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+ servings
Cranberry chicken salad served in four lettuce leaves.
Course Salad

Healthy Cranberry Pecan Chicken Salad {No-Mayo}

By: Elysia
Servings 6 servings
This creamy Cranberry Pecan Chicken Salad has the perfect amount of sweetness, flavour and crunch and is made without mayo! Serve it up on a lettuce wrap, whole-grain crackers, a sandwich or wrap for a filling and satisfying lunch or snack. Such a delicious and healthy chicken salad recipe! {Paleo & gluten-free}
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 2 cups finely diced chicken breast (about 2 large cooked chicken breasts)
  • 1/2 cup dried cranberries
  • 1 small apple diced finely
  • 1/2 cup chopped pecans
  • 1/4 cup chopped green onion
  • Salt and pepper to taste

For the creamy sauce:

  • 1/2 cup unsalted roasted cashews
  • 1/2 cup water or more for a thinner consistency
  • 1 clove garlic
  • 1/4 tsp. salt


  • Allow cashews to soak in water for at least 2 hours. Combine all ingredients for the sauce in a powerful blender.
  • Mix together the chicken, dried cranberries, apple, pecans, and green onion in a medium bowl.
  • Add the creamy sauce and toss mixture until everything is coated in the sauce. Season with salt and pepper, to taste. Place in the fridge for later or serve immediately.


  • This chicken salad tastes better when it's had a chance to sit in the fridge for a little while. I recommend letting it sit for about a half an hour in the fridge to absorb the flavours and moisture from the cashew cream sauce and allow the cranberries to puff up. 
  • Adjust the amount of water used for the cashew cream according to personal taste. Start with half a cup of water blended with the cashews and add a bit more if you prefer a thinner consistency.
  • To make this recipe super easy, prepare the chicken and cashew cream sauce in advance so that all you have to do is assemble.
  • I cut the chicken breasts into small chunks, but you could also shred them if preferred.
  • If you're really short on time and don't have time to soak the cashews for 2 hours, you can also boil them for 20 minutes to soften before blending.


Calories: 351kcalCarbohydrates: 27gProtein: 20gFat: 20gSaturated Fat: 3gCholesterol: 48mgSodium: 221mgPotassium: 496mgFiber: 4gSugar: 16gVitamin A: 109IUVitamin C: 4mgCalcium: 28mgIron: 2mg
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