Cranberry Pecan Chicken Salad
Creamy, crunchy, slightly sweet, and packed with tender chicken, juicy cranberries, crisp grapes, and buttery pecans. It’s perfect for sandwiches, croissants, lettuce wraps, or simply eating by the spoonful!
🛒 Ingredients
- 3 cups cooked chicken, shredded or finely chopped
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1–2 tablespoons honey
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ cup dried cranberries
- ½ cup seedless green grapes, halved
- ½ cup chopped pecans
- ¼ cup finely chopped celery
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
👩🍳 Instructions
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Add the good stuff: Stir in the shredded chicken, dried cranberries, grapes, pecans, and celery.
- Mix gently: Fold everything together until the chicken is evenly coated and all the ingredients are distributed.
- Chill: Cover and refrigerate for at least 30 minutes. Chilling lets all those flavors come together.
- Taste & adjust: Add a little more honey for sweetness, lemon juice for brightness, or salt and pepper as needed.
🥐 Serving Ideas
Serve it on croissants, toasted bread, crackers, lettuce leaves, or a bed of greens. It also makes a great make-ahead lunch.
Tip: For the best texture, add the pecans shortly before serving if you plan to keep the salad refrigerated for several days.
Storage: Keep refrigerated in an airtight container and use within 3–4 days.
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