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Wine Country Chicken Salad with Cranberries & Pecans


The cranberries, honey, celery and pecans add a tasty sweetness and crunchy texture to a traditional chicken salad. A perfect recipe for use with any leftover chicken you might have on hand.

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Rate this recipe 3.9/5 (18 Votes)


  • 4 cups chicken breast, cooked and chopped
  • 1 cup celery, chopped
  • 3/4 cup dried cranberries
  • 3/4 cup pecan, halved
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 4 teaspoon sugar
  • Sea salt and black pepper to taste
  • 1/2 teaspoon poppy seeds, optional


Servings 5


Step 1

In a large bowl combine chicken, celery, cranberries and pecans; mix well.

In a small bowl, combine mayonnaise, vinegar, honey, sugar, sea salt and pepper to taste. Whisk until blended and smooth. Stir in poppy seeds.

Pour over chicken mixture, tossing well.

Refrigerate 2-3 hours.

Serve chilled on lettuce leaves or use to make a sandwich.


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