Why You’ll Love this Cranberry Pecan Chicken Salad
Comfort food at its finest, this cranberry pecan chicken salad sandwich is about to become your new lunchtime obsession.
I’ve been perfecting this recipe for years, and trust me, it hits all the right notes. The sweet dried cranberries balance perfectly with crunchy pecans, while the mayo brings everything together in creamy harmony.
What makes it special? It’s the texture contrast—tender chicken, crisp celery, and those buttery pecans.
Plus, it’s versatile enough to dress up for company or pack for a quick work lunch. Make a batch on Sunday, and you’ve got easy meals all week.
Who needs boring sandwiches?
What Ingredients are in Cranberry Pecan Chicken Salad?
Making a delicious cranberry pecan chicken salad sandwich doesn’t require fancy culinary skills, just quality ingredients that blend together perfectly. The beauty of this recipe is how the sweet, tangy, and savory elements create a symphony of flavors in every bite. This is one of those recipes where the quality of each ingredient really makes a difference in the final result.
- 4 cups diced cooked chicken (about 2½ pounds)
- 1 cup finely diced celery
- ½ cup relish (sweet or dill, based on preference)
- 1 cup mayonnaise
- ¾ cup dried cranberries
- ½ Vidalia onion, finely diced (approximately ½ cup)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup pecan pieces
- 8 slices of bread (white or whole-grain)
When shopping for these ingredients, I recommend using good quality mayo—it forms the creamy base of the salad and cheaper versions can taste too sweet or artificial. For the chicken, rotisserie chicken works wonderfully as a time-saver, or you can poach your own chicken breasts for a lighter flavor. The dried cranberries should be plump and moist, not hard and dried out. And toast those pecans before adding them if you have time—it brings out their nutty flavor and adds another dimension to this already fantastic sandwich filling.
How to Make this Cranberry Pecan Chicken Salad
Making this cranberry pecan chicken salad couldn’t be simpler, but the flavor payoff is absolutely worth the minimal effort. Start by combining 4 cups of diced cooked chicken with 1 cup of finely diced celery in a large mixing bowl. These two ingredients form the hearty base of your sandwich filling.
Next, add 1/2 cup of relish (choose sweet or dill based on your preference—I’m a sweet relish person myself, but you do you), and 1 cup of mayonnaise, which creates that creamy, luxurious texture we all love in a good chicken salad.
Now for the star ingredients that make this recipe special: fold in 3/4 cup of dried cranberries and 1 cup of pecan pieces. The cranberries provide little bursts of sweetness while the pecans add a satisfying crunch and nutty depth.
Don’t forget to add 1/2 cup of finely diced Vidalia onion for a mild, sweet onion flavor that won’t overpower the other ingredients. Season the mixture with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper—tasting as you go to adjust to your preference. Some folks might like a bit more pepper for extra zing.
Once everything is well combined, cover the bowl and let it chill in the refrigerator for at least two hours. This resting time is essential, not just for food safety, but because it allows all those wonderful flavors to meld together into something greater than the sum of its parts.
When you’re ready to serve, simply scoop about 3/4 to 1 cup of the chicken salad onto a slice of bread (toasted or untoasted, white or whole-grain—whatever makes your taste buds happy) and top with another slice. And there you have it—a sandwich that’s perfect for lunch, picnics, or anytime you need something delicious without a lot of fuss.
Cranberry Pecan Chicken Salad Substitutions and Variations
While this classic recipe is absolutely wonderful as-is, let’s talk about how you can customize it to fit your dietary needs or simply switch things up when you’re craving something different.
Swap Greek yogurt for mayonnaise to lighten things up, or try a vegan mayo if you’re avoiding eggs. Not a pecan fan? Toasted walnuts or almonds work beautifully.
You can replace cranberries with raisins, chopped apples, or even grapes for a different sweetness. For bread alternatives, try serving your chicken salad on a croissant, wrapped in lettuce leaves, or scooped onto a bed of mixed greens—perfect for low-carb folks or gluten-free diets.
What to Serve with Cranberry Pecan Chicken Salad
Since a perfectly crafted chicken salad sandwich deserves equally delightful accompaniments, I’ve rounded up my favorite sides that complement the sweet-savory profile of cranberry pecan chicken salad.
A crisp dill pickle spear cuts through the richness, while kettle-cooked potato chips add that satisfying crunch we all crave.
For something lighter, try a simple green salad with vinaigrette or a cup of tomato soup for dipping. Fresh fruit—apple slices or red grapes—echoes the sweetness of those cranberries.
And don’t forget about coleslaw; its tangy crunch mirrors the texture in your sandwich. Trust me, these pairings elevate lunch from ordinary to memorable.
Final Thoughts
This cranberry pecan chicken salad recipe has become my go-to lunch solution whenever I need something reliably delicious yet simple to prepare. The combination of sweet cranberries, crunchy pecans, and tender chicken creates a perfect balance of flavors and textures that never disappoints.
I love how versatile it is—perfect on whole grain bread for a hearty sandwich, nestled in a lettuce wrap for a lighter option, or simply enjoyed on its own.
The best part? It actually tastes better after sitting in the fridge overnight, making it ideal for meal prep. Trust me, you’ll find yourself making this again and again.
Cranberry Pecan Chicken Salad Sandwich
Ingredients
Equipment
Method
- In a large mixing bowl, combine the diced cooked chicken and finely diced celery.
- Add the relish and mayonnaise to the bowl.
- Fold in the dried cranberries, pecan pieces, and finely diced Vidalia onion.
- Season with salt and freshly ground black pepper, adjusting to taste if needed.
- Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld together.
- When ready to serve, scoop approximately ¾ to 1 cup of chicken salad onto a slice of bread and top with another slice to make a sandwich.
