Delicious and Easy Cranberry and Pecan Chicken Salad Recipe
In the summertime, any recipe that allows me to prep and chill ahead of time is a keeper. A dish that can go with me everywhere is this delicious recipe for Cranberry and Pecan Chicken Salad. I love being able to hustle up a quick dinner, or even pack a picnic lunch if we’re headed to the park or to the beach with this delicious salad as the focal point. I’m so excited to share this recipe with you; it’s one of my family’s favorites! I can easily mix up a batch to last us awhile, and it keeps well sealed in the refrigerator.
This recipe also has a secret weapon – Fresh Gourmet Cranberry and Pecan Topping. It’s a mix of dried cranberries and honey roasted pecans with a little sweet and a little spice. It’s all natural, comes in a 20 oz bag, and is ready to add a little magic to my signature chicken salad.! It’s a mix of dried cranberries and honey roasted pecans with a little sweet and a little spice. It’s all natural, comes in a 20 oz bag, and is ready to add a little magic to my signature chicken salad.
It’s also great to have on hand for topping oatmeal, yogurt, or other salad varieties, too. I know you’ll love how it makes this chicken salad extra special, and you’ll figure out some fun ways to use it in a wide range of meals! It comes in a resealable bag, so you can pop the extras in the fridge and figure out some great ways to experiment.
I add the Cranberry and Pecan Topping to my chicken salad to elevate it to restaurant quality, and I think you’ll taste the difference it makes! This recipe reflects some of my family’s favorite flavors. When it comes to chicken salad, I know many people have strong opinions. There are so many options – from curry to southwestern – but my favorite is a sweet and salty balance.
The grapes are a must, as are the red onions. Both of these ingredients are sometimes controversial, but I promise that they give such a punch to this salad that you should not leave them out. Mayonnaise adds creaminess to the dressing, while Greek yogurt provides some tang. I love mixing up the dressing myself rather than using something premade; it gives me the opportunity to tweak however I’d like, and ensures that there aren’t any preservatives.
I serve this on buns or in lettuce cups, but you could heap it on top of spinach leaves, too! Or, just eat it straight out of the bowl. I love that it can quickly transition from a hearty dinner to a light lunch with just a quick tweak. There’s a healthy balance of food groups, too. It’s a full meal all in one! It’s hard to find well-rounded dishes that provide plenty of protein – another big plus for us during the busy summer. It’s also a great way to use up grilled chicken from barbeques, or from a pre-cooked rotisserie chicken if you’re in a pinch.
Savory chicken, crunchy celery and sweet cranberries create the perfect balance. The dressing is tart, which helps balance the sweetness of the apples and grapes. It’s a yin and yang experience. I hope you’ll try it, and do let me know how you like it!
Cranberry and Pecan Chicken Salad Recipe
Serves – 6
- 3 heaped cups of Shredded Chicken (2 chicken breasts)
- ½ cup of sliced Celery (3 celery ribs)
- ¼ cup of chopped Red Onion (½ of a medium sized onion)
- ½ cup of diced Granny Smith Apple (one small apple)
- ½ cup of Red Grapes, halved
- 1 cup of Fresh Gourmet Cranberry & Pecan Topping
- 1 cup of Mayonnaise
- ½ cup Greek Yogurt
- 1 tablespoon Spicy Brown Mustard
- 1 teaspoon of Salt
- ½ teaspoon of Black Pepper
- In a medium sized bowl, combine mayonnaise, yogurt, mustard, salt and pepper. Whisk it well till there is no lumps.
2. In another large bowl, combine shredded chicken, celery, red onion, apple, halved grapes and the cranberry and pecan topping. Mix well.
3. Pour the prepared dressing and toss it together, till every bit of the salad is coated in the dressing.
4. Cover and let it chill for at least 2 hours.
5. Serve over sandwich buns or lettuce cups
- You can use all mayonnaise or all Greek yogurt, instead of the combination, for this recipe.
- We went with spicy brown mustard, but Dijon or yellow mustard works as well.