Cranberry Pecan Chicken Salad

5 from 1 vote

Cranberry Pecan Chicken Salad is the best chicken salad ever. Loaded with tender chicken, juicy grapes, dried cranberries, sweet apples, toasted pecans, and green onions in a flavorful dressing, it's delicious on croissants, a bed of lettuce, or crackers.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 362kcal

Author: Cara Lanz

Ingredients

For the Dressing

½ cup mayonnaise
½ cup sour cream
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon dried dill weed
½ teaspoon black pepper
½ teaspoon seasoned salt

For the Salad

2 cups cooked chicken, cubed
1 cup halved grapes
½ cup dried cranberries
½ cup toasted pecans
1 cup chopped Granny Smith apple
¼ cup sliced green onions

Instructions

Toast the pecans. Heat a heavy skillet over medium heat. Add the pecans and stir for 2-5 minutes until fragrant and lightly toasted.
Immediately remove the pecans from the pan to stop the cooking process and let them cool.
Place the mayonnaise, sour cream, Dijon, lemon juice, pepper, dill weed, and seasoned salt in a large bowl. Whisk to combine.
Add the chicken, grapes, cranberries, pecans, chopped apple, and green onion.
Stir until everything is completely coated in the dressing.
Serve immediately or refrigerate until ready to serve.

Notes

If making ahead of time, stir in the toasted pecans right before serving to keep them nice and crunchy.

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition