Cranberry Pecan Chicken Pasta Salad Recipe

There’s something about a dish that feels both comforting and celebratory at the same time, and that’s exactly what this Cranberry Pecan Chicken Pasta Salad delivers. Perfect for warm summer picnics, casual backyard gatherings, or even a bright addition to a holiday buffet, this salad combines hearty, tender chicken with the nutty crunch of toasted pecans, sweet bursts of cranberries, and a creamy, tangy dressing that ties everything together.

The inspiration for this recipe came from a simple family tradition. Every summer, my family would host a weekend cookout by the lake, and I wanted a dish that could travel well, stay fresh in the sun, and still feel special. Over the years, this combination of flavors became a favorite, celebrated not just for its taste but also for the memories it evokes. It’s a dish that bridges the gap between casual and elegant, making it an ideal choice whether you’re serving a small family dinner or a larger gathering.

Not only is this salad visually appealing with its pops of red cranberries, golden pecans, and green herbs, but it also provides a wonderful balance of textures and flavors. The pasta serves as a hearty base, while the juicy chicken ensures the dish is filling. The sweet-tart cranberries pair beautifully with the crunchy, toasted pecans, and the creamy dressing binds it all together, creating a symphony of flavors in every bite.

Whether you’re a seasoned cook looking for a fresh twist on a pasta salad or a novice wanting a foolproof crowd-pleaser, this recipe is easy to follow and yields a salad that’s sure to impress. The best part? It’s versatile. You can enjoy it warm, chilled, or at room temperature, making it a flexible option for any occasion.

Ingredients

• 2 cups rotini or bowtie pasta

• 2 cups cooked chicken breast, diced or shredded

• 1/2 cup dried cranberries

• 1/2 cup pecans, toasted

• 1/4 cup red onion, finely chopped

• 1/2 cup celery, diced

• 1/2 cup mayonnaise

• 1/4 cup Greek yogurt

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (optional, for garnish)

Directions

1. Cook the pasta: Start by bringing a large pot of salted water to a rolling boil. Using enough water ensures that the pasta cooks evenly and doesn’t stick together. Once the water is boiling, add your pasta—rotini or bowtie works best for this salad, as their twists and folds hold the dressing beautifully. Cook the pasta according to the package instructions, but be careful not to overcook; aim for al dente, where the pasta is tender yet still slightly firm in the center. Overcooked pasta can become mushy, which will affect the texture of your salad. After cooking, drain the pasta in a colander, then rinse it under cold running water to halt the cooking process. This step not only cools the pasta for your salad but also removes excess starch, helping prevent it from clumping together. Set the pasta aside in a large mixing bowl while you prepare the other ingredients.

2. Prepare the chicken: If your chicken isn’t pre-cooked, start by seasoning boneless, skinless chicken breasts generously with salt and freshly ground black pepper. You can also add a pinch of garlic powder or paprika for extra flavor if desired. Grill the chicken over medium-high heat or pan-sear it in a skillet with a little olive oil until fully cooked through—usually about 5–7 minutes per side, depending on thickness. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the heat and allow it to rest for at least 5 minutes. Resting is key because it lets the juices redistribute, keeping the chicken moist and flavorful. After resting, dice or shred the chicken into bite-sized pieces, perfect for mixing into the pasta salad.

3. Toast the pecans: While the chicken rests, add a dry skillet over medium heat and toast the pecans. Spread them evenly in the pan and shake or stir occasionally to prevent burning. Toasting typically takes 3–5 minutes and is done when the nuts become fragrant and lightly browned. This step enhances the nutty flavor and adds a satisfying crunch to your salad. Once toasted, transfer the pecans to a plate and let them cool completely before combining with the other ingredients.

4. Mix the dressing: In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth. Then add Dijon mustard, honey, apple cider vinegar, and garlic powder, stirring until well combined. Taste the dressing and season with salt and freshly ground black pepper as needed. The dressing should be creamy but tangy with a slight sweetness from the honey. Adjust the balance according to your taste preferences—if you like it tangier, add a little more vinegar; if you prefer it sweeter, a touch more honey works beautifully.

5. Assemble the salad: In a large mixing bowl, combine the cooled pasta, diced chicken, dried cranberries, toasted pecans, finely chopped red onion, and diced celery. Pour the prepared dressing over the mixture and toss gently to coat all the ingredients evenly. Be careful not to overmix, as this could break up the pasta or make the salad too mushy. The goal is to have every bite balanced with pasta, chicken, nuts, and cranberries.

6. Chill before serving: For optimal flavor, cover the assembled salad and refrigerate for at least one hour. Chilling allows the flavors to meld together, making the salad even more flavorful and refreshing. If you’re in a hurry, you can serve immediately, but resting improves the texture and taste significantly.

7. Garnish and serve: Just before serving, sprinkle freshly chopped parsley over the top of the salad for a pop of color and fresh flavor. This step is optional but adds visual appeal and a subtle herbal note. Serve the salad chilled, directly from the refrigerator, or allow it to come to room temperature for a slightly softer texture. It pairs beautifully with a light white wine, crusty bread, or as a side dish alongside grilled vegetables.

Tips for the Perfect Cranberry Pecan Chicken Pasta Salad

• Cook pasta al dente: Overcooked pasta can become mushy when mixed with the creamy dressing. Rinse it with cold water after draining to stop the cooking and prevent sticking.

• Use high-quality mayonnaise and Greek yogurt: Since the dressing is a star component of this salad, using fresh, flavorful ingredients will make a big difference.

• Toasting pecans: Don’t skip this step. Toasting enhances their nutty flavor and adds a wonderful crunch.

• Customizing your salad: Swap rotini for bowtie, penne, or even fusilli pasta. Add grapes or apple chunks for extra sweetness, or try substituting walnuts for pecans if desired.

• Make ahead: This salad is ideal for meal prep. You can prepare it a day in advance, but for optimal texture, add pecans just before serving.

Why This Salad Is Perfect for Any Occasion

Cranberry Pecan Chicken Pasta Salad strikes the perfect balance between casual and refined, making it ideal for multiple occasions:

• Summer picnics and BBQs: Chilled pasta salad is refreshing on hot days, easy to transport, and doesn’t require reheating.

• Holiday gatherings: The red cranberries and toasted pecans give this salad a festive look that fits right in on holiday tables.

• Potlucks and parties: It’s a crowd-pleaser with a mix of sweet, savory, creamy, and crunchy textures. Guests will return for seconds.

• Family dinners: It’s filling and nutritious, offering protein from the chicken, healthy fats from pecans, and fiber from the pasta and vegetables.

Nutritional Benefits

While indulgent and delicious, this salad also provides some nutritional benefits:

• Chicken: A lean source of protein to keep you satisfied.

• Pecans: Packed with heart-healthy fats, fiber, and essential vitamins like vitamin E and magnesium.

• Cranberries: Provide antioxidants and a natural sweet-tart flavor without added sugar.

• Vegetables: Celery and onions add crunch, freshness, and additional fiber.

• Greek yogurt: Offers creaminess while boosting protein and lowering overall fat content compared to using only mayonnaise.

This combination makes the salad not only flavorful but also nourishing, proving that a dish can be both indulgent and health-conscious.

Variations to Try

• Spicy Kick: Add a dash of cayenne pepper or red pepper flakes to the dressing for a subtle heat.

• Herbaceous Twist: Mix in fresh basil or dill for a more aromatic flavor profile.

• Vegan Option: Substitute the chicken with roasted chickpeas or marinated tofu and use a plant-based yogurt and mayonnaise.

• Fruit Lovers’ Version: Incorporate diced apples, grapes, or even pomegranate seeds for extra sweetness and color.

• Low-Carb Alternative: Replace pasta with cooked quinoa or spiralized zucchini for a lighter, low-carb version.

How to Store and Serve

• Storage: Store in an airtight container in the refrigerator for up to 3 days. Keep the pecans separate if you want them to stay crunchy.

• Serving suggestions: Serve as a standalone main dish or as a side alongside grilled vegetables or a leafy green salad. This salad also pairs beautifully with crusty bread for a complete meal.

• Transport tips: Ideal for picnics or potlucks—just pack in a sturdy container and keep chilled until serving.

Frequently Asked Questions

Can I use frozen chicken?
Yes, just make sure it’s fully thawed and cooked before adding to the salad. Shredded rotisserie chicken works perfectly, too.

Can I make this salad ahead of time?
Absolutely. Prepare the salad and store it in the refrigerator for up to a day in advance. Add the toasted pecans right before serving to maintain their crunch.

Can I substitute other nuts for pecans?
Yes, walnuts, almonds, or even cashews can be used. Toast them lightly for the best flavor.

What type of pasta works best?
Rotini or bowtie pasta are ideal because their twists and folds hold the dressing well. Penne or fusilli are also good alternatives.

Cranberry Pecan Chicken Pasta Salad Recipe

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A refreshing and hearty pasta salad that combines tender chicken, sweet cranberries, crunchy pecans, and a creamy, tangy dressing. Perfect for summer picnics, holiday gatherings, or casual family dinners, this salad is easy to prepare, visually appealing, and packed with flavor.

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Ingredients

Scale 1x2x3x

• 2 cups rotini or bowtie pasta

• 2 cups cooked chicken breast, diced or shredded

• 1/2 cup dried cranberries

• 1/2 cup pecans, toasted

• 1/4 cup red onion, finely chopped

• 1/2 cup celery, diced

• 1/2 cup mayonnaise

• 1/4 cup Greek yogurt

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (optional, for garnish)

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Instructions

• Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.

• Prepare the chicken: If not already cooked, season chicken breasts with salt and pepper, then grill or pan-sear until fully cooked. Let it rest for 5 minutes before dicing or shredding into bite-sized pieces.

• Toast the pecans: In a dry skillet over medium heat, toast the pecans for 3–5 minutes, shaking the pan occasionally, until fragrant and lightly browned. Remove from heat and allow to cool.

• Mix the dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.

• Assemble the salad: In a large mixing bowl, combine the cooled pasta, diced chicken, cranberries, pecans, red onion, and celery. Pour the dressing over the mixture and toss gently to coat everything evenly.

• Chill before serving: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.

• Garnish and serve: Just before serving, sprinkle chopped parsley over the salad for a fresh pop of color and flavor. Serve chilled or at room temperature.

Notes

• Toasting the pecans enhances their flavor and adds crunch.

• Chilling the salad before serving improves flavor and texture.

• Adjust the sweetness or tanginess of the dressing according to your preference.

• The salad can be prepared a day in advance; add pecans just before serving for maximum crunch.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Michelle Davis