The Best Cranberry Pecan Chicken Salad Recipe
Creamy, crunchy, and satisfying, this Cranberry Pecan Chicken Salad combines juicy chicken, cranberries, pecans, and apples with a delightful creamy dressing.
- Prep Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chicken Salad:
- 3 cups cooked chicken breast, chilled and cubed (1-inch cubes)
- 1 cup dried cranberries
- 1 Granny Smith apple, peeled, cored, and diced
- ¾ cup pecans, chopped
- 2 stalks celery, finely diced
For the Dressing:
- ¾ cup mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons sliced green onions, optional garnish
Instructions
- Make the chicken mixture: In a large bowl, combine the chicken, cranberries, apple, pecans, and celery. Set aside.
- Make the dressing: In a separate bowl, mix the mayonnaise, sour cream, salt, onion powder, and black pepper until creamy.
- Combine: Add the dressing to the chicken mixture and toss to coat thoroughly.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least an hour to meld flavors.
- Garnish: Optionally garnish with sliced green onions.
- Serve: Enjoy the salad on bread, croissants, with lettuce, or as is.
Notes
- Leftover cranberry pecan chicken salad should be stored in an airtight container in the refrigerator for 3-4 days.
- If freezing, place in a resealable bag labeled with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before consuming.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 17g
- Sodium: 440mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
