Why You’ll Love This Recipe

I love this chicken salad because it comes together in just minutes with simple pantry ingredients. The dried cranberries add a burst of sweetness that pairs so well with the savory chicken and creamy mayo, while the pecans bring a satisfying crunch. It’s versatile, too—I can serve it on bread, in lettuce wraps, or with crackers for snacking. Best of all, it requires zero cooking, making it an effortless option on busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12.5 oz canned chicken breast chunks
¾ cup mayonnaise
½ teaspoon salt
½ teaspoon black pepper
½ tablespoon onion powder
½ cup chopped green onions
½ cup pecan pieces
½ cup dried cranberries
1 cup shredded mozzarella cheese

Directions

I start by adding the canned chicken breast chunks to a medium mixing bowl, breaking them apart with a fork until evenly shredded.
I stir in the mayonnaise, salt, pepper, and onion powder until the chicken is well-coated.
I fold in the chopped green onions, pecan pieces, and dried cranberries until everything is evenly mixed.
I add the shredded mozzarella and give it one final stir.
I serve it right away or chill it for 30 minutes to let the flavors meld together.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 12 minutes
Total Time: 12 minutes

Variations

Nut-free: I leave out the pecans or swap them with sunflower seeds for crunch without nuts.
Cheese swap: Cheddar, Monterey Jack, or even feta can be used instead of mozzarella.
Fresh twist: I add diced apples or grapes for extra sweetness and freshness.
Protein options: I use shredded rotisserie chicken or leftover grilled chicken instead of canned.
Lightened up: I replace part of the mayo with plain Greek yogurt for a tangier, lighter version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold salad, no reheating is needed—I just give it a quick stir before serving again.

FAQs

Can I make this salad ahead of time?

Yes, I often make it in the morning and let it chill until lunchtime. The flavors meld together even more after a few hours.

What can I serve this with?

I love it in sandwiches, lettuce wraps, or scooped onto crackers. It’s also great as a topping for a fresh green salad.

Can I use fresh cranberries instead of dried?

Dried cranberries work best here, but if I want to use fresh, I chop them finely and add a touch of honey or sugar to balance the tartness.

Is mozzarella the best cheese for this salad?

Mozzarella keeps the flavor mild and creamy, but sharper cheeses like cheddar or even blue cheese can add more punch if I want stronger flavor.

Can I freeze chicken salad?

I don’t recommend freezing it—the mayo and cheese don’t thaw well. It’s best enjoyed fresh within a few days.

Conclusion

This Chicken Salad with Cranberries is a creamy, flavorful recipe that’s perfect when I need a fast, satisfying meal. It’s sweet, savory, crunchy, and versatile—delicious in sandwiches, wraps, or straight from the bowl. Whether I’m making lunch for myself or prepping a quick meal for the family, this recipe always comes through.