, refrigerate your onion for at least 30 minutes before dicing it.
- Make things easy on yourself and buy chopped pecans instead of chopping your own.
- Shred your chicken as soon as it’s cooled enough to handle safely. Warm chicken shreds much more easily.
- Shredding claws work best for shredding meat, but two forks will work in a pinch.
Nutrition
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Very good ! Reduced a bit the mayo still very good.
Hi Mona, I’m so glad you enjoyed this recipe. It’s one of our favorites!