Go Back
cranberry pecan chicken salad

Cranberry Pecan Chicken Salad Sandwich

This delightful sandwich features a creamy chicken salad with the perfect balance of sweet dried cranberries and crunchy pecans. The combination of tender chicken, crisp celery, and sweet onion creates a symphony of textures and flavors that's ideal for lunch or a light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked chicken diced (about 2½ pounds)
  • 1 cup mayonnaise
  • 1 cup pecan pieces
  • 1 cup celery finely diced
  • ¾ cup dried cranberries
  • ½ cup relish sweet or dill, based on preference
  • ½ cup Vidalia onion finely diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • 8 slices bread white or whole-grain

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. In a large mixing bowl, combine the diced cooked chicken and finely diced celery.
  2. Add the relish and mayonnaise to the bowl.
  3. Fold in the dried cranberries, pecan pieces, and finely diced Vidalia onion.
  4. Season with salt and freshly ground black pepper, adjusting to taste if needed.
  5. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld together.
  6. 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.

Notes

Rotisserie chicken works wonderfully as a time-saver in this recipe. For extra flavor, try toasting the pecans before adding them to the salad.
This chicken salad actually tastes better after sitting in the refrigerator overnight, making it perfect for meal prep. It will keep refrigerated for up to 3 days.
For a lighter version, substitute Greek yogurt for some or all of the mayonnaise. You can also serve this in lettuce wraps or on a bed of greens for a low-carb option.