This Easy Cranberry Pecan Chicken Salad recipe is creamy, delicious, and some serious comfort food. It’s a great year-round recipe that everyone loves!
This Chicken Salad serves eight and costs about $11.99 to make, which is only $1.50 per serving. This recipe is a perfect cold salad for those summer months but is dressy enough with the addition of pecans and cranberries for holiday luncheons. Serve it alongside our Instant Pot Corn on the Cob during the summer or our Christmas Beef Chuck Roast during the holidays.
Easy Cranberry Pecan Chicken Salad Recipe
Chicken Salad is a classic recipe that everyone needs to have on hand. It is so versatile because you can serve it at a summer picnic, BBQ, potluck, or holiday party. Make it ahead of time and serve it for lunch or dinner. Keep your cooking to a minimum this summer and save the oven for the main event during the holidays!
The best Chicken Salad recipes are made with simple ingredients that are full of flavor. An easy and flavorful recipe is what we are bringing to you today! Serve it as a cold side salad or as the creamy filling in a croissant. Either way, you will LOVE it!
How long is homemade chicken salad good?
As long as you store the chicken salad in an airtight container, it will stay fresh for 3-5 days.
How can you tell if the chicken salad has gone bad?
There are a few things to look at if you are concerned with the status of your chicken. First, check the smell. If it smells unpleasant, do not eat it. Two other things to look for are the color and the texture. If either of these is off, then do not eat it.
How much will this Chicken Salad with Cranberries and Pecans recipe cost to make:
RECIPE COST: $11.99
PRICE PER SERVING:
- 2/3 cup plain Greek yogurt – $2.32
- 1/2 cup heavy cream – $0.48
- 2 teaspoons orange zest – $0.17
- 2 teaspoons poppy seeds – $0.24
- 3 cups shredded chicken – $3.12
- 1 cup chopped celery – $0.18
- 1 Tablespoon butter – $0.10
- 1/2 cup chopped pecans – $1.42
- 1 cup dried cranberries – $1.32
- 8 croissants – $2.64
To find out more about how we price our recipes, check out Budget Recipes Explained.
How do you make chicken salad from scratch:
STEPS ONE AND TWO: First, put the chicken in a bowl and season with salt and pepper. Next, mix the Greek yogurt, cream, orange zest, and poppy seeds until combined.
STEPS THREE AND FOUR: Stir the creamy mixture and chopped celery into the chicken. Cover well and refrigerate for one hour.
STEPS FIVE AND SIX: Meanwhile, melt some butter in a pan and add nuts to cook until toasted. Cook them for about 2-3 minutes. Stir in toasted nuts and dried cranberries just before serving.
STEP SEVEN: Serve on split croissants with lettuce (optional).
Cook’s Tools:
The Flavor and Recipe Variations
Instead of dried cranberries, you can use sliced grapes or pomegranate seeds.
You can also use chopped walnuts or sliced almonds instead of pecans.
How long is it good for:
Serve: As with most recipes with dairy products in them, you shouldn’t leave this Chicken Salad out for longer than 2 hours.
Store: Leftovers will keep in an airtight container in the refrigerator for 4-5 days.
Freeze: You can freeze the chicken salad for up to 3 months.
How to get the kids involved with this recipe.
Ages 2-3: Have your kiddo help stir together all of the ingredients. They will love mixing everything in the large bowl.
Ages 4-5: Help your kiddo with some math skills by letting them help measure and count out the ingredients for the salad.
Ages 6-8: Teach your child proper knife safety to help you chop up the celery. They can also help chop the pecans to prep the salad.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More chicken recipes:
Panda Express Orange Chicken Copycat
One Pan Cheesy Broccoli Chicken Rice
Inside Out Chicken Pot Pie (Deconstructed Chicken Pot Pie)
Easy Cranberry Pecan Chicken Salad
Recipe Cost 11.99 Serving Cost 1.50Equipment
- large mixing bowl
- Wooden mixing spoon
- small skillet
Ingredients
- 3 cups shredded chicken
- Salt and pepper
- ⅔ cup plain Greek yogurt
- ½ cup heavy cream
- 2 teaspoons orange zest
- 2 teaspoons poppy seeds
- 1 cup chopped celery
- 1 Tablespoon butter
- ½ cup chopped pecans
- 1 cup dried cranberries
- 8 croissants
- lettuce for servings
Instructions
- Place chicken in a large bowl and season with salt and pepper to taste.
- In a large bowl, mix Greek yogurt, cream, orange zest, and poppy seeds until combined. Stir in chicken and season to taste with more salt and pepper.
- Add chopped celery and mix until combined. Cover and refrigerate for at least 1 hour.
- In a small pan over medium heat, melt butter. Add nuts and cook until toasted, about 2-3 minutes (they should be a little more than lightly browned, and you’ll begin to smell them).
- Stir in toasted nuts and dried cranberries just before serving. Serve on split croissants.
Gina says
My new favorite way to make chicken salad!
Jess Jankowski says
Gina, so glad you enjoy it!
Nellie Tracy says
Love this recipe! So light, makes a perfect lunch item!
Jess Jankowski says
We love having it for lunch!