Cranberry Pecan Chicken Salad

Here’s your Cranberry Pecan Chicken Salad recipe with a crisp, sweet-tart twist—perfect for sandwiches, wraps, or greens! 🥗🍏

Cranberry Pecan Chicken Salad

Creamy, crunchy, and bursting with flavor!

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie works great!)

• ½ cup dried cranberries

• 1 Granny Smith apple, diced (peel on for crunch)

• ½ cup pecans, toasted & chopped

• 2 celery stalks, finely diced

• ⅓ cup mayonnaise

• 2 tbsp sour cream (or Greek yogurt)

• 1 tbsp lemon juice (or apple cider vinegar)

• 1 tsp honey or maple syrup (optional, for sweetness)

• ½ tsp Dijon mustard

• Salt & pepper to taste

• Fresh parsley or thyme (optional garnish)

Instructions

1. Mix wet ingredients: In a large bowl, whisk together mayo, sour cream, lemon juice, honey, Dijon, salt, and pepper.

2. Add dry ingredients: Fold in chicken, cranberries, apple, pecans, and celery until coated.

3. Chill: Refrigerate at least 30 minutes for flavors to meld.

4. Serve: On croissants, mixed greens, or with crackers!

Pro Tips

• Extra crunch: Add 1 tbsp poppy seeds.

• Lighter version: Swap mayo with mashed avocado.

• Meal prep: Stays fresh 3-4 days in the fridge.

This salad is a crowd-pleaser—sweet, savory, and satisfying! 😊

Want to elevate it further? Try adding:

• Crumbled blue cheese

• Diced red onion

• A dash of curry powder