Cranberry Chicken Pecan Salad for Easy Lunches and Quick Sandwiches

When I have leftover chicken and zero desire to cook again, this cranberry chicken pecan salad is my save-the-day lunch. Tender shredded chicken is folded into a creamy Greek yogurt and mayonnaise dressing with crisp celery, sweet dried cranberries, buttery pecans, and a squeeze of lemon that keeps everything bright. It’s creamy but not heavy, not overly sweet, and every bite has a little crunch.

A bowl of creamy chicken salad mixed with celery, dried cranberries, and chopped nuts, garnished with celery leaves. A spoon holding a scoop of the salad is above the bowl, and the dish sits on a woven mat. this for later
This cranberry chicken pecan salad feels a little fancy, but it’s super easy to whip together. Perfect for a quick lunch but special enough for a baby shower or other special party.
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I’ve made this for quick weekday lunches and packed it between regular sandwich bread more times than I can count. For a little fancy touch, I also tuck it into a croissant for guests, spoon it over butter lettuce for a lighter plate. Its great to keep in your fridge for snacking with crackers and honestly tastes better after it chills for a bit, which makes it just as practical for meal prep as it is for a casual lunch with friends. If this salad is your style, this creamy, crunchy Waldorf chicken salad is another great option that’s very similar to this recipe.

Key Ingredients

A top-down view of ingredients on a striped cloth: shredded chicken, mayonnaise, yogurt, chopped pecans, dried cranberries, celery stalks, a red onion, and a lemon.

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

  • Chicken Breast: Use cooked, boneless, and skinless chicken breast. Shred it while it is still slightly warm for easier pulling. Rotisserie chicken works well and saves time, or make a batch of juicy shredded chicken in the Instant Pot or Slow Cooker Shredded Chicken for easy meal prep.
  • Greek Yogurt: Plain whole milk Greek yogurt keeps the dressing thick and creamy without turning thin after it chills.
  • Mayonnaise: Use a good-quality, neutral mayo for the cleanest flavor.
  • Dried Cranberries: Choose sweetened or unsweetened based on how sweet you like your salad. Chop them slightly if they are very large.
  • Pecans: Roughly chop for texture. Toasting adds a deeper, nuttier flavor, but they can be used as-is.
  • Celery: Dice small for an even crunch in every bite. Fresh, firm stalks give the best texture.
  • Red Onion: Dice finely so it blends into the salad without overpowering each bite.

Smart Substitutions

Using only mayonnaise can be used in place of Greek yogurt for a richer, more traditional texture. Rotisserie chicken or even well-drained canned chicken both work, though freshly cooked and shredded chicken gives the best texture. Leftover turkey works beautifully in place of chicken. Swap pecans for walnuts or sliced almonds. If you are out of cranberries, chopped dried cherries or rasins make a nice substitute.

How To Make Cranberry Chicken Pecan Salad

This recipe comes together in two simple parts: the creamy dressing and the final toss. Once everything is combined, a little chill time in the refrigerator helps the flavors settle in.

1

A large bowl contains chopped celery, diced red onion, shredded chicken, dried cranberries, and pecan pieces arranged separately. Nearby, a smaller bowl holds a creamy dressing with a whisk.
Whisk together the Greek yogurt, mayonnaise, celery, red onion, salt, pepper, dried cranberries, and pecans, and drizzle in the lemon juice. Mix until everything is evenly combined. In a larger bowl, combine the celery, onion, dried cranberries, pecans, and chicken.

2

A white mixing bowl filled with chicken salad containing shredded chicken, celery, dried cranberries, and a creamy dressing, with a gray spatula resting inside.
Pour in the sauce and gently toss until well combined. Serve chilled.

Tip: For the best texture, chill the salad for at least 30 minutes before serving. If the salad feels dry after chilling, stir in a spoonful of Greek yogurt or a squeeze of lemon juice to freshen it up.

