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Cranberry Chicken Salad with Apples and Pecans

Less than 10 ingredients come together to make this healthy, creamy Cranberry Chicken Salad! Along with the dried cranberries, it’s complete with toasted pecans, crisp bacon, diced apple, fresh rosemary, and creamy mayo.

  • Author: Stacie Hassing
  • Prep Time: 15 mins.
  • Total Time: 15 mins.
  • Yield: Serves 4 1x
  • Cuisine: Whole30, Paleo, Dairy-Free
Creamy chicken salad topped with toasted pecans and dried cranberries on a bed of mixed greens on cream speckled plate

Ingredients

  • 2 cups cooked chicken breast or thighs, cubed or shredded
  • 34 strips bacon, cooked to a crisp and roughly chopped
  • 1 small apple, diced (about 3/4 cup)
  • ⅓ cup diced celery (~1 stalk)
  • ¼ cup diced red onion
  • 3 Tbsp. chopped pecans, toasted 
  • 1/4 cup dried cranberries (may substitute dried cherries or raisin)
  • 2 tsp. fresh rosemary (or 1/2 tsp. dried) 
  • ½ cup mayo (such as Primal Kitchen mayo)
  • Salt and pepper to taste

Instructions

  1. Cook the bacon in a skillet over medium-high heat until crisp. Remove from the heat and place on a paper towel-lined plate and set aside. 
  2. To toast the pecans: add to a skillet over medium-low heat and stir every minute or so, cooking until pecans give off a toasted aroma, about 5-6 minutes. Remove from the heat and set aside. 
  3. Prep the remaining ingredients. 
  4. Combine all of the ingredients in a medium bowl. Stir to combine. 
  5. Serve over a bed of greens and garnish with additional toasted chopped pecans, rosemary, sliced green onion, and/or black pepper if desired.

Notes

 

Nutrition

  • Serving Size: 1/4th recipe
  • Calories: 400
  • Sugar: 10g
  • Sodium: 535mg
  • Fat: 29g
  • Saturated Fat: 4g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 23g