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Leftover chicken gets a glow-up with this tangy cranberry salad. It's my go-to for laid-back meal prep or making holiday turkey feel totally different. All the good stuff—juicy meat, sweet cranberries, and nutty crunch—just gets tastier after chilling a while.
I put this together the first time with extra turkey after Thanksgiving. Now I can't help buying roast chicken just to whip it up again.
Tasty Must-Haves
- Chicken or turkey that's cooked: Got extra roast meat, rotisserie bird, or leftover holiday turkey? They'll all nail it here
- Dried cranberries: Grab soft, juicy ones—they bring pops of sweetness to the mix
- Red onion and celery, fresh: Both make things way crunchier and sharper. Seriously, don't skip out
- Pecans: Buttery crunch is a game-changer. Toast 'em just a little for a boost
- Sour cream plus mayo: Mixing both makes the creaminess rich—way better than just mayo
- Dijon mustard: Lends a little kick that brings all the flavors together
If raw onion is a bit much for you, let the chopped pieces sit in icy water for several minutes. They stay crunchy but go gentle on your breath.
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Let's Dive In
- Step 1:
- Toast the pecans in a dry skillet until they smell nutty, then let them cool off before you chop them up
- Step 2:
- Prep the red onion—use a sharp knife to slice it up tiny so nobody gets a surprise chunk
- Step 3:
- Chop or shred chicken into chunky bits. I love a mix—different textures keep it interesting. Rotisserie? Use both white and dark meat for big flavor
- Step 4:
- Slice up celery small. Not too tiny—just small enough to get everything together in a forkful
- Step 5:
- Mix the creamy ingredients, mustard, and seasonings all by themselves first so they spread out evenly in the salad
Pro tip I stole from my neighbor who caters: pop the mixing bowl in the fridge for a bit before starting, and everything in your salad will stay crisp and chill longer.
Switch It Up
Sometimes I add chopped apple when I want more crunch, or toss in walnuts if I'm out of pecans. Once, I was low on cranberries and tossed in grapes—now that's a hit with my kids. This one's super forgiving! Try it straight, then mess with mix-ins to find your favorite.
How To Serve
It stands alone, but this salad also shines stuffed in toasted croissants, bundled in crisp lettuce cups, or with slices of tart apple. When I'm having friends over, I fill mini peppers with it and they're gone in seconds.
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Storing Like a Pro
Slip any leftovers into a tight-lidded container in the fridge for up to three days. I always hold a bit of dressing aside to stir in later for a fresh upgrade. If prepping for a crowd, add the nuts at the very last minute—they'll stay extra snappy.
This dish has rescued me a bunch—last-minute guests or those mystery potlucks where you need to bring something good. It's become a staple at our place, and now we intentionally roast extra so there's always plenty to use. Whether you're working with turkey leftovers or a fresh store-bought chicken, this cranberry salad proves you don't need anything fancy for food to hit the spot.
What matters most: sharing food people want to linger over. This has started so many fun chats in my home—I bet it'll do the same for you. Heads-up, though, folks always beg for the how-to. Just part of the deal!
Recipe FAQs
- → What kind of chicken works best?
- Cooked chicken like rotisserie, shredded, or even leftover turkey works well. Just chop it up beforehand.
- → Can I make this lighter?
- Swap sour cream for Greek yogurt and use light mayo to cut some calories.
- → Why chill it first?
- It helps the flavors come together and makes it taste better overall.
- → How long does it last?
- It’ll stay fresh 2-3 days in the fridge if stored in a good container. Add nuts before eating to keep the crunch.
- → What sides go well with it?
- It’s perfect on lettuce, stuffed in wraps or pita, or alongside crackers. Try it in a sandwich too!