Variations and Recipe Tips

I usually shred the chicken fairly fine, so it scoops easily for sandwiches, but leaving it a little chunkier makes it feel more substantial on a salad plate.

A small diced green apple adds extra crunch and light sweetness.

This chicken salad keeps well in an airtight container in the refrigerator for about 4 days. Freezing isn’t a good option here since the creamy base doesn’t hold up once thawed.

A bowl of chicken salad garnished with celery leaves, containing shredded chicken, pecans, dried cranberries, chopped celery, and red onion, on a striped towel and wicker mat.

How You Can Practice Hospitality with Cranberry Chicken Pecan Salad

Invite a few friends over for a simple garden tea party. Set your table with whatever floral plates or mismatched teacups you already have, clip a few flowers from the yard for small jars, and let it feel charming but not perfect. Spoon the cranberry chicken pecan salad into a pretty bowl and serve it with halved croissants or thinly sliced sandwich bread so everyone can build their own little sandwiches.

You can also add a pitcher of homemade iced tea with lemonade, and maybe a small plate of scones. I also put together a few other make-ahead tea sandwich recipes and simple party tips if you’d like more ideas. Ask about their week and listen well, even if that means the dishes wait a bit. At the end of the day, it’s not about a perfect table or fancy food, it’s about laughter, conversation, and moments that make everyone feel at home.

Make cranberry chicken pecan salad when you need a quick recipe that turns simple ingredients into a creamy, chicken salad spread. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!

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A bowl of chicken salad with shredded chicken, celery, red onion, pecans, and dried cranberries, garnished with celery leaves, placed on a striped cloth and a wicker mat.
by Gina Dickson

Creamy Cranberry and Pecan Chicken Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
This cranberry chicken pecan salad is creamy, lightly tangy, and balanced with sweet dried cranberries and crunchy celery and pecans. The Greek yogurt and mayonnaise create a smooth dressing that coats tender shredded chicken without feeling heavy. It holds up well in the refrigerator, making it a hearty, filling option for quick lunches and meal prep.

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Ingredients
 

  • ½ cup plain Greek yogurt, I like to use whole milk greek yogurt
  • ¼ cup mayonnaise
  • 1/2 teaspoon salt
  • 1/2 black pepper
  • 2 tablespoon lemon juice, about ½ a large lemon
  • 4 cups chicken breast shredded, boneless skinless, you could also use rotisserie chicken or turkey
  • ¾ cup celery, diced small
  • ½ cup red onion, diced small
  • ½ cup dried cranberries
  • ½ cup pecans, chopped

Instructions
 

Make the Sauce

  • Whisk together the Greek yogurt, mayonnaise, salt, and pepper.
    ½ cup plain Greek yogurt, ¼ cup mayonnaise, 1/2 teaspoon salt, 1/2 black pepper
  • Drizzle in the lemon juice.
    2 tablespoon lemon juice
  • Mix until everything is evenly combined.

Mix The Salad

  • In a large bowl combine the celery, onion, dried cranberries, pecans and chicken.
    4 cups chicken breast shredded, ¾ cup celery, ½ cup red onion, ½ cup dried cranberries, ½ cup pecans
  • Pour in the sauce and gently toss until well combined.
  • Serve chilled.

Gina’s Notes and Tips

  • Storage: Store it in an airtight container in the refrigerator for up to 4 days. Stir before serving if any liquid separates. Do not freeze, as the creamy dressing will separate and become watery once thawed.
Serving: 1serving, Calories: 245kcal, Carbohydrates: 9g, Protein: 20g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 56mg, Sodium: 255mg, Potassium: 252mg, Fiber: 1g, Sugar: 7g, Vitamin A: 80IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg
Cuisine: American
Course: Appetizer, Dinner, Lunch
Author: Gina Dickson
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A bowl of chicken salad with celery, dried cranberries, and pecans, mixed with creamy dressing, garnished with celery leaves and served with a silver spoon on a woven placemat.