Creamy cranberry chicken salad with pecans, green onions, and a touch of ground pepper to brighten the flavors — ready in under 30 minutes.
This cranberry chicken pecan salad is perfect for a quick brunch or a make-ahead dish for gatherings. Serve it on croissants or sliced soft bread with romaine or kale for a delicious, easy meal.
I love chicken salad because it’s quick to prepare and stores well for parties, holidays, or a simple family lunch. This version contains no mayonnaise, no celery, and no added sweeteners, though you can add those if you prefer. It’s a favorite around Easter and Thanksgiving because the cranberries and pecans lend a festive touch.
What to Expect
- Taste: Savory with a hint of sweetness from the cranberries and a satisfying crunch from the pecans.
- Ease: Beginner-friendly — no cooking required if you use pre-cooked or rotisserie chicken.
- Time: About 10 minutes to mix and another 5–10 minutes to assemble sandwiches.
Key Ingredients
- Chicken: Rotisserie, canned, or pre-cooked shredded chicken all work well.
- Cranberries: Dried cranberries are best; choose sweetened or unsweetened to taste.
- Green onions: Add bright flavor and color; omit or reduce if you prefer.
- Cream cheese: Provides creaminess and tang.
- Sour cream: Thins the mixture slightly and adds flavor; a lighter alternative to mayonnaise.
See the recipe card below for exact quantities.
Substitutions & Variations
- Cream cheese: Fat-free or reduced-fat works fine; full-fat gives the richest texture.
- Sour cream: Can be swapped for light or regular mayonnaise. Plain unsweetened yogurt is an option but can change the flavor.
- Cranberries: Swap for quartered grapes, raisins, or shredded apple for a different sweetness and texture.
- Add chopped celery or sweet/dill pickles for extra crunch and flavor.
Instructions
- Soak cranberries: Place dried cranberries in a small bowl and pour 1 cup hot water over them. Let soak 5–10 minutes, then drain well.
- Mix base: Soften the cream cheese (microwave briefly or place the sealed block in hot water). In a bowl, combine chopped chicken, softened cream cheese, and sour cream; mix until smooth.
- Add mix-ins: Fold in drained cranberries, chopped green onions, ground pepper, salt, and chopped pecans.
- Assemble: Slice croissants lengthwise and scoop the chicken salad onto the bottom half. Top with lettuce and the croissant top.
- Serve: Slice sandwiches in half (makes about 12 halves) or serve whole. Enjoy!
Top Tips & Hacks
- Pre-soak cranberries in hot water or juice so they soften and plump up.
- Make sure the cream cheese is fully softened for an easier, smoother mix.
- Adjust moisture: Add a splash of water or milk if the salad is too thick, especially when using drier rotisserie chicken.
Frequently Asked Questions
Yes. Sliced almonds or another nut of your choice make a good substitute, or omit nuts entirely for a nut-free version.
Quartered red or green grapes, raisins, or shredded apple are all tasty alternatives.
Use about 3–4 (12.5–12 oz) cans of drained canned chicken to replace 4 cups (about 520 g) of chopped cooked chicken.
More Easy Chicken Recipes
-
Chicken Roll Ups
-
Chicken Rice and Veggies Casserole
-
Creamy Lemon Chicken Orzo
-
Chicken Pot Pie with Frozen Veggies
Did you try this recipe? Leave a star rating and a comment — I love hearing from readers. If you enjoy it, share with family and friends.
Printable Recipe
Cranberry Chicken Pecan Salad
Ingredients
- ¾ cup dried cranberries
- 1 cup hot water (to soak cranberries)
- 4 cups chopped chicken (about 520 g or ~3 cans)
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup green onions, chopped
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 cup chopped pecans
- 6 large croissants
- 6 lettuce leaves to serve
Instructions
- Soak cranberries in hot water 5–10 minutes, then drain well.
- Soften cream cheese. In a bowl, combine chopped chicken, cream cheese, and sour cream; mix until smooth.
- Fold in cranberries, green onions, pepper, salt, and chopped pecans.
- Slice croissants and scoop chicken salad onto the bottom halves. Top with lettuce and croissant tops.
- Serve sliced (makes 12 halves) or whole (serves 6).
Notes
- 4 cups chopped rotisserie chicken ≈ 3 (12.5 oz) cans drained.
- Pre-soak cranberries so they’re soft and plump.
- If the salad seems dry, add a splash of water or milk, especially when using rotisserie chicken.
Nutrition
Calories: 309 kcal • Carbs: 22 g • Protein: 15 g • Fat: 18 g • Sugar: 10 g
Hi, I’m Sara!
Registered nurse by day and food blogger on the weekend. I love testing new recipes and sharing easy, family-friendly meals. Thanks for reading — enjoy the recipe!