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This cranberry pecan chicken salad is not your average chicken salad. Super savory with pops of sweetness from the dried cranberries, a nutty crunch from the pecans, and just enough tarragon to make you wonder what that flavor is — it’s the kind of thing that disappears fast at a gathering and gets requested just as fast. Serve it on a croissant, pile it on crackers, or eat it straight from the bowl. No judgment.
Why You’ll Love It
- Unexpected flavor combo — dried cranberries and tarragon take this way beyond basic chicken salad
- Perfect for any occasion — works as a sandwich, appetizer with crackers, or easy lunch all week
- Better the longer it sits — make it ahead and the flavors come together beautifully in the fridge
- That satisfying crunch — celery and finely chopped pecans give every bite real texture
- Crowd-pleaser every time — people always ask what’s in it, then go back for more
A Few Notes on the Ingredients
The chicken — I almost always poach my own. I know some people use rotisserie and that’s fine, genuinely fine, but for chicken salad specifically I like having control over how it’s seasoned while it cooks. I add a bay leaf and some peppercorns to the water and let it go low and slow, and the texture is just better. More tender. That said, there have been absolutely been weeks where I grabbed a rotisserie bird from the grocery store and used that, and nobody complained.
White meat only. That’s a strong preference. I find dark meat gets a little slippery in chicken salad — maybe that’s just me.
For the pecans, I chop them fairly fine. You don’t want big chunks that fall off the cracker or make the sandwich hard to bite through. Fine but not dust. There’s a range in there.
The mayonnaise — I use a lot. I know. The first time you fold it in, it will look like too much, but it isn’t. The cranberries soak up a lot as they sit, and then when you check it after an hour in the fridge, you might even want to add another spoonful or two. I’m a Hellmann’s person, but use what you use.
Ingredients
- 4 to 5 cups cooked white meat chicken, chopped — I usually cook around 2 pounds of chicken breasts, which gets me there, give or take
- 3 stalks celery, chopped fairly fine — not minced, but small
- ½ cup dried cranberries
- ¾ cup pecans, finely chopped
- 1½ cups mayonnaise — and then more, probably, after it chills
- 2 teaspoons dried tarragon
- Salt and pepper to taste — I go fairly heavy on the pepper
How to Make It
Start by tossing together the chicken, celery, cranberries, and pecans in a big bowl. I use my hands for this, which I know some people find odd, but it’s faster and more even than using a spoon. Just make sure your hands are clean. Obviously.
Once those are mixed together, fold in the mayonnaise. I add it in two or three additions rather than all at once — just feels easier to control. Add the tarragon, a good amount of salt, and a lot of black pepper. Taste it. Adjust. At this point it’ll taste pretty good but also a little sharp and unfinished, which is normal.
Here’s the thing: you have to let it rest. Two hours minimum, I’d say, though I’ve been known to make it the morning of a dinner and leave it all day. An hour in, pull it out of the fridge and give it a stir. You’ll probably notice it’s tighter than when you put it in — the cranberries have soaked up some of the mayo. Add more. Put it back. Check it again before you serve it.
I forgot to do this once — I made it right before people arrived, skipped the chill time because I ran out of hours in the day, and served it immediately. It was fine. But it wasn’t this. The resting really does change it.
Don’t skip the tarragon is my only real instruction, I think. Everything else is negotiable. The tarragon is not.
Variations
A yogurt-mayo mix works well if you want something a little tangier — use half Greek yogurt, half mayo. I tried it and it’s not wrong, just different from what I usually make.
I’ve thought about adding green onion instead of celery, or in addition to it. Haven’t actually done it yet. Maybe this summer.
Someone at some point suggested adding a small spoonful of Dijon and I tried that once and couldn’t really taste it, so I stopped. Might be worth trying for yourself.
If you don’t have tarragon — look, I know not everyone keeps dried tarragon in their pantry, I’m not naive — dried dill works in a pinch. It’s not the same, but it’s not bad. I wouldn’t use fresh dill though. That’s a different recipe.
Storage
Keeps in the fridge for about three or four days, covered. I press plastic wrap directly against the surface, old habit. It’ll continue to absorb mayo as it sits, so you might want to stir in a little more each day if it’s looking dry.
Don’t freeze it. I tried once, years ago, out of curiosity. The texture was not good.
Cranberry Pecan Chicken Salad
Ingredients
- 4-5 cups cooked chicken white meat, chopped
- 3 stalks celery chopped
- 1/2 cup dried cranberries
- 3/4 cup pecans finely chopped
- 1 1/2 cups mayonnaise plus more as needed
- 2 tsp dried tarragon
- salt and black pepper to taste
Instructions
- In a large bowl, combine chicken, celery, cranberries, and pecans.
- Fold in mayonnaise in batches until evenly coated.
- Add tarragon, salt, and pepper. Mix well and adjust seasoning to taste.
- Refrigerate for at least 2 hours to allow flavors to develop.
- Stir before serving and add additional mayonnaise if needed for desired consistency.