Cranberry Pecan Chicken Salad with Apples and Dill Dressing
Chicken Recipes | Lunches | Main Dish | Recipes | Salads
This Cranberry Pecan Chicken Salad combines tender chicken, crunchy pecans, crisp apples, and tart cranberries in a creamy homemade dill dressing—perfect for meal prep, baby showers, or a quick lunch.
Cranberry Pecan Chicken Salad: A Sweet & Savory Favorite
Looking for a new twist on chicken salad that combines sweet, savory, creamy, and crunchy all in one bite? This Cranberry Pecan Chicken Salad recipe is one of my favorite ways to use leftover chicken or rotisserie chicken for an easy lunch, meal prep option, or even a celebration like a baby shower spread.
What makes this version different from most is that I use Granny Smith apples instead of celery, because no one in my family likes celery, but it turned out even better! It’s the perfect swap that still gives this salad a satisfying crunch without the celery. I also mix fresh dill into the dressing, giving the whole salad a bright, herby flavor that makes it stand out from the usual versions.
The tart sweetness of dried cranberries, the satisfying crunch of chopped pecans and crisp apple, and the creamy homemade dressing come together to make the best chicken salad!
Why You’ll Love This Cranberry Pecan Chicken Salad:
Ingredients for Cranberry Pecan Chicken Salad
- 2 cups cooked chicken, diced—For convenience and great flavor, use rotisserie chicken, chicken breasts, or even leftover chicken.
- 1/4 cup red onion – Adds sharpness and color; finely dice for best texture.
- 1/2 cup chopped pecans – Toast them for extra depth and a rich, nutty crunch.
- 1/2 cup dried cranberries – Their tart sweetness balances the creamy dressing perfectly.
- 1 small Granny Smith apple, cored and diced – A crisp, tangy alternative to celery that adds texture and brightness.
- 1/4 cup mayonnaise – The creamy base that brings everything together; use store-bought or homemade.
- 1/2 cup sour cream or plain Greek yogurt – Adds a tangy richness while keeping things light. The Greek yogurt also adds a protein boost!
- 1 tbsp lemon juice – Freshly squeezed for a zesty kick that lifts the whole salad.
- 2 tbsp fresh dill – A flavorful herb that adds freshness and pairs beautifully with the creamy dressing. (My favorite part!)
- 1/8 tsp black pepper – A touch of spice for balance.
Optional Toppings
- Chopped green onions – For a mild onion flavor and a pop of color.
- Sunflower seeds – Add a salty crunch and extra texture to each bite.
Recipe Variations:
- Add 1 stalk of celery, diced small, for extra crunch
- Sprinkle in celery seed for a more savory flavor
- Swap in chicken thighs or canned chicken for convenience
- Use a whole chicken for batch prepping a big bowl
- Substitute toasted almonds or walnuts instead of pecans
- Got leftover turkey? Use it instead of chicken!
How to Make Cranberry Pecan Chicken Salad
- Prep Your Ingredients: Grab a cutting board and dice your cooked chicken, red onion, apple, and any additional mix-ins you’d like. Toast your pecans in a dry skillet to bring out even more flavor.
- Mix the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, fresh dill, and black pepper. This is your flavorful dressing base!
- Combine Everything: In a large mixing bowl, combine the diced chicken, red onion, dried cranberries, chopped pecans, apple, and any optional ingredients. Stir to combine. Pour the dressing over the chicken mixture and stir until everything is well coated.
- Taste and adjust: Don’t skip this step! Give it a taste and add more of anything you think it needs. I most often add another spoonful of mayonnaise or Greek yogurt to make it a little creamier. If you started with some extra juicy chicken or used canned chicken, you may not need to add more mayo.
- Chill and Serve: Refrigerate for at least 30 minutes to let the flavors meld. Serve cold.
