Rachel's Cranberry Chicken Salad


This cranberry chicken salad is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Prep Time:
15 mins
Total Time:
15 mins


  • 2 cooked chicken breast halves, chopped

  • ½ cup mayonnaise, or to taste

  • 2 green onions, chopped

  • ½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

  • ¼ green apple, shredded

  • ¼ cup chopped pecans

  • 1 tablespoon lime juice

  • ¼ teaspoon dried dill weed

  • 1 pinch salt and black pepper, or to taste


  1. Mix together chicken and mayonnaise in a bowl, stir to coat well. Stir in green onions, dried cranberries, apple, pecans, lime juice, dill weed, salt, and pepper.

  2. Serve immediately or refrigerate for several hours or overnight (the flavor just gets better).


For a fresher flavor, use 1 tablespoon of fresh chopped dill instead of dried dill.

Nutrition Facts (per serving)

384 Calories
30g Fat
16g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 384
% Daily Value *
Total Fat 30g 39%
Saturated Fat 5g 24%
Cholesterol 46mg 15%
Sodium 187mg 8%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Total Sugars 11g
Protein 14g
Vitamin C 3mg 16%
Calcium 20mg 2%
Iron 1mg 4%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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