Chicken Salad isn’t just another recipe in my rotation. It’s the one I go back to every time I have leftover rotisserie chicken and need something fast, filling, and full of flavor. The sweet cranberries, toasted pecans, and creamy dressing hit that perfect balance between comfort and crunch. I first made this on a busy Sunday afternoon, not expecting much. But after one bite, my family asked me to write it down. That was the moment I knew it was a keeper.
If you’re someone who craves something satisfying but doesn’t want to spend hours in the kitchen, this chicken salad is for you. Whether it’s packed into croissants for a quick lunch, spooned into lettuce cups for a lighter bite, or simply eaten by the forkful straight from the bowl, this recipe just works. No fuss. No strange ingredients. Just real food that tastes like it took more effort than it actually did.
Jump to:
Why You’ll Love This Recipe
- Fast and Fuss-Free: Ready in just 20 minutes with cooked or rotisserie chicken. No cooking required, just chop, mix, and serve.
- Sweet Meets Savory: Tart cranberries and nutty pecans balance perfectly with creamy dressing and tender chicken. Every bite hits all the right notes.
- Meal Prep Friendly: Make a batch and enjoy it for days. It keeps well in the fridge and tastes even better the next day.
- Endlessly Customizable: Swap in apples, grapes, almonds, or even Greek yogurt. This recipe is flexible enough to match your mood or what’s in your pantry.
- Perfect for Any Occasion: Lunches, showers, picnics, snacks, or quick dinners. Serve it in croissants, wraps, lettuce cups, or straight from the bowl.
Ingredients You'll Need
- Cooked Chicken – About 2 and a half cups, chopped. Rotisserie chicken works beautifully for both flavor and convenience.
- Dried Cranberries – Half a cup, roughly chopped. Their sweet-tart bite adds brightness and contrast.
- Pecans – A third cup, chopped. Toast them for extra crunch and warmth.
- Celery – One stalk, diced. Brings that crisp, refreshing snap to every bite.
- Green Onion – Two stalks, chopped. Milder than red onion but still adds a nice zing.
- Mayonnaise – Three-quarters cup. Creamy base that ties everything together.
- Lemon Juice – Four teaspoons. Adds a pop of acidity to balance the richness.
- Honey – One tablespoon. A touch of sweetness that softens the tang.
- Salt – Half a teaspoon. Enhances all the flavors.
- Garlic Powder – A quarter teaspoon. Adds subtle depth without overpowering.
- Black Pepper – Just an eighth of a teaspoon. Enough to bring a little warmth.
📌 Note: You’ll find all ingredient measurements listed below in the recipe card.
How to Make Chicken Salad
Step 1: Prep your ingredients
Start by chopping the cooked chicken into bite-sized pieces. Roughly chop the dried cranberries and pecans. Dice the celery and slice the green onions thin. Set everything aside in separate bowls or on a clean cutting board.
Step 2: Mix the salad base
In a large mixing bowl, combine the chopped chicken, cranberries, pecans, celery, and green onion. Gently stir everything together until well-distributed.
Step 3: Make the dressing
In a smaller bowl, whisk together the mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper. Blend until smooth and creamy.
Step 4: Combine it all
Pour the dressing over the chicken mixture. Use a spoon or spatula to fold everything together until every bit is evenly coated and creamy.
Step 5: Serve and enjoy
Scoop the chicken salad onto a croissant, wrap it in lettuce, stuff it into a pita, or just grab a fork and dig in. You can serve it immediately or let it chill in the fridge for 30 minutes to deepen the flavor.
Pro Tips from My Kitchen
✓ Toast the Pecans for Extra Flavor – Don't skip this. Toasting pecans in a dry skillet for just a few minutes brings out a deep, nutty flavor that makes the salad pop. Stir them often and don’t walk away. Once they smell amazing, they’re done.
✓ Chop Everything Small – Smaller, uniform pieces mean better texture and easier bites. Plus, it helps the dressing coat everything evenly without clumps.
✓ Let It Chill Before Serving – If you have time, refrigerate the salad for 30 minutes before serving. It helps the flavors meld and gives it that made-ahead magic. It also firms up a bit, which makes it perfect for sandwiches.
✓ Use Rotisserie Chicken – It saves time and adds built-in flavor. Just remove the skin and shred or chop the meat. It’s a great shortcut that still tastes homemade.
✓ Don’t Overdo the Dressing – Add most of the dressing, stir, then taste. If it needs more, go for it. But starting with less keeps you from ending up with a soggy salad.
Frequently Asked Questions about Chicken Salad
It keeps well for up to 3 days in an airtight container. The flavors actually get better after a few hours. Just give it a quick stir before serving if it's been sitting.
Absolutely. In fact, it tastes even better the next day once everything has had time to blend together. Just wait to add it to croissants or bread until right before serving so things don’t get soggy.
Freezing isn’t recommended for this recipe. The mayo and fresh ingredients tend to separate or lose their texture after thawing. It’s best enjoyed fresh or within a few days.
Croissants are my personal favorite for that buttery, flaky texture. But soft sandwich rolls, pita pockets, or even crackers work great too. For a low-carb option, spoon it into lettuce cups.
Yes. Just make sure your mayo is dairy-free (most are) and skip the honey if needed. You can also try a plant-based yogurt if you want a lighter twist.
Chicken Salad Recipe
Ingredients
- 2½ cups cooked chicken, chopped about 2 breasts or 14 oz
- ½ cup dried cranberries roughly chopped
- ⅓ cup pecans chopped and toasted
- ⅓ cup celery 1 stalk, diced
- ¼ cup green onion 2 pieces, chopped
- ¾ cup mayonnaise
- 4 teaspoons lemon juice
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
Instructions
- Prep your ingredients. Chop the cooked chicken into bite-sized pieces. Roughly chop the cranberries and pecans, dice the celery, and slice the green onions. Set aside.
- In a large mixing bowl, combine the chicken, cranberries, pecans, celery, and green onions. Gently mix to distribute evenly.
- In a separate bowl, whisk together mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until smooth.
- Pour the dressing over the salad mixture and fold until everything is evenly coated and creamy.
- Serve in croissants, wraps, lettuce cups, or enjoy it straight from the bowl. Optionally chill for 30 minutes before serving.
Notes
- Toast the pecans in a dry skillet for extra flavor.
- Chop ingredients small for better texture.
- Chill the salad for 30 minutes before serving for best taste.
- Start with less dressing and add more if needed.
- Using rotisserie chicken adds flavor and saves time.
Leave a Reply