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Cranberry Chicken Salad

Serving size: 4-6

Prep Time: 10

Cook time: 0

FREE OF: gluten, dairy, tomato, coconut, seeds, lime, fish, soy, cauliflower, nut option

Chicken Salad


  • 2 Cups shredded chicken

  • 1/4 Cup celery finely chopped

  • 1/4 Cup red onion finely chopped

  • 1/2 Cup chopped pecans

  • 1/2 Cup dried cranberries

  • 3/4 Cup mayo

  • GF Dairy free bread of choice (we like Canyon)


Combine all ingredients in a bowl and mix

Eat it as a sandwich with the bread, or eat with chips/crackers/ or as is!


We used rotisserie chicken, but feel free to boil your own chicken with garlic, salt, and pepper and shred it. Also if you let this recipe sit overnight, check to make sure the mixture has enough mayo. If left to sit overnight the chicken soaks up the mayo and it could become more dry. Add until you get your desired consistency. We also recommend putting mayo on the bread.


Story behind the recipe:

At one of the restaurants the Chef works at, his boss asked him to create a chicken salad but they were trying to find a way to make it unique. The boss wanted pecans and the Chef suggested cranberry chicken salad. He made this beautifully simple and delicious recipe that we now enjoy for lunches or a simple quick dinner. It's such an easy and quick recipe, but so addicting and satisfying. If you're in a bind to come up with something on the fly, this is a great recipe to remember!

Just looking at this recipe it doesn't seem like anything all that special, but something magical happens with this exact combination of ingredients. So we highly recommend that you stick to the exact ingredients, don't sub the red onion for a different kind of onion or chop them in bigger chunks. It's the exact balance of certain flavors that makes this particular recipe shine from all the rest. If you are allergic to nuts, feel free to omit or if you can have a different nut then replace it with that and let us know how it goes!

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