This cranberry chicken salad combines tender shredded chicken, sweet dried cranberries, crunchy pecans, and crisp celery in a creamy lemon mustard dressing. The sweet-tart cranberries and toasted pecans add texture and flavor to every bite, while the tangy dressing ties everything together.
You can make this salad with leftover chicken breast or rotisserie chicken, which makes it great for weeknight dinners or meal prep. It’s naturally gluten-free and works as a main dish, sandwich filling, appetizer, or lunch served over greens or with gluten-free crackers.
Why You’ll Love this Recipe
Looking for more gluten-free chicken recipes? Roasted Chicken Thighs / Gluten-Free Chicken Parmesan / Chicken Enchilada Casserole / Roasted Chicken Poblano Soup
Ingredients
Tip
Let the salad rest in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and develop. A little patience transforms a good chicken salad into a truly unforgettable one!
Ingredient Notes
- Chicken – Use shredded rotisserie chicken for the fastest prep, or poach your own chicken breasts. Shredded chicken absorbs the dressing better than cubed chicken and creates a more cohesive salad. If using rotisserie chicken and you’re gluten-free, make sure it’s certified gluten-free (I get mine from Costco).
- Pecans – Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. This brings out their natural oils and adds a deeper, nuttier flavor. Roughly chop them so you get some in every bite without overwhelming the salad.
- Celery – Dice the celery small (about 1/4-inch pieces) for the best texture. The crunch is essential to balance the soft chicken and chewy cranberries.
- Green onions – Slice both the white and green parts thinly. Green onions add a mild onion flavor that complements the sweet cranberries without overpowering the salad. Substitute with finely chopped chives, red onion (use sparingly), or shallots.
- Lemon juice – Fresh lemon juice is essential. Bottled lemon juice has a flat, artificial taste that won’t give you the bright, zesty flavor this dressing needs. You’ll need about half a lemon for 1 tablespoon of juice.
- Kosher salt – I prefer kosher salt rather than table salt for this recipe, but either are fine. Start small and adjust after mixing the salad. Depending on how the chicken is cooked, it may already have some salt in it. You can always add more salt, but you can’t take it away!
Recipe FAQs
Absolutely! Rotisserie chicken is a great shortcut. Just shred or chop the meat and use it as you would the cooked chicken breasts in the recipe. If you are gluten-free, be sure that your rotisserie chicken is gluten-free as not all are!
If you need a nut-free option, try sunflower seeds or pumpkin seeds for added crunch. Walnuts or slivered almonds are excellent alternatives if you can have nuts but don’t have pecans on hand.
Yes, you can substitute all or part of the mayonnaise with Greek yogurt for a tangier and lighter version
Expert Tips
Storage instructions
Make Ahead: Prep this salad up to 1 day ahead. Store in an airtight container in the refrigerator and the flavors will actually improve overnight.
Refrigerate: Store in an airtight container for up to 3 days. Stir before serving, as the dressing may settle. Add 1-2 tablespoons of mayonnaise if the salad looks dry.
Serving Suggestions
Serve this cranberry chicken salad on gluten-free bread, with crackers, or in lettuce cups. For gatherings, set up a salad bar with optional toppings like chopped herbs, extra nuts, and diced vegetables so guests can customize their servings. Serve alongside Roasted Corn and Bacon Red Potato Salad, Gluten-Free Dinner Rolls and Gluten-Free Cheddar Rosemary Drop Biscuits for a complete buffet spread.
More gluten-free salads to try
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Cranberry Chicken Salad
Ingredients
- 3 cups (420 g) cooked chicken - shredded (approximately 2 chicken breasts, cooked)
- ½ cup (60 g) pecans - roughly chopped
- ½ cup (60 g) dried cranberries
- ¼ cup (25 g) celery - diced
- ¼ cup (15 g) green onion - sliced (13g)
- ½ cup (130 g) mayonnaise
- 1 tablespoon (15 g) lemon juice
- 2 teaspoons (10 g) dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Add shredded 3 cups (420 g) cooked chicken, ½ cup (60 g) pecans, ½ cup (60 g) dried cranberries, ¼ cup (25 g) celery, and ¼ cup (15 g) green onion to a large mixing bowl.
- In a small bowl, whisk together ½ cup (130 g) mayonnaise, 1 tablespoon (15 g) lemon juice, 2 teaspoons (10 g) dijon mustard, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper until smooth.
- Pour the dressing over the chicken mixture.
- Mix together with a rubber spatula or large spoon until well combined. Add additional mayonnaise if needed to get the correct consistency. Taste and adjust salt and pepper as needed.
- Refrigerate for 30 minutes to let the flavors meld together before serving.
Notes
- Use leftover chicken: You can use leftover chicken breast or rotisserie chicken to make this recipe easy for weeknight dinners.
- How to poach chicken: To poach chicken breasts, place 2 chicken breasts (about 1.5 lbs) in a large saucepan with 4 cups cold water and 1 tablespoon kosher salt. The water should cover the chicken by 1 inch. Bring to a boil, then flip the chicken, cover with a lid, and remove from heat. Let sit for 20 minutes until the chicken reaches 165°F.
- Gluten-free: If you have celiac disease, like me, or are on a gluten-free diet for any reason, be sure to use ingredients that are gluten-free. If you are using rotisserie chicken in this recipe, make sure it’s gluten-free.
