Cranberry Pecan Chicken Salad

A delicious sweet and savory chicken salad that you can make in large batches and throw in a lunch box for lunch on the go!

Cranberry Pecan Chicken Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 4

Cranberry Pecan Chicken Salad


  • 2 tablespoons Red Raspberry Preserves
  • 1/8 cup Olive Oil
  • 1/8 cup Rice Vinegar
  • 1 1/3 cups cook and dice Chicken, Boneless Breasts
  • 1/8 cup Cranberries, Dried
  • 1/8 cup chop Pecans
  • ½ cups dice and cook Broccoli
  • ¼ cups dice Bell Pepper, Red
  • 2 tablespoons dice Onion, Red
  • 2 cups Spinach, Baby (serving day)
  • Freezer Containers
  • 1 Pint Freezer Bag
  • 1 Quart Freezer Bag


  1. In a small bowl, whisk together red raspberry preserves, olive oil and rice vinegar.
  2. Place spinach on plate.
  3. Top with chicken, dried cranberries, pecans, broccoli, red pepper and red onion.
  4. Top salad with dressing and enjoy.
  5. Freezing Directions
  6. In a small bowl whisk together red raspberry preserves, olive oil and rice vinegar to create dressing.
  7. Toss together chicken, cranberries, pecans, broccoli, bell pepper, and onions.
  8. Divide chicken mixture into servings and place into indicated number of quart sized freezer storage bag.
  9. Divide dressing into servings and store in indicated number of pint sized freezer bags.
  10. Place small bag of dressing into larger bag of salad toppings. Label and lay flat freeze.
  11. Serving Day Directions:
  12. Knead dressing packet and pour over salad. Place toppings atop spinach.


About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.