Cranberry Pecan Chicken Salad Sandwich Recipe

I’m about to share a chicken salad that’ll make you forget those bland, mayo-heavy versions from the deli counter. This cranberry pecan combination hits all the right notes – you’ve got tender chicken, tart-sweet cranberries that pop in your mouth, and pecans that add that satisfying crunch we all crave. It’s the kind of sandwich that transforms a regular Tuesday lunch into something special, though I won’t spoil exactly how simple it is to pull together.

Why You’ll Love this Cranberry Pecan Chicken Salad Sandwich

Everyone deserves a sandwich that makes lunch feel like a small celebration, and this cranberry pecan chicken salad delivers exactly that.

I can’t think of many combinations more satisfying than tender chicken mixed with sweet cranberries and crunchy pecans.

The beauty lies in the contrast. Sweet meets savory, soft meets crunchy, and somehow that sharp Vidalia onion ties it all together.

Why settle for boring when you can have layers of flavor that actually make you pause mid-bite?

This isn’t just sustenance, it’s comfort food that happens to look fancy.

What Ingredients are in Cranberry Pecan Chicken Salad Sandwich?

The magic of this cranberry pecan chicken salad starts with choosing the right mix of ingredients. You want that perfect balance between creamy and crunchy, sweet and savory, and trust me, getting the proportions right makes all the difference.

I’m a firm believer that simple ingredients, when combined thoughtfully, create something way better than the sum of their parts. This recipe proves that theory beautifully, and most of these items are probably sitting in your kitchen right now.

Ingredients:

• 4 cups diced cooked chicken (about 2 1/2 pounds)
• 1 cup finely diced celery
• 1/2 cup relish (sweet or dill, your choice)
• 1 cup mayonnaise
• 3/4 cup dried cranberries
• 1/2 Vidalia onion, finely diced (about 1/2 cup)
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 cup pecan pieces
• 8 slices bread (white or whole-grain)

Getting the Best Results from Your Ingredients

The chicken is your foundation here, so don’t skimp on quality. Rotisserie chicken works beautifully and saves time, but leftover roasted chicken or even poached chicken breasts will do the trick. Just make sure it’s completely cooled before you start mixing.

Vidalia onions are worth seeking out for their mild, sweet flavor, but if you can’t find them, any sweet onion variety will work. The key is dicing everything uniformly so you get a little bit of each flavor in every bite.

Fresh ground black pepper makes a noticeable difference over the pre-ground stuff, and those pecan pieces should be roughly chopped, not powdered. You want them big enough to provide that satisfying crunch that makes this sandwich special.

How to Make this Cranberry Pecan Chicken Salad Sandwich

Making this cranberry pecan chicken salad is honestly one of those recipes that’s so straightforward, you might wonder if you’re missing something. Spoiler alert: you’re not. Sometimes the best things really are the simplest.

Start by grabbing a large mixing bowl because you’ll need the room. Toss in your 4 cups of diced cooked chicken first, making sure the pieces are roughly bite-sized. Nobody wants to wrestle with massive chunks of chicken while they’re trying to enjoy a sandwich.

Next comes the fun part where you add all the supporting players that make this salad sing. Drop in that 1 cup of finely diced celery, followed by the 1/2 cup of relish. I’m team sweet relish all the way, but if you’re a dill person, you do you.

Add the 1 cup of mayonnaise, 3/4 cup of dried cranberries, and that 1/2 cup of finely diced Vidalia onion.

Season everything with 1 teaspoon of salt and 1 teaspoon of fresh ground black pepper. Trust me on the fresh pepper thing, it really does make a difference. Finally, fold in those 1 cup pecan pieces, and here’s where you want to be gentle. Think of it like you’re tucking them in for a nap, not mixing concrete.

Now here’s the hard part that tests your patience: cover that beautiful bowl and stick it in the fridge for at least 2 hours. I know, I know, waiting is the worst when you’re hungry, but those flavors need time to get acquainted and become best friends.

When you’re ready to build your sandwich, toast those 8 slices of bread if you’re feeling fancy, or leave them soft if that’s more your style.

Scoop about 3/4 to 1 cup of the chicken salad onto one slice, depending on how generous you’re feeling, then top with the second slice. The recipe makes enough for four hearty sandwiches, which means you might actually have leftovers for tomorrow’s lunch.

Cranberry Pecan Chicken Salad Sandwich Substitutions and Variations

Good news for all you picky eaters and ingredient swappers out there: this cranberry pecan chicken salad is basically a blank canvas begging for your personal touch.

