Cranberry Chicken Salad – A Delightful Culinary Treat

Every year, my family spends a few weeks vacationing in Florida, and one of the surprising highlights of these trips is a visit to our local Publix. I always look forward to picking up their delicious cranberry chicken salad from the deli. Each time we go, I text Stephie, urging her to recreate it for the blog, and this year, we finally made it happen!

The beauty of preparing this dish at home is the flexibility to tweak it to suit your taste. I’ve made a few adjustments to the Publix version, and I must say, I’m equally obsessed with this homemade rendition. Best of all, I no longer need to wait a year for another trip to Florida to enjoy it!

For those who remember the chicken salads of the ‘80s and ‘90s, this dish serves as a glorious update. Gone are the days of finely shredded chicken, excessive mayonnaise, and the lone celery stick. Instead, we take traditional chicken salad to new heights with an array of flavors and textures in every bite.

This scrumptious cranberry chicken salad is made with shredded rotisserie chicken, crunchy celery, sweet grapes, tart dried cranberries, and pecans, all brought together with just the right amount of mayonnaise and seasoning to enhance the flavors.

Expect satisfying crunch from the celery and pecans, vibrant sweetness from the grapes, and chewiness combined with tang from the cranberries—all perfectly balanced with juicy chicken and creamy mayo. Like my Italian pasta salad and bacon ranch pasta salad, this recipe is ideal for making on a Sunday evening to enjoy for lunch throughout the week without monotony.

This recipe is incredibly easy. If you can cut grapes and stir ingredients in a bowl, you can whip up this cranberry chicken salad effortlessly.

• 1 pound cooked and shredded chicken
• 1 cup mayonnaise
• ½ teaspoon seasoned salt (or salt and pepper to taste)
• ¾ cup diced celery
• 1 cup halved crisp red grapes
• 2 tablespoons finely diced scallions
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans

For the mayonnaise, I highly recommend using a quality brand. Homemade mayonnaise would be fantastic, but I generally opt for Duke’s. To elevate the flavor, consider toasting the pecans before adding them. Simply toss everything (except the pecans) into a large bowl and mix until well combined. Cover and chill in the refrigerator for a few hours before serving.

To keep the pecans crunchy, add them just before serving. The cranberry chicken salad can be stored in an airtight container in the refrigerator for 3-4 days.

This cranberry chicken salad is highly versatile. You can serve it on toasted bread, such as honey oatmeal bread or a fluffy croissant, with crisp lettuce for added texture. It also works wonderfully as a filling for a wrap or pita, or simply enjoyed with your favorite crackers. For a more traditional salad experience, serve it atop a bed of greens.

The beauty of making this recipe at home is its flexibility. While I prefer rotisserie chicken, it is equally delightful with Boar’s Head Everroast Chicken. Just ask your deli for thick slices to cube into pieces. If celery isn’t your favorite, substitute it with diced apple for a refreshing crunch. The pecans can be omitted if desired, ensuring you can adapt the salad to suit personal preferences or dietary restrictions.

No matter how you choose to enjoy it, this cranberry chicken salad is a simple, nutritious lunch that will keep your energy up throughout the day.