
If you’re looking for a recipe that’s as simple as it is stunning, this Cranberry Chicken Salad is about to become your go-to dish. It’s the perfect mix of textures and flavors—think tender chicken, sweet and tangy cranberries, crunchy pecans, and crisp celery, all tied together with a creamy, zesty dressing.
This recipe is great because you can use leftover chicken breast or rotisserie chicken. Hello easy weeknight dinner! It’s naturally gluten-free, which we love, and can be served with a gluten-free tortilla or lettuce if you’re in the mood for a wrap or a gluten-free cracker if you want to bring it to your next event for an easy appetizer.
You’ll love this recipe because…
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 – Opt for shredded chicken rather than cubed—it absorbs the dressing better, resulting in a more cohesive salad. Poached chicken breasts or rotisserie chicken are excellent choices for tender, flavorful meat. If you are gluten-free, like me, be sure to use a gluten-free rotisserie chicken. I love to get mine from Costco!
- Pecans – Lightly toast the pecans in a dry skillet over medium heat until fragrant (2-3 minutes). This simple step enhances their nutty flavor and adds a delightful crunch to the salad.
- Green onions – Slice the green onions thinly for a mild onion flavor that compliments the sweetness of the cranberries and the richness of the dressing. Swap with finely chopped chives, red onion (use sparingly), or shallots for a more delicate flavor.
- Lemon juice – Freshly squeezed lemon juice is key—it adds a bright, zesty flavor that balances the richness of the dressing.
- Dijon Mustard – This adds a subtle tang and depth to the dressing. Opt for a smooth Dijon for a consistent texture.
- 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!
Step-by-step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
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
Entertaining Tips
Storage instructions
Storage: Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir it before serving, as the dressing may separate slightly.
Freezer Option: Freezing is not recommended because the mayonnaise-based dressing can separate, and the texture of the celery and cranberries may become unpleasant.
Leftovers
Repurposing Ideas: Use leftover chicken salad as a filling for gluten-free wraps, sandwiches, or stuffed into bell peppers for a quick lunch.
Freshen It Up: Add a spoonful of extra mayonnaise or a splash of lemon juice to revive the salad if it looks dry after refrigeration.
More gluten-free salads to try
Did you make this recipe?
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Cranberry Chicken Salad
Ingredients
- 3 cups cooked chicken - shredded (approximately 2 chicken breasts, cooked)
- ½ cup pecans - roughly chopped (2 oz, 60g)
- 1/2 cup dried cranberries - 2 oz, 60g
- ¼ cup celery - diced (2.5 oz, 70g)
- ¼ cup green onion - sliced (13g)
- ½ cup mayonnaise - 130g
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard - 10g
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the shredded chicken, pecans, dried cranberries, celery, and green onion to a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, dijon mustard, salt and 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: You can also poach the chicken breast if you want to make the chicken from start to finish yourself. To poach the chicken, place 4 cups of cold water and 2 chicken breasts (about 1.5 lbs) in a large saucepan, ensuring the chicken breasts are fully submerged by an inch. If not, add more water. Add 1 tablespoon of kosher salt to the saucepan. Bring the water to a boil. Once boiling, flip the chicken over and cover the saucepan with a lid. Remove it from the heat for 20 minutes, until the chicken has reached an internal temperature of 165F.
- 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.