Don’t like cranberries? Toss in grapes, dried cherries, or chopped apples instead.

Nuts making you nuts? Try sunflower seeds or toasted almonds. I’m particularly fond of swapping the mayo for Greek yogurt when I’m feeling virtuous.

The relish can become diced pickles, capers, or nothing at all if you’re anti-pickle like my brother.

Switch up the bread too – croissants, pita pockets, or lettuce wraps work beautifully.

What to Serve with Cranberry Pecan Chicken Salad Sandwich

When I’m planning what to serve alongside this cranberry pecan chicken salad sandwich, I always think about balance – you’ve got this rich, creamy filling that needs something crisp and invigorating to cut through all that deliciousness.

I reach for kettle-cooked potato chips first. Their satisfying crunch contrasts beautifully with the sandwich’s creamy texture.

Fresh fruit works wonders too. Apple slices, grapes, or a simple mixed berry bowl add natural sweetness that complements those dried cranberries.

For something more substantial, I’ll prep a light cucumber salad with vinegar dressing or crisp pickle spears. The acidity cuts right through that mayo.

Final Thoughts

This cranberry pecan chicken salad sandwich isn’t just another lunch option – it’s comfort food that happens to be elegant enough for company.

I love how the sweet cranberries balance the savory chicken, while those pecans add the perfect crunch.

It’s one of those recipes that makes you look like you spent hours in the kitchen when you really didn’t.

The flavors get better after chilling, so don’t skip that step. Trust me, your taste buds will thank you for the patience.

Sometimes the best meals are the simplest ones.

Recipe Card

Introduction: This delightful chicken salad combines tender diced chicken with sweet dried cranberries, crunchy pecans, and fresh vegetables for the perfect balance of flavors and textures. Easy to make and elegant enough for entertaining, it’s comfort food that looks impressive but requires minimal effort.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling time)
• Serves: 4

Ingredients:

• 4 cups diced cooked chicken (2 1/2 lb.)
• 1 cup finely diced celery
• 1/2 cup relish (sweet or dill)
• 1 cup mayonnaise
• 3/4 cup dried cranberries
• 1/2 vidalia onion, finely diced (about 1/2 cup)
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 cup pecan pieces
• 8 slices white bread or whole-grain bread

Instructions:

1. Combine chicken, celery, relish, mayonnaise, dried cranberries, diced onion, salt, pepper, and pecan pieces in a large bowl.
2. Mix all ingredients thoroughly until well combined.
3. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
4. When ready to serve, scoop 3/4 to 1 cup of chicken salad onto a slice of bread.
5. Top with a second slice of bread and serve immediately.

Notes:

• Use rotisserie chicken for convenience or leftover roasted chicken for homemade flavor
• Toast the bread for extra texture and to prevent sogginess
• Substitute walnuts or almonds for pecans if preferred
• Make the salad up to 24 hours ahead for even better flavor development
• Add a squeeze of lemon juice to brighten the flavors and prevent browning
• Serve on croissants, lettuce wraps, or crackers for variety
• Adjust mayonnaise quantity based on desired consistency

Nutritional Information:

Frequently Asked Questions

How Long Does Cranberry Pecan Chicken Salad Last in the Refrigerator?

I’d recommend storing your cranberry pecan chicken salad in the refrigerator for no more than three to four days. Make sure you’re keeping it in an airtight container for best freshness.

Can I Freeze Cranberry Pecan Chicken Salad for Later Use?

I wouldn’t recommend freezing cranberry pecan chicken salad because the mayonnaise will separate and become watery when thawed, while the celery and cranberries will lose their texture completely.

What’s the Best Way to Cook Chicken for This Salad Recipe?

I’d recommend poaching or roasting chicken breasts for the best texture. Poaching keeps them moist, while roasting adds flavor. You can also use rotisserie chicken from the store for convenience.

How Many Sandwiches Does This Cranberry Pecan Chicken Salad Recipe Make?

I’ll calculate the sandwich yield based on the recipe portions. With 4 cups of chicken salad and using 3/4 to 1 cup per sandwich, this recipe makes approximately 4-5 sandwiches total.

Can I Make This Chicken Salad Without Mayonnaise for Dietary Restrictions?

I’d substitute Greek yogurt, avocado mash, or olive oil-based dressing for mayonnaise. You’ll get different textures and flavors, but the chicken salad will still taste delicious and meet your dietary needs perfectly.