5-Ingredient Cranberry & Pecan Chicken Salad

This Cranberry & Pecan Chicken Salad balances savory rotisserie chicken, crunchy toasted pecans, and sweet, chewy dried cranberries tossed in a quick creamy dressing. It’s perfect for low-effort meal prep, lunch wraps, or piled high on toasted croissant rolls.

The 5 Ingredients

1. Rotisserie Chicken (3 cups, diced or shredded) – Pre-cooked chicken breasts or thighs keep prep under 10 minutes.
2. Dried Cranberries (½ cup) – Adds a sweet, tart pop to every bite.
3. Pecans (½ cup, chopped and toasted) – Provides rich, buttery crunch.
4. Mayonnaise or Greek Yogurt (½ cup) – Forms the creamy dressing base (use half mayo and half Greek yogurt for a lighter twist).
5. Celery (2 stalks, finely diced) – Adds a fresh, crisp texture.

(Pantry staples: 1 tsp Dijon mustard, salt, and freshly cracked black pepper).

Step-by-Step Instructions

1. Toast the Pecans: Heat a dry skillet over medium heat. Add the chopped pecans and toast for 3 to 4 minutes, stirring constantly until fragrant and light golden brown. Set aside to cool.
2. Mix the Dressing: In a large bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth.
3. Combine Ingredients: Add the shredded rotisserie chicken, dried cranberries, diced celery, and cooled toasted pecans to the bowl.
4. Toss & Chill: Fold everything together gently until evenly coated in the dressing. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve: Scoop into lettuce wraps, hollowed-out tomatoes, or serve between sliced brioche or croissants!

Pro Tips & Shortcuts

• Canned Chicken Option: In a rush? Swap the rotisserie chicken for two 12.5-oz cans of premium chunk white chicken breast (drained well).
• Fruit Swaps: Swap or combine the dried cranberries with chopped fresh Granny Smith apples or seedless red grapes for extra juiciness.