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+ servings
cranberry pecan chicken salad on a plate of baby spinach.
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5 from 1 vote

Cranberry Pecan Chicken Salad

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This cranberry pecan chicken salad recipe makes a quick Thanksgiving-inspired lunch. Serve your chicken salad with cranberries and pecans in a pita pocket or sandwich.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Unspecified
Servings: 2
Calories: 320kcal

Ingredients

  • 1 chicken breast cooked and cubed, see note
  • ¼ cup dried cranberries chopped
  • ¼ cup pecans, walnuts, or other nuts toasted and chopped
  • 1 celery stalk chopped fine
  • 1 tablespoon mayonnaise plus more if desired
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Put the chopped chicken, cranberries, nuts, and celery into a medium bowl.
    1 chicken breast, ¼ cup dried cranberries, ¼ cup pecans, walnuts, or other nuts, 1 celery stalk
  • Add the mayonnaise, salt, and pepper and adjust seasonings to taste.
    1 tablespoon mayonnaise, ½ teaspoon salt, ¼ teaspoon black pepper
  • Serve immediately or store in the refrigerator for up to five days

Notes

  • Check out this cast iron chicken breast recipe to learn how to make perfectly cooked chicken breasts every time.
  • Toasting the pecans makes them crispy and brings out their nutty flavor.
  • This cranberry chicken salad recipe recipe calls for a small amount of mayonnaise just to hold the ingredients together. Feel free to increase the amount if you like a chicken salad full of mayo.
  • Serve as a sandwich, in a pita, or with just a bit of lettuce on the side.
 
 

Nutrition

Calories: 320kcal | Carbohydrates: 15g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 759mg | Potassium: 499mg | Fiber: 2g | Sugar: 10g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg