This cranberry pecan chicken salad is a staple for lighter lunches, picnic baskets, and those afternoons when you want something fresh but substantial. I first put this combination together on a warm spring afternoon when my fridge held leftover poached chicken, a jar of mayo, and a handful of pantry staples. The result was unexpectedly perfect: the sweetness of honey and dried cranberries balanced the buttery pecans, while the poppy seed dressing added a gentle tang and shimmer. It became our go-to for fast weeknight meals and an easy dish to bring to potlucks.

What makes this salad special is how each element plays a clear role in texture and flavor. The chicken provides a neutral, meaty canvas; pecans add crunch and a toasted, almost caramel note; dried cranberries bring bright acidity and chew; and the dressing ties everything together with creamy, slightly sweet notes and tiny pops from the poppy seeds. Over time I refined the dressing ratio so it clings to the ingredients without drowning them, and I learned that chilling for a short time improves the melding of flavors dramatically.

Ingredients

• Mayonnaise: 1/2 cup — use a good-quality full-fat mayo like Hellmann’s or Duke’s for the creamiest mouthfeel; it’s the base that helps the dressing cling to the chicken.
• Sour cream: 1/4 cup — adds a mild tang and softens the sweetness of honey; Greek-style will be thicker and slightly more acidic.
• Honey: 2 tablespoons — softens the sharpness of mustard and complements the dried cranberries; use runny honey for easy whisking.
• Dijon mustard: 1 tablespoon — provides a clean, sharp edge that cuts through the creaminess and balances the sweetness.
• Poppy seeds: 1 tablespoon — small but essential for the signature poppy seed dressing texture and flavor.
• Salt: to taste — start with 1/4 teaspoon and adjust after tossing.
• Cooked chicken breast: 4 cups chopped — rotisserie or poached breast works great; aim for uniform, bite-sized pieces for even coating.
• Pecans: about 1 1/4 cups chopped — lightly toasting them in a dry skillet for 3 to 4 minutes deepens the flavor and adds extra crunch.
• Dried cranberries: 1/2 cup — tart and chewy; if yours are very sweet, reduce the honey slightly in the dressing.
• Green onions: 4, thinly sliced — add a bright oniony note and fresh color; both white and green parts work well.

Instructions

Make the dressing: In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon poppy seeds and a pinch of salt until smooth and homogeneous. Whisking by hand for 30 to 45 seconds ensures the honey emulsifies through the mayo, giving a glossy dressing with evenly suspended poppy seeds. Prepare salad components: In a large mixing bowl combine 4 cups chopped cooked chicken, 1 1/4 cups chopped pecans, 1/2 cup dried cranberries and 4 sliced green onions. If using cold rotisserie chicken, shred or chop to bite-size pieces so the dressing coats each piece evenly. Combine and toss: Pour the dressing over the chicken mixture and gently fold with a rubber spatula until everything is evenly coated. Work carefully so the pecans retain some crunch and the cranberries remain distributed rather than sinking to the bottom. Taste and adjust: Taste and add salt if needed—start with an additional 1/8 teaspoon if it seems flat. If you prefer a brighter profile, add 1 teaspoon lemon juice and stir; if sweeter, 1 teaspoon more honey will lift the flavors.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To retain the best texture, pack a portion of toasted pecans separately and add them just before serving if you plan to keep the salad for more than 24 hours—this preserves crunch. When reheating is desired (for example, to serve warm), gently bring to room temperature and stir; avoid heating the entire salad in the microwave, which will break emulsion and change texture. Use glass or BPA-free plastic containers and label with the date for food-safety tracking.

Ingredient Substitutions

If you need a lighter dressing, substitute half the mayonnaise with plain Greek yogurt—this will increase tang and reduce calories. For a nut-free version, replace pecans with toasted pumpkin seeds or sunflower seeds (use a 1:1 swap). To make this dairy-free, use a dairy-free mayonnaise and swap sour cream for a dairy-free yogurt or additional mayo. For less sweetness, reduce the honey to 1 tablespoon and consider using tart cherries instead of cranberries for a different fruit profile.

Serving Suggestions

This works beautifully spooned over mixed baby greens with a drizzle of extra dressing and a sprinkle of chopped parsley. It’s also open-faced on toasted sourdough, sandwiched in croissants for brunch, or stuffed into halved avocados for an elegant low-carb plate. Pair with a crisp white wine or sparkling water with lemon for a bright refreshment, and add a simple fruit salad to round out the meal during warmer months.

Cultural Background

Chicken salads with fruit and nuts are a long-standing tradition in American cuisine, often appearing at luncheons and summer gatherings. The combination of poultry, a creamy dressing, nuts, and dried fruit reflects a balance of textures and flavors that became popular in mid-20th-century home cooking. Poppy seed dressings gained popularity for their delicate sweetness and were commonly paired with salads that include apple, celery, or dried fruit; here the poppy seeds add that classic, approachable note.

Seasonal Adaptations

In winter, swap dried cranberries for chopped dried figs or tart cherries and add a pinch of cinnamon for warmth. In summer, fold in diced apple or pear for fresh crunch and swap green onions for fresh chives. During holidays, add a handful of pomegranate seeds for color and a festive pop, or stir in a spoonful of cranberry relish for an extra tart punch.

Meal Prep Tips

Make the dressing up to 3 days ahead and keep refrigerated in a sealed jar—shake before using. Chop chicken and store separately from pecans and dressing if prepping for several days; assemble the salad no more than 24 hours before serving for best texture. Portion into individual airtight containers for grab-and-go lunches: pack crackers or croissant halves on the side rather than mixing them in to avoid sogginess.

Make this salad your own—experiment with different nuts, fruits, or a lighter dressing base until you find your favorite balance. It’s an easy, adaptable dish that brings bright color and satisfying texture to any table, and I love how it manages to be both everyday and special at the same time.