Cranberry Pecan Chicken Salad sandwich on a French baguette, dressed and served on a plate
5 Stars
4 Votes
Rate This Recipe

Cranberry Pecan Chicken Salad

Pick up an extra rotisserie chicken at the grocery to make this delicious chicken salad the easy way. Toast the pecans for a savory crunch that complements the tart and sweet dried cranberries.

Prep Time:

10 mins.


4 to 6 servings


  • 1/2 cup Blue Plate®️ Mayonnaise
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup dried cranberries (or dried cherries)
  • 1 tablespoon celery, finely diced
  • 1 tablespoon shallot, finely diced
  • 1 1/2 teaspoons Creole mustard
  • 1 1/2 teaspoons orange juice
  • 1 teaspoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 cups roasted chicken, chopped


  1. Combine mayonnaise, pecans, cranberries, celery, shallot, mustard, orange juice, parsley and salt and pepper and mix well.
  2. Fold in the chicken and toss well to combine.
  3. Serve on a baguette, roll or sliced bread, on crackers or as a salad on a bed of greens.
Back To Top Of Page