Did you know a single serving of chicken salad with cranberries and pecans has 51 grams of protein? That’s more than most adults need in a day! This fact shows why this homemade chicken salad recipe is loved by health-conscious foodies.
I’m excited to share my version of this dish. It mixes tender chicken, tart cranberries, and crunchy pecans. The cranberry pecan chicken salad is great for sandwiches, wraps, or as a salad on its own. It’s a mix of flavors and textures that will please your taste buds and keep you full.
This recipe makes about 5 cups of salad, with each serving being a generous cup. It’s not only delicious but also healthy. A single serving has 377 calories, 12g of carbs, and 13g of fat. The dried cranberries and honeycrisp apple add sweetness, while the pecans provide a nice crunch.
Looking for a quick lunch or planning a picnic? This chicken salad with cranberries and pecans is a hit. Let’s explore the details of this tasty recipe that’s sure to be a favorite in your kitchen.
Why This Chicken Salad with Cranberries and Pecans Is Perfect for Any Occasion
I love this easy chicken salad with cranberries for its versatility. It’s a crowd-pleaser for any occasion, from casual lunches to fancy dinners. This healthy chicken salad idea is a go-to for many.
A Festive Holiday Lunch Option
This best cranberry pecan salad adds a festive touch to holiday gatherings. Its mix of flavors and textures makes it stand out. The dried cranberries add a sweet-tart pop, while the pecans provide a satisfying crunch.
Perfect for Meal Prep and Make-Ahead Meals
Busy schedules? No problem. This chicken salad is ideal for meal prep. You can make it ahead and store it in the fridge for up to 5 days. It takes just 15 minutes to prepare with pre-cooked chicken, saving you time on hectic days.
Versatile Serving Options
The beauty of this salad lies in its flexibility. Serve it on a bed of lettuce, stuff it in a sandwich, or use it as a dip with crackers. Its adaptability makes it perfect for various dining preferences and occasions.
| Nutrient | Amount per Serving (0.5 cup) |
|---|---|
| Calories | 209 kcal |
| Protein | 12 g |
| Fat | 16 g |
| Carbohydrates | 4 g |
| Fiber | 1 g |
With its balanced nutritional profile, this chicken salad offers a satisfying meal option. It’s packed with protein and healthy fats, making it a filling choice for lunch or dinner. The recipe has been a favorite for over a decade, with 168K shares across social platforms.
Essential Ingredients for the Perfect Blend
Making a tasty chicken salad with pecans begins with picking the right ingredients. I’ve honed this recipe by choosing each component carefully. Let’s explore the key parts that make this homemade cranberry pecan chicken salad special.
Choosing the Right Chicken Base
The heart of a great chicken salad is the chicken. For this dish, I use 2 chicken breasts, which give us about 5 cups of cooked chicken. I bake the chicken at 400°F for 25-27 minutes, or until it hits 165°F. This makes sure the chicken is juicy and full of flavor.
Fresh and Dried Components
To get the right mix of textures and tastes, I mix fresh and dried items. The recipe includes:
- 2 stalks of celery, chopped
- 3/4 cup chopped Pink Lady apples
- 1/2 cup chopped onion
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, roasted with avocado oil and maple syrup
These add crunch, sweetness, and a bit of tartness to our chicken salad.
Dressing and Seasonings
The dressing brings all the flavors together in our homemade cranberry pecan chicken salad. I mix:
- 3/4 cup mayonnaise (Primal Kitchen Avocado Mayo is a good choice)
- 1 1/2 tablespoons fresh thyme leaves
- 2 tablespoons maple syrup
- Salt and pepper to taste
This mix makes a creamy, slightly sweet dressing. It perfectly matches the chicken and other ingredients. The result is a chicken salad with pecans that’s both healthy and filling, with just 158 calories per serving.
How to Make Chicken Salad with Cranberries and Pecans
This chicken salad recipe is easy and full of flavor. I’ll show you how to make it step by step. You’ll get a delicious dish perfect for any time.
Preparing the Chicken
Begin with 1 pound of boneless, skinless chicken breast. Bake it at 450°F for 15-18 minutes. It should reach an internal temperature of 165°F. Let it cool, then cut it into small pieces. You’ll need about 3 cups of cooked chicken for this recipe.
Mixing the Ingredients
In a large mixing bowl, combine the diced chicken with 1 cup diced celery, 1/2 cup diced red onions, 1/2 cup dried cranberries, and 1/2 cup chopped pecans. For the dressing, mix 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 3 tablespoons fresh dill, and seasonings. Pour this over the chicken mixture and stir well.
Tips for Perfect Consistency
For the best texture, chill the salad for at least 30 minutes before serving. This lets the flavors mix well and the salad firm up. If it’s too dry, add a bit more yogurt or mayo. If it’s too wet, mix in some extra chopped nuts or chicken. Serve in wraps, on salads, or enjoy it straight with a fork!
| Nutrient | Amount per Serving |
|---|---|
| Calories | 436 kcal |
| Protein | 29.8 g |
| Total Fat | 30.2 g |
| Carbohydrates | 13.1 g |
| Fiber | 2.6 g |
Recipe Variations and Dietary Modifications
This pecan chicken salad recipe is super versatile. You can change it to fit your taste and dietary needs. Try using Greek yogurt instead of mayo for a healthier version. It’s lower in calories and higher in protein.
