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Cranberry chicken salad with pecans, apple, and dried cranberries in a white bowl

Cranberry Chicken Salad

A quick and creamy cranberry chicken salad with tender chicken, sweet dried cranberries, crunchy pecans, crisp apple, and a tangy lemon mayo dressing. Ready in 15 minutes with no cooking required.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Lunch, Main Course
Cuisine: American
Calories: 765
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup mayonnaise full-fat recommended for creamiest texture
  • 2 tbsp fresh lemon juice from about half a lemon
  • 1/4 tsp garlic powder
  • 1 pinch kosher salt to taste
  • 1 pinch ground black pepper to taste
  • 4 cup chopped cooked chicken rotisserie chicken works best
  • 2 ribs celery finely chopped
  • 1 cup pecans chopped, lightly toasted for extra depth
  • 3/4 cup dried cranberries no added oil preferred
  • 1 apple finely chopped, Honeycrisp or Fuji recommended
  • 3 green onions finely chopped

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. In a large bowl, whisk together the mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth and fully combined. Taste and adjust salt or lemon juice before moving on.
  2. Add the chopped chicken, celery, pecans, dried cranberries, apple, and green onions. Stir gently until everything is evenly coated in the dressing. Avoid over-mixing to keep the apple and celery crisp.
  3. Taste once more and adjust seasoning as needed. Serve right away or cover and refrigerate for up to 30 minutes to let flavors come together.
  4. Serve with crackers, on sliced bread, tucked into a croissant, or in crisp lettuce wraps for a lighter option.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving and add a splash of lemon juice if the salad seems dry after chilling. Walnuts or almonds can be substituted for pecans.