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This simple and delicious Cranberry Pecan Chicken Salad is fast and easy to whip up with a few pantry staples, and some cooked chicken breast! This salad is great for weekday lunches, and a great way to use up leftover rotisserie chicken.

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The best (and easiest) chicken salad

This Cranberry Pecan Chicken Salad is on HEAVY rotation in my house. It’s probably my favorite chicken salad, while I think Mr. Bingo (aka my partner and permanent taste tester) prefers Sazon Chicken Salad. It’s so simple, yet so delicious, and is one of my favorite ways to use up leftover rotisserie or grilled chicken.

Looking for more great sandwich recipes?

Why not try my Marinated Pork Chop Bánh mì Ciabatta Sandwiches,  Slow Cooker Italian Shredded PorkSpicy Muffuletta Oven Panini, or Great Grandma’s Sloppy Joe!

Cranberry Pecan Chicken Salad

What goes into the Cranberry Pecan Chicken Salad recipe

This chicken salad comes together in under 15 minutes, with a few simple ingredients you probably have in your fridge and pantry. To make the salad, you will need:

  • Cooked chicken breast, chilled. This can be some leftover grilled chicken, rotisserie chicken, or some quickly poached or baked chicken.
  • Chopped Pecan halves. I like to rough chop these myself, so I can get larger chunks throughout the salad.
  • A rib of celery with leaves. The leaves pack a lot of flavor, and I love including them in soups and salad.
  • Dried cranberries.
  • Some chopped shallot, If you don’t have shallot, some green onion (scallion), or red onion would also work.  
  • Mayonaise. You can opt for light mayo if you like.
  • Apple cider vinegar. I swear by organic, as it is better tasting, and better for you. I store mine in the fridge.
  • Some honey.
  • Salt and pepper, to taste.
chicken salad ingredients

What kind of chicken should I use for the salad?

You can use any cooked chicken you like! I am partial to chicken breast in my salads, so I go with that. But feel free to add dark meat if that’s your thing.

I have used leftover grilled chicken and rotisserie chicken for this salad. I have also quickly baked chicken or poached it for the salad if I’m having a craving. All are delicious! I am NOT a fan of canned chicken, so I would not recommend using it.

This salad could also work great with leftover tThanksgiving turkey!

bowl of cranberry pecan chicken salad

Substitutions for the chicken salad

If you don’t have certain items on hand, here are some easy swaps for the salad:

Instead of dried cranberries, you could use halved red seedless grapes

In place of shallot, you could use red onion or scallions.

As a healthier alternative to classic mayo, you could use light mayonaise.

If you don’t have pecans, you could use walnuts.

bowl of cranberry pecan chicken salad sandwich

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bowl of chicken salad

Building the perfect chicken salad sandwich

The perfect sandwich is all about the bread. Some great options for serving this chicken salad are:

  • Plenty of fresh butter lettuce or romaine
  • Rye or Marble Rye Bread
  • Multi-grain or sprouted multi-grain bread
  • Croissants
  • Ciabatta buns

Aside from some crisp lettuce and great bread, this salad doesn’t need much else!

cranberry pecan chicken salad sandwich

Cranberry Pecan Chicken Salad

Prep Time15 mins
Total Time15 mins
Course: Brunch, Dinner, lunch
Keyword: chicken breast
Servings: 6

Ingredients

  • 2 cups cooked chicken breast, cut into small cubes
  • 1 cup pecan halves, rough chopped 
  • 1 rib celery with leaves, finely chopped 
  • 2/3 cup dried cranberries 
  • 2 tbsp shallot, finely chopped 
  • 3/4 cup mayonaise
  • 2 tbsp organic apple cider vinegar
  • 1 tbsp honey
  • salt and pepper to taste 

Instructions

  • Add chicken, pecans celery, dried cranberries and shallot to a large mixing bowl.
    2. Add mayonnaise, honey, and apple cider vinegar. Season with salt and pepper.
    3. Toss well to coat.

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