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Cranberry & Pecan Chicken Salad Sandwich

Rachel Quenzer
This easy chicken salad sandwich had a fall make over and is filled with delicious, sweet cranberries and crunchy pecans for an easy meal. 
4.94 from 15 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course lunch, Main Course
Cuisine American


  • 2 lbs. of chicken
  • 1 cup of chicken broth If you decide to grill your chicken or use rotisserie chicken then you don't need the chicken broth.
  • 2.5 cups of dried cranberries
  • 2 cups pecans, crushed
  • 1 cup red onions, diced
  • 3/4 cup of celery, diced
  • 1.5 cups of mayo
  • 1/2 cup of sour cream
  • 1 Tbsp. + 1 tsp. lemon juice
  • 2 Tbsp. dill, fresh or dried I prefer fresh but you can also use dried.
  • 2 Tbsp. Dijon mustard
  • 2 tsp. chives, fresh or died
  • 2 tsp. garlic powder
  • 1/2 tsp. of onion powder
  • Rolls or croissants


  • Cook your chicken in your pressure cooker with the chicken broth according to pressure cooker instructions. If you use a slow cooker, add the chicken broth to the slow cooker. Cook on low for 6-8 hours.
  • Once done, shred chicken with a fork and add it to a bowl with the onions and celery. Refrigerate.
  • Mix together remaining ingredients for the dressing – except the cranberries and pecans.
  • Add dressing to your chicken and mix well
  • Fold in cranberries and pecans.
  • Chill for two hours.
  • Add to your croissant and serve. 
Keyword chicken salad sandwich, cranberry and pecan chicken salad sandwich