The classic chicken salad recipe is naturally gluten-free. It’s great for those with gluten sensitivities. If you’re dairy-free, use a plant-based mayo. The cranberries add a nice tart sweetness to both options.
For a quick trick, use a rotisserie chicken. It saves time and adds flavor. Also, toasting the pecans for 4-6 minutes adds a nice crunch.
| Variation | Modification | Benefit |
|---|---|---|
| Greek Yogurt Swap | Replace mayo with Greek yogurt | Lower in calories, higher in protein |
| Dairy-Free | Use plant-based mayo | Suitable for lactose intolerant or vegan diets |
| Nut-Free | Omit pecans or replace with seeds | Safe for those with nut allergies |
| Low-Carb | Reduce or omit cranberries | Lower sugar content, about 5g net carbs per serving |
Feel free to adjust the salt and pepper to your taste. This recipe is all about making it your own. Enjoy a delicious chicken salad with cranberries and pecans.
Conclusion
I’ve shared my favorite chicken salad recipe, packed with cranberries and pecans. It’s a crowd-pleaser, with a 4.9 out of 5 stars rating from 93 reviews. It’s also budget-friendly, costing just $3 per serving.
This recipe makes 6 servings, each with 21g of protein and only 306 calories. It’s perfect for meal prep, lasting 3-5 days in the fridge or up to 3 months in the freezer. Plus, it’s naturally gluten-free and can be made dairy-free by using a non-dairy yogurt.
The dressing, made with light mayonnaise and lemon juice, adds a nice touch. It complements the tender chicken and crunchy pecans perfectly. Whether you cook chicken for this recipe or use leftovers, you’ll need about 4 cups for a full batch.
Don’t forget to print the recipe for easy reference. I encourage you to try this cranberry pecan chicken salad and make it your own. It’s a great way to elevate your lunch game or impress guests at your next gathering.
FAQ
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great time-saving option for this chicken salad recipe. Simply shred the meat and mix it with the other ingredients.
How long can I store this chicken salad in the refrigerator?
When stored in an airtight container, this chicken salad with cranberries and pecans can last up to 3-4 days in the refrigerator.
Is this recipe gluten-free?
Yes, this chicken salad recipe is naturally gluten-free. Always check the labels of your ingredients to ensure they haven’t been processed with gluten-containing products.
Can I make this recipe dairy-free?
Certain! You can substitute the mayonnaise with a dairy-free alternative or use mashed avocado for a creamy texture.
What are some serving suggestions for this chicken salad?
This versatile chicken salad can be served on a bed of lettuce, in a sandwich, wrapped in a tortilla, or even as a dip with crackers or vegetable sticks.
Can I use dried cranberries instead of fresh ones?
Yes, dried cranberries work wonderfully in this recipe and can add a concentrated burst of tart sweetness to the salad.
How can I make this chicken salad healthier?
To make a healthier version, you can use Greek yogurt instead of mayonnaise, opt for low-fat mayo, or reduce the amount of pecans for a lower calorie count.
Is this recipe suitable for meal prep?
Absolutely! This chicken salad with cranberries and pecans is perfect for meal prep. You can make a large batch and portion it out for easy lunches throughout the week.
Can I use canned chicken for this recipe?
While fresh or rotisserie chicken is preferred for best flavor, you can use canned chicken in a pinch. Just be sure to drain it well before mixing with the other ingredients.
How can I add more flavor to this chicken salad?
You can enhance the flavor by adding herbs like dill or tarragon, spices like curry powder, or additional ingredients like diced apples or chopped fresh parsley.
Chicken Salad with Cranberries and Pecans
Ingredients
- Chicken: 1 pound boneless skinless chicken breast (about 3 cups cooked and chopped)
- Fresh and Dried Components:
- 2 stalks celery chopped
- 3/4 cup chopped Pink Lady apples
- 1/2 cup chopped onion
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans roasted with avocado oil and maple syrup
- Dressing and Seasonings:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 3 tablespoons fresh dill
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Bake the chicken at 450°F for 15-18 minutes until the internal temperature reaches 165°F.
- Let it cool, then chop it into small pieces.
- Mix the Ingredients:
- In a large bowl, combine the chopped chicken, celery, onion, cranberries, and pecans.
- Make the Dressing:
- In a separate bowl, mix Greek yogurt, mayonnaise, lemon juice, fresh dill, salt, and pepper.
- Combine & Chill:
- Pour the dressing over the chicken mixture and stir well.
- Let it chill for at least 30 minutes to enhance flavors.
- Serve & Enjoy:
- Serve on a bed of lettuce, in sandwiches, or with crackers.
Notes
- Storage: Keeps for 3-5 days in the refrigerator in an airtight container.
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Variations:
- Swap mayonnaise for Greek yogurt for a lighter version.
- Use plant-based mayo for a dairy-free option.
- Reduce cranberries for a low-carb version.
- Pro Tip: Toasting pecans for 4-6 minutes enhances their crunch.
