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Cranberry pecan chicken salad overtop some greens in a bowl and garnished with 2 lemon wedges. Around the bowl is a plate of celery and carrots and a bowl of pecans.
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4.78 from 9 votes

Cranberry Pecan Chicken Salad

A quick and easy meal or meal prep option, this cranberry pecan chicken salad is crunchy and sweet and makes a protein-packed lunch or dinner! It's made with just 7 ingredients and ready in 15 minutes. Gluten-free, dairy-free, paleo, and Whole30.
Course Main Course
Cuisine American
Keyword cranberry chicken salad, cranberry pecan chicken salad, Paleo Chicken Salad, Pecan Chicken Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 cups
Calories 399kcal
Author Kelly Nardo

Ingredients

  • 4 packed cups shredded chicken (1 pound)
  • 1/2 cup chopped celery (65 grams)
  • 1/2 cup pecans (60 grams)
  • 1/2 cup dried cranberries (60 grams)
  • 1/4 cup + 2 tablespoons mayo
  • 2 tablespoons lemon juice
  • zest from one lemon
  • 1/2 teaspoon cinnamon
  • salt and pepper, to taste

Instructions

  • Toast pecans (optional). Heat up a small skillet over medium-low heat. Add pecans and toast for 3-5 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from the heat and set aside. Let cool and roughly chopped. If not toasting your pecans, just roughly chop them.
  • Make the chicken salad. Add all ingredients to a large mixing bowl. Stir well to combine. Adjust according to taste. If you have time, let it chill for a few hours to allow the flavors to come together.
  • Enjoy! Serve in a sandwich, salad, or however you like!

Nutrition

Serving: 1cup | Calories: 399kcal | Carbohydrates: 13g | Protein: 30g | Fat: 25.6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 10.2g | Cholesterol: 91mg | Sodium: 158mg | Potassium: 328mg | Fiber: 2.2g | Sugar: 8.1g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1.4mg