This pecan cranberry chicken salad recipe is the perfect blend of sweet and savory. Loaded with rich spices, crunchy vegetables, dried cranberries, chopped pecans, and a delicious homemade dressing, so many flavors and textures combine to make an out-of-this-world salad perfect to serve for a special occasion lunch or brunch!
In a medium bowl, combine mayonnaise, paprika, garlic powder, sea salt, onion powder, pepper and turmeric. Stir to combine.
In a large bowl, combine cooked chicken, celery, green onions, and green pepper and stir to combine.
Add the mayonnaise mixture and stir until evenly distributed.
Add the cranberries and pecans and stir to combine.
Cover and chill in the refrigerator for at least 2 hours, or until chilled all the way through.
Serve chilled as sandwiches (using croissants), over a bed of greens, etc.
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Notes
Ingredient Substitutions
Cooked Chicken. I often used leftover rotisserie chicken to make this recipe. However, I provide directions on how to cook shredded chicken in the recipe card in case you want to make this and don't have access to a rotisserie chicken.
Mayonnaise. I suggest using a high-quality mayonnaise for the best flavor (such as Sir Kensington's or Chosen Foods).
Turmeric/paprika. these spices give the salad it's orange hue. I don't recommend substitutions here!
Celery. Be sure to finely dice the celery for the best overall texture.
Green Onion. Red, yellow, sweet, etc. onions all taste great, but green are my favorite.
Green pepper. The bell pepper is optional, but recommended. You can also use red, yellow or orange bell peppers in place of green if desired.
Add 2 lbs of raw, boneless skinless chicken breasts to a medium pot and cover them with water. Add a dash of salt and pepper and cover the pot with a lid.
Bring mixture to a boil. Boil until the chicken is easily shredded (about 20-30 minutes depending on the thickness of the chicken). Remove from water and shred with two forks. Transfer to an airtight container and chill completely in the refrigerator before using in the recipe.
StoreStore this recipe in an airtight container in the refrigerator for up to 5 days. I don't recommend freezing this recipe.