Cranberry Chicken Pecan Salad
This cranberry chicken pecan salad is easy to make and tastes freaking delicious. It's got a balance of sweet from the cranberries mixed with tang from the dijon mustard and a slight bite from the green onions. And don't forget a crunch from the pecans! This is a great option for lunch or dinner, and is naturally both gluten free and dairy free.
Servings 6
Equipment
- A spoon or small whisk
Ingredients
- 4 cups chicken breast seasoned, cooked, and shredded (1-1.25 lbs)
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ cup diced celery
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2-3 green onions dark green part only, rinsed and dried off
- salt and ground black pepper to taste
- leafy greens or bread gluten free if needed for serving.
Instructions
- Place the shredded cooked chicken breast in a large bowl. Measure out the dried cranberries, pecan pieces, and chopped celery and place them all in the bowl with the shredded chicken breast.
- Measure out the mayo and the dijon mustard and spoon both into a separate small bowl. Use a spoon or small whisk to combine the two together. Add this mixture into the large bowl with the other ingredients.
- Using a sharp knife and cutting board, cut the dark green portion of the green onions into small bits, then add those in with the chicken mixture.
- Use a spoon or other utensil to stir everything in the bowl together until well combined. Taste the chicken salad, then if desired, add in a sprinkle or two of salt and ground black pepper. Mix again then taste and repeat if necessary. Eat as is, or serve over leafy greens or in a sandwich (with gluten free bread if needed).
Video
Notes
- Use chicken that was salted or seasoned either before or during the cooking process. I have used my brined smoked chicken in this recipe and it tastes great. You could also use a rotisserie chicken, some chicken you've lightly seasoned then baked, or pre-seasoned chicken from a store. As long as the seasoning isn't overpowering, it should be just fine to use in this chicken salad.
- To store: place this pecan cranberry chicken salad in an airtight container in the fridge. It will keep for 3 or 4 days that way. Does not freeze well.
- I like to use low-sugar cranberries or ones with just a juice concentrate for a sweetener. Tailor your sweetness preferences here.
- You can buy pecan pieces and just use those in this salad to eliminate a step, but if you have pecan halves you can roughly chop them.
- Make sure you clean and dry the celery. This will eliminate any gritty dirt but also giving it a once over with a towel will make sure any excess water doesn't get into the chicken salad and wet it down.
- Primal Kitchen mayo is what I use in this recipe. Different mayos will absolutely work but might have a slightly different flavor profile (especially something like Miracle Whip).
- You can substitute either yellow or honey mustard for dijon in this recipe if you like a slightly more tart or sweeter chicken salad, though I would suggest starting out by halving the amount, tasting it, then adding more if desired.