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–+ servings

Chicken Salad with Cranberries and Pecans

Casey Rooney
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!
5 from 2 votes
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Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6

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.