cranberry pecan chicken salad

(3)
Blue Ribbon Recipe by
Jenny Powers
Abingdon, VA

I love to experiment when I make chicken salad. This recipe is my favorite and is excellent served as a sandwich or an appetizer with crackers. I hope it is your favorite too.

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Blue Ribbon Recipe

This cranberry pecan chicken salad is not your average chicken salad. Super savory, there are pops of sweetness from the dried cranberries. Pecans add a nutty flavor and celery gives the chicken salad a satisfying crunch. Tarragon is slightly sweet and a wonderful herb to complement the creamy chicken salad. It's a great recipe to have handy because it can be served at an assortment of events like a baby shower or brunch and it makes an easy lunch any day of the week.

— The Test Kitchen @kitchencrew
(3)
yield serving(s)
prep time 3 Hr 10 Min
cook time 15 Min
method Blend

Ingredients For cranberry pecan chicken salad

  • 4-5 c
    cooked, chopped white meat chicken
  • 3 stalk
    celery, finely chopped
  • 1/2 c
    dried cranberries
  • 3/4 c
    finely chopped pecans
  • 1 1/2 c
    mayonnaise
  • 2 tsp
    dried tarragon
  • salt and pepper, to taste

How To Make cranberry pecan chicken salad

Test Kitchen Tips
2 large chicken breasts equaled about 4 cups of chopped chicken. We added 1 tsp salt and 1/2 tsp black pepper.
  • Toss together the chicken, celery, dried cranberries, and pecans.
    1
    Toss together the chicken, celery, dried cranberries, and pecans.
  • Fold in the mayonnaise, tarragon, salt, and pepper.
    2
    Fold in the mayonnaise, tarragon, salt, and pepper. It might look like you have too much mayo, but you don't. The dry ingredients soak up the mayo especially the cranberries when they plump up.
  • Prepare this a couple of hours ahead of time and put in the refrigerator to chill.
    3
    Prepare this a couple of hours ahead of time and put in the refrigerator to chill. Check on it after about an hour. You might want to add more mayo.
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