Cranberry pecan chicken salad in large serving bowl on a brick countertop.

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…

  • It’s versatile for any occasion. Whether you’re serving it as a main dish, appetizer, or on a buffet, this chicken salad adapts beautifully to casual lunches or elegant gatherings. It even works for an easy weeknight dinner or meal prep, too! 
  • It’s easy to make-ahead for parties. You can prep this chicken salad ahead of time, giving you one less thing to worry about when entertaining. Plus, it tastes even better after resting in the fridge! 
  • It’s gluten-free! This recipe is naturally gluten-free, making it great for those (like me!) who have celiac disease or can’t eat gluten for other reasons. This chicken salad is a crowd pleaser, no matter if you can eat gluten or not.

Looking for more gluten-free chicken recipes? Roasted Chicken Thighs / Gluten-Free Chicken Parmesan / Chicken Enchilada Casserole / Roasted Chicken Poblano Soup

Ingredients

The ingredients for the cranberry pecan chicken salad all laid out in individual serving bowls with name labels on each ingredient such as mayonnaise, green onions, pecans, dried cranberries, pepper, celery, salt, cooked chicken, dijon mustard, and lemon juice.

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.

Mayonnaise, dijon mustard, lemon juice, salt and pepper being whisked together in a large mixing bowl.
Make the gluten-free pie crust and place it in the pie tin.
Mayonnaise, dijon mustard, lemon juice, salt and pepper being whisked together in a large mixing bowl.
Bake the pie with pie weights to ensure that does not puff up in the oven. The pie crust should be lightly golden and no longer shiny on the bottom.
Mayonnaise, dijon mustard, lemon juice, salt and pepper being whisked together in a large mixing bowl.
Cut the bacon and cook until crisp.
Cooked chicken celery, dried cranberries, celery, green onion and pecans in a mixing bowl before they are mixed together.
Cook the onion in the bacon fat.
Mayonnaise, lemon juice, dijon mustard, salt and pepper mixture being poured over cooked chicken, green onions, celery, dried cranberries and pecans in a large mixing bowl.
Add the bacon, onion and cheese to the pie crust.
Cranberry pecan chicken salad being mixed in a large mixing bowl on a brick countertop
Mix together the custard ingredients.

Recipe FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

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!

What can I substitute for pecans?

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.

Can I use Greek yogurt instead of mayonnaise?

Yes, you can substitute all or part of the mayonnaise with Greek yogurt for a tangier and lighter version

Entertaining Tips

  • Elevate the presentation. Serve the chicken salad in a beautiful bowl or on a platter lined with fresh lettuce leaves or kale for an elegant touch. Garnish with a sprinkle of chopped pecans and a few dried cranberries for a pop of color.
  • Offer multiple serving options. Cater to different preferences by presenting the salad alongside gluten-free bread, crackers, or lettuce cups. This way, guests can build their own bites. Add sliced apples or cucumber rounds for a refreshing, unique option. 
  • Create mini chicken salad appetizers. Turn this recipe into easy, shareable appetizers. Spoon small portions onto endive leaves, gluten-free crostini, or gluten-free pita chips. These bite-sized servings are perfect for mingling at parties.
  • Create a salad bar. If you’re hosting a larger gathering, set up a salad bar with toppings like chopped herbs (parsley, dill), additional nuts (slivered almonds, pistachios), or extra veggies (shredded carrots, diced bell peppers). Guests can customize their plates for a personal touch.

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.

Close up shot of a fork holding a full serving of cranberry pecan chicken salad.

More gluten-free salads to try

All Salads

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Close up shot of a fork holding a full serving of cranberry pecan chicken salad.
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Cranberry Chicken Salad

This cranberry pecan chicken salad with a lemon mustard dressing is a delicious gluten-free salad that can be served multiple ways. An easy weeknight dinner, lunch or even appetizer at your next book club, pair with a gluten-free tortilla or gluten-free cracker for some crunch!
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Prep Time 15 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings 6 servings

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.

Nutrition

Calories: 336kcal | Carbohydrates: 10g | Protein: 19g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 388mg | Potassium: 231mg | Fiber: 2g | Sugar: 8g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Serving bowl of cranberry pecan chicken sala.d

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