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Cranberry Chicken Salad in a blue and white serving bowl with a copper spoon
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Cranberry Chicken Salad Recipe with Pecans & Celery

Creamy, crunchy, sweet-tart cranberry chicken salad made with tender chicken, crisp celery, toasted pecans, and a bright orange-Dijon dressing. Perfect for meal prep, sandwiches, or pita pockets.
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: adult snack, Dinner, lunch
Servings: 4
Author: Kellie
Cost: $10

Equipment

Ingredients

For the Salad

  • 3 cups cooked chicken diced or shredded (rotisserie works great)
  • 1 cup celery finely chopped
  • 3/4 cup dried cranberries
  • 1/2 cup toasted pecans roughly chopped
  • 2 –3 tablespoons chives or green onion thinly sliced (optional but recommended)

For the Dressing:

  • 1/3 cup mayonnaise
  • 2 tablespoons plain Greek yogurt or sour cream optional, for extra creaminess/lightness
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tablespoons orange juice fresh if possible
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 –2 teaspoons honey or maple syrup

Instructions

  • Chop the celery, pecans, and chives or green onion.
  • If your pecans aren’t toasted, toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Cool completely.
  • In a medium bowl, whisk together the mayonnaise, (Greek yogurt, if using), apple cider vinegar, orange juice, Dijon, salt, pepper, and honey/maple syrup (if using) until smooth and well combined.
  • Taste and adjust: add more salt, pepper, or a splash of orange juice if you want it brighter.
  • In a large bowl, add the chicken, celery, cranberries, pecans, and chives or green onion.
  • Pour the dressing over the top and gently toss until everything is evenly coated.
  • For best flavor, cover and refrigerate for at least 30 minutes to let the flavors mingle.
  • Taste again before serving and adjust seasoning if needed.

Notes

  • Sandwiches: Pile onto croissants, toasted brioche, or whole-grain bread with lettuce.
  • Lettuce Wraps: Spoon into butter lettuce or romaine leaves for a lighter option.
  • Salad Bowl: Serve over mixed greens or baby spinach.
  • Cracker Platter: Spoon into a bowl and serve with crackers and sliced cucumbers.
  • Toasting the pecans adds big flavor - let them cool completely before mixing.
  • Chill the salad for at least 30 minutes so the flavors can mingle (it’s even better the next day).
  • Cranberries vary in sweetness; taste the dressing and add honey/maple only if you need it.
  • Prefer a lighter chicken salad? Swap part of the mayo for Greek yogurt.
  • For best texture, chop mix-ins small so every bite is balanced.

Nutrition

Calories: 298kcal | Carbohydrates: 23g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 448mg | Potassium: 175mg | Fiber: 3g | Sugar: 19g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg