Cranberry chicken salad on a bed of greens.

Cranberry Chicken Salad

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 cups 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: North American


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! 

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


  1. 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. Place the shredded chicken in a large bowl. Add the celery, green onions, mayonnaise, cranberries, pecans, salt, and pepper and mix well. 
  3. Serve the cranberry chicken salad over greens, in a sandwich, or with crackers.

A close up of garlic butter chicken and brussels sprouts in a pan.

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