Chicken Salad with Cranberries and Pecans
This creamy, crunchy chicken salad with cranberries and pecans is the perfect sweet-and-savory lunch you’ll actually look forward to! Packed with juicy rotisserie chicken, crisp apples, smoky bacon, and a hint of maple syrup, it’s the ultimate salad for meal prep or a delicious sandwich for lunch or dinner!
If you are craving more delicious, creamy chicken salad recipes, don’t miss this viral Italian grinder chicken salad, or this yummy avocado chicken salad!
Recipe Ingredients
You’ll need the following ingredients to make this chicken salad with cranberries and pecans:
For the dressing
For the salad
Ingredient Notes & Substitutions
Rotisserie chicken: I love using shredded rotisserie chicken breast for this recipe for ease and convenience. However, for a bit more flavor, bake your chicken or cook it in the air fryer!
Dried cranberries: Dried cranberries like Crasins or even just regular raisins work great.
Pecans: Toast up the pecans for more flavor. For a little sweetness, add candied or honey-roasted pecans like these!
Apple: Any type of apple works. I prefer the tartness of a Granny Smith apple. If you want a sweeter taste, try gala or honey crisp apples.
Casey’s Tips
- Shredding the chicken: To get the finely shredded, smooth, texture to this salad, use a stand mixer or hand mixer. It’s so easy and was such a game-changer when I discovered it!
- Storage: This salad is great stored in the fridge in an airtight container for 2-3 days.
How to serve
As a sandwich: Pile it high on croissants, toasted wheat bread, or brioche buns for an easy lunch.
In lettuce wraps: Spoon into crisp romaine or butter lettuce leaves for a fresh, low-carb option.
Over greens: Serve on a bed of mixed greens or baby spinach with a drizzle of balsamic glaze for a light salad.
With crackers: Scoop with your favorite crackers or pita chips for an easy snack board or party appetizer (personally, my favorite way to enjoy it!)
Did you try this recipe?
Let us know your thoughts on this chicken salad with cranberries and peans by leaving a star rating below or sharing it on Instagram!
Thank you! ~ Casey
Chicken Salad with Cranberries and Pecans
Ingredients
- 8-10 slices bacon
- 4 cups rotisserie chicken, shredded or cut into pieces or any cooked chicken breast
- 2/3 cup mayonnaise
- 2/3 cup sour cream I use light sour cream
- 1 tbsp. maple syrup
- 3/4 cup dried cranberries such as Crasins
- 1/2 cup pecans, roughly chopped
- 1/2 cup red onion, finely chopped
- 3/4 cup celery, finely chopped about 2-3 stalks
- 1 small apple, finely chopped
- 1 1/2 tsp. seasoned salt such as Lawry's
- juice of half a lemon
Instructions
- Cook bacon: Preheat oven to 350°F. Place bacon strips on a wire rack or on a foil-lined baking sheet. Cook bacon in the oven for about 20-30 minutes until crisp, while you prep other ingredients. When cool, chop bacon into small pieces.Note: You can also chop the bacon into small pieces and cook it up in a skillet! I just prefer the oven because it's hands-off, and you can prep your other ingredients while it's in the oven.
- Prep chicken: Place chicken in a stand mixer fitted with a paddle attachment (you can also use a hand mixer). Mix on low for 2-3 minutes, or until finely shredded. Transfer to a large bowl. Or just chop the chicken very finely and place into a large bowl.
- Make the “dressing:” In a small bowl, whisk mayo, sour cream, maple syrup, and seasoned salt. Set aside.
- Assemble: To the chicken, add dried cranberries, pecans, red onion, celery, apple, and chopped bacon. Add the dressing and mix well until everything is combined. Taste, and season with more seasoning salt if needed.
Notes
- Shredding the chicken: To get the finely shredded, smooth, “dip-like” texture to this salad, use a stand mixer or hand mixer! It’s so easy and was such a game-changer when I discovered it!
- Storage: This salad is great stored in the fridge in an airtight container for 2-3 days.
This chicken salad gives me all the fall vibes with the cranberries, bacon and a little maple syrup…but I enjoy any time of year! You will love it! XO ~ Casey
So delicious!! I even was able to make it dairy free by swapping the sour cream for full fat coconut cream. Definitely recommend this recipe!
Ooh, I am going to need to try that! Sounds delish! XO ~ Casey