How to Serve Cranberry Pecan Chicken Salad
- Spoon into lettuce wraps for a low-carb lunch
- Pile onto buttery croissants for a sandwich
- Serve in a bowl with crackers or veggies on the side
- Spread some on a wrap and roll it up for a quick, easy lunch or snack.
- Make ahead for a quick dinner, brunch, or potluck dish
Storage Tips
Store your cranberry chicken salad in an airtight container in the fridge for up to 3 days. The flavor improves as it chills!
Pro Tips & Tricks
- Use rotisserie chicken for a quick shortcut—it’s flavorful, juicy, and saves prep time.
- Toast the pecans in a dry skillet for a few minutes to deepen their flavor and add extra crunch.
- Add the diced apple last and right before serving if prepping ahead—it keeps them crisp and prevents browning.
- Customize your dressing by adjusting the mayo and Greek yogurt ratio to your taste and desired creaminess.
- Don’t skip the chill time! Letting the salad sit for at least 30 minutes allows the flavors to meld beautifully.
- Use a large mixing bowl so everything combines evenly without making a mess.
- Serve it your way—on croissants, in lettuce wraps, or with crackers for a crowd-pleasing spread.
FAQs about Cranberry Pecan Chicken Salad
A Healthy Protein-Packed Chicken Salad
Whether you’re planning lunches for the week or prepping for your next gathering, this cranberry pecan chicken salad recipe is a simple recipe that’s bursting with flavor. It’s a true recipe keeper—and you’ll see why after just one bite of this sweet and savory classic!
Pin this recipe for later!
Cranberry Pecan Chicken Salad: A Sweet & Savory Favorite
This Cranberry Pecan Chicken Salad combines tender chicken, crunchy pecans, crisp apples, and tart cranberries in a creamy homemade dill dressing—perfect for meal prep, baby showers, or a quick lunch.
Ingredients
- 2 cups cooked chicken diced
- ¼ cup red onion diced small
- ½ cup chopped pecans toasted
- ½ cup dried cranberries
- ½ Granny Smith Apple diced small
- ¼ cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp fresh dill chopped
- ⅛ tsp black pepper
Instructions
- Prep Your Ingredients: Grab a cutting board and dice your cooked chicken, red onion, apple, and any additional mix-ins you’d like. Toast your pecans in a dry skillet to bring out even more flavor.
- Mix the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, fresh dill, and black pepper. This is your flavorful dressing base!
- Combine Everything: In a large mixing bowl, combine the diced chicken, red onion, dried cranberries, chopped pecans, apple, and any optional ingredients. Stir to combine. Pour the dressing over the chicken mixture and stir until everything is well coated.
- Taste and adjust: Don’t skip this step! Give it a taste and add more of anything you think it needs. I most often add another spoonful of mayonnaise or Greek yogurt to make it a little creamier. If you started with some extra juicy chicken or used canned chicken, you may not need to add more mayo.
- Chill and Serve: Refrigerate for at least 30 minutes to let the flavors meld. Serve cold.
Notes
Pro Tips & Tricks
- Use rotisserie chicken for a quick shortcut—it’s flavorful, juicy, and saves prep time.
- Toast the pecans in a dry skillet for a few minutes to deepen their flavor and add extra crunch.
- Add the diced apple last and right before serving if prepping ahead—it keeps them crisp and prevents browning.
- Customize your dressing by adjusting the mayo and Greek yogurt ratio to your taste and desired creaminess.
- Don’t skip the chill time! Letting the salad sit for at least 30 minutes allows the flavors to meld beautifully.
- Use a large mixing bowl so everything combines evenly without making a mess.
- Serve it your way—on croissants, in lettuce wraps, or with crackers for a crowd-pleasing spread.
Nutrition
Calories: 314kcalCarbohydrates: 17gProtein: 17gFat: 20gSaturated Fat: 3gCholesterol: 47mgSodium: 121mgPotassium: 257mgFiber: 2gSugar: 13gVitamin A: 66IUVitamin C: 3mgCalcium: 42mgIron: 1mg
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