This Cranberry and Pecan Chicken Salad is a fast and easy lunch or dinner.
You just need a few minute to mix together 5 ingredients (plus salt and pepper) and it’s ready to go!
Plus it’s naturally gluten-free, low carb and keto and easy to make Paleo and Whole30 friendly.
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Why this recipe works
Chicken salad is such a convenient meal – it takes just minutes to make and there are so many ways to customize it.
One of my favorite ways is chicken salad with cranberries and pecans. The dried cranberries add both tartness and a bit of sweetness. The pecans add a satisfying crunch.
I like to add green onions (a.k.a. scallions) because they add just enough bite without being as harsh as red onions (typically found in chicken salad). But hey, if you like red onion, use that instead.
And you can use regular cooked chicken (chopped or shredded) or canned chicken. I use canned chicken because it’s so convenient.
You just mix all these ingredients together with mayonnaise, salt and pepper and that’s it! You can serve it on bread (gluten-free if necessary) or in lettuce cups.
And to make this cranberry chicken pecan salad Paleo and Whole30 friendly, use an avocado oil-based mayonnaise such as Chosen, Primal Kitchen or Sir Kensington’s.
For another fun version, try this chicken salad with blueberries and pecans.
What you need
Ingredients:
- 1/2 cup pecan halves
- 4 cans of chicken, no salt added (4-6 oz. each)
- 1/4 cup dried cranberries (for Paleo/Whole30: use unsweetened or fruit juice-sweetened)
- 2-3 green onions, thinly sliced (the white part and as much of the green part if it looks fresh and firm)
- scant 1 cup mayonnaise (for Paleo/Whole30: use a compatible mayo such as Chosen, Primal Kitchen or Sir Kensington’s)
- 1/2 teaspoon fine sea salt, plus more as necessary
- 1/4 teaspoon black pepper, plus more as necessary
- for serving: bread, toast, lettuce cups (Boston lettuce is a good choice)
Equipment:
- a large mixing bowl
- a cutting board
- a chef’s knife
- measuring cups
- measuring spoons
- a can opener
- a fork
- a small skillet (if you want to toast the pecans, see instructions below)
How to make Cranberry and Pecan Chicken Salad
Step 1
Optional but recommended step: toasting the pecans to bring out their flavor. Add the pecans to a cold, dry skillet and place over medium heat. Cook, tossing occasionally, until darkened in spots and smelling toasty, about 5-8 minutes. Transfer to a cutting board.
Step 2
Roughly chop the pecans.
Step 3
Drain the canned chicken and add the chicken to a large bowl. Add the chopped pecans, dried cranberries, sliced green onions, mayonnaise, salt and pepper. Use a fork to stir everything together, breaking up the chunks of chicken.
Step 4
Taste and add more salt or pepper, if necessary. Serve on bread, toast or lettuce cups.
Frequently Asked Questions
You can use cooked chicken breast instead of canned chicken. Cut it into small pieces or shred it. You’ll need about 2 cups (from about 10-12 oz. of breasts).
You can use other nuts, such as almonds, walnuts or hazelnuts.
You can use other dried fruit, such as dates, dried cherries or dried blueberries.
You can use diced red onion instead of the green onions. You’ll need about 2-3 tablespoons.
You can use plain, unsweetened Greek yogurt in place of the mayonnaise.
If you can only find canned chicken with salt added, omit the 1/2 teaspoon sea salt. Taste the chicken salad after mixing everything together and add salt if necessary.
Store it in the fridge for up to 5 days. Give it a good stir before serving.
I do not recommend freezing it.
Other recipes you might like:
- Whole30 Chicken Salad with Blueberries and Pecans
- Caesar Tuna Salad
- Tuna Sardine Salad
- Harvest Salad with Chicken
Cranberry and Pecan Chicken Salad (Paleo, Whole30)
Ingredients
- ½ cup pecan halves
- 4 (4-6 oz.) cans chicken, no salt added
- ¼ cup dried cranberries (for Paleo/Whole30: use unsweetened or fruit juice-sweetened)
- 2-3 green onions, thinly sliced (the white part and as much of the green part if it looks fresh and firm)
- scant 1 cup mayonnaise (for Paleo/Whole30: use a compatible mayo)
- ½ teaspoon fine sea salt plus more as necessary
- ¼ teaspoon black pepper plus more as necessary
- for serving: bread or toast (gluten-free, if necessary), lettuce cups
Instructions
- Optional but recommended step: toasting the pecans to bring out their flavor. Add the pecans to a cold, dry small skillet and place over medium heat. Cook, tossing occasionally, until darkened in spots and smelling toasty, about 5-8 minutes. Transfer to a cutting board.
- Roughly chop the pecans.
- Drain the canned chicken and add the chicken to a large bowl. Add the chopped pecans, dried cranberries, sliced green onions, mayonnaise, salt and pepper. Use a fork to stir everything together, breaking up the chunks of chicken.
- Taste and add more salt or pepper, if necessary. Serve on bread, toast or lettuce cups.
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