Here’s a delicious, deli-style Cranberry Pecan Chicken Salad — creamy, slightly sweet, and perfect for sandwiches, wraps, or lettuce cups.
🥗 Cranberry Pecan Chicken Salad
📝 Ingredients (Serves 4–6)
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3 cups cooked chicken, diced or shredded
(Rotisserie works great!) -
½ cup dried cranberries
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½ cup chopped pecans (toasted for best flavor)
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½ cup finely chopped celery
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¼ cup finely diced red onion
Dressing:
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¾ cup mayonnaise
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1–2 tbsp sour cream or Greek yogurt (optional, for tang)
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1 tbsp honey
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1 tsp Dijon mustard
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1–2 tsp fresh lemon juice
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½ tsp salt
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¼ tsp black pepper
👩🍳 Instructions
1️⃣ Toast the pecans (optional but recommended)
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Place in a dry skillet over medium heat 3–4 minutes until fragrant. Cool.
2️⃣ Mix the dressing
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In a large bowl, whisk mayo, sour cream, honey, Dijon, lemon juice, salt, and pepper.
3️⃣ Combine everything
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Add chicken, cranberries, pecans, celery, and red onion.
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Stir until evenly coated.
4️⃣ Chill
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Refrigerate at least 30 minutes before serving for best flavor.
🥪 Serving Ideas
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On croissants
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In wraps or pita
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Over mixed greens
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Stuffed in avocado halves
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In lettuce cups (low carb option)
🔥 Optional Add-Ins
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¼ tsp garlic powder
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Chopped fresh parsley
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Diced apple for extra crunch
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Swap pecans for walnuts
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Add a pinch of poppy seeds
🧊 Storage
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Keeps 3–4 days in the fridge in an airtight container.
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Not freezer-friendly (mayo separates).
If you’d like, I can also give you:
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🧀 Creamy Southern version
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🥑 Healthy avocado mayo version
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🥪 Chick-fil-A style copycat
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🥗 Meal-prep high-protein version
Just tell me which one 😊