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If you want a cranberry chicken salad that’s tart, crunchy, and perfectly balanced, I’ve got the recipe for you! I’ve made this recipe to be similar to a classic chicken salad, but with a festive, wintery vibe. It’s perfect for meal prep, for lunches, and the best way to use up leftover chicken. Let me show you how it’s done, with just a handful of ingredients and ten minutes of prep.

Cranberry chicken salad on a bed of greens.

Tender chicken, sweet cranberries, toasted pecans, and crunchy celery all wrapped up in a creamy dressing. This is good. Really, really good.

It’s a classic chicken salad with a festive, wintery vibe. Because cranberries and pecans put all recipes into the holiday category, right? But who are we kidding – this is a recipe we eat year-round.

Whether you’re looking for a quick lunch or meal-prepping for the week, this is the recipe you’ll want to make!

Key ingredients to gather

You don’t need many ingredients to make a delicious cranberry chicken salad, but every item you use plays its own essential role. Gather these items:

Chicken breasts: A hearty, protein base. You can use leftover chicken or rotisserie chicken, too!
Celery: Essential for a satisfying crunch and subtle earthiness.
Dried cranberries: For a burst of tart sweetness.
Toasted pecans: For crunch and nutty flavor. You can swap these for walnuts, if you’d like.

For another variation, try our chicken salad recipe made with grapes, almonds, and a little dill. It’s delicious, too!

Two pictures showing the ingredients to make chicken salad then it mixed in a bowl.

Serving ideas

This chicken salad with cranberries is delicious any way you serve it. Here are a few ideas to get you started:

On top of salad greens in a bowl.
Tucked inside a lettuce wrap.
In a sandwich.
In a buttery croissant – such a treat!
Spooned on top of crackers.
In crispy wonton cups for a fun party appetizer.

Cranberry Chicken Salad with Pecans

Prep: 10

Cook: 20

Total: 30

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This cranberry chicken salad is an easy and delicious recipe made with shredded chicken, dried cranberries, toasted pecans, and crunchy celery all wrapped up in a cream dressing. It's perfect for meal-prep lunches or a quick snack!

Ingredients

▢ 2 chicken breasts (or 3 cups cooked shredded chicken)
▢ 2 stalks celery (minced)
▢ ¼ cup chopped green onions
▢ ½ cup EACH: mayonnaise, dried cranberries, toasted pecans
▢ ¼ teaspoon EACH: sea salt and pepper

Instructions

Place the chicken breasts in a small pot and cover them with water. Bring to a boil then reduce the heat to low and simmer for 20 minutes, until they’re cooked through. Remove them from the pot and shred the meat using 2 forks. Let the chicken cool.
2 chicken breasts
Place the shredded chicken in a large bowl. Add the celery, green onions, mayonnaise, cranberries, pecans, salt, and pepper and mix well.
2 stalks celery, ¼ cup chopped green onions, ½ cup EACH: mayonnaise, dried cranberries, toasted pecans, ¼ teaspoon EACH: sea salt and pepper
Serve the cranberry chicken salad over greens, in a sandwich, or with crackers.

Notes

Store: Cranberry chicken salad will keep for 3 days in a covered container in your fridge.

Nutrition

Serving: 1 serving = ½ cup, Calories: 228kcal (11%), Carbohydrates: 8g (3%), Protein: 13g (26%), Fat: 17g (26%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 42mg (14%), Sodium: 236mg (10%), Potassium: 275mg (8%), Fiber: 1g (4%), Sugar: 6g (7%), Vitamin A: 106IU (2%), Vitamin C: 2mg (2%), Calcium: 15mg (2%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.