Prep Time: 20 minutes
Cook Time: 15 minutes (if cooking fresh chicken)
Chilling Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Ingredients
For the Chicken Salad
- 4 cups cooked chicken breast, diced or shredded
- ¾ cup dried cranberries
- ¾ cup chopped pecans, lightly toasted
- 2 celery stalks, finely diced
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
For the Dressing
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Optional Add-Ins
- ½ cup diced red apple
- ¼ cup sliced grapes
- 2 tablespoons chopped fresh dill
- ¼ teaspoon paprika
Instructions
Step 1: Prepare the Chicken
If using freshly cooked chicken, allow it to cool completely before dicing or shredding into bite-sized pieces.
Place the chicken into a large mixing bowl.
Step 2: Toast the Pecans
Heat a dry skillet over medium heat.
Add the chopped pecans and toast for 3–5 minutes, stirring frequently until fragrant.
Allow the pecans to cool before adding them to the salad.
Step 3: Make the Dressing
In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
Taste and adjust the seasoning if needed.
Step 4: Assemble the Salad
Add the cranberries, toasted pecans, celery, green onions, and parsley to the bowl with the chicken.
Pour the dressing over the ingredients.
Gently fold everything together until evenly coated.
Avoid overmixing to keep the chicken tender.
Step 5: Chill
Cover the bowl and refrigerate for 30 minutes.
Chilling allows the flavors to blend and improves the texture of the salad.
Step 6: Serve
Stir gently before serving.
Enjoy the salad on croissants, sandwich bread, lettuce cups, crackers, or over fresh mixed greens.
Garnish with additional parsley or chopped pecans if desired.
Tips for the Best Cranberry Pecan Chicken Salad
- Use rotisserie chicken for a quick and flavorful shortcut.
- Toast the pecans to enhance their rich, nutty flavor.
- Chill the salad before serving for the best taste.
- Dice the chicken into evenly sized pieces for a consistent texture.
- Adjust the sweetness by adding more or fewer dried cranberries.
- Fresh lemon juice brightens the dressing and balances the richness.
Recipe Variations
Apple Cranberry Chicken Salad
Add diced Honeycrisp or Fuji apples for extra sweetness and crunch.
Grape Chicken Salad
Mix in halved red or green grapes for a juicy twist.
Avocado Chicken Salad
Fold in diced avocado just before serving for extra creaminess.
Low-Carb Version
Serve in lettuce wraps instead of bread for a lighter meal.
Spicy Chicken Salad
Add a pinch of cayenne pepper or finely diced jalapeño to the dressing for a little heat.
Serving Suggestions
This Cranberry Pecan Chicken Salad pairs perfectly with:
- Croissants
- Whole-grain bread
- Lettuce wraps
- Mixed green salad
- Crackers
- Pita pockets
- Tortilla wraps
- Fresh fruit
- Vegetable sticks
- Pasta salad
- Potato chips
- Soup
It’s also an excellent filling for sandwiches, wraps, or stuffed tomatoes.
Storage Instructions
Store the chicken salad in an airtight container in the refrigerator for up to 4 days.
Do not leave the salad at room temperature for more than 2 hours.
Freezing is not recommended because the mayonnaise-based dressing may separate after thawing.
Why You’ll Love This Recipe
- Quick and easy to prepare
- High in protein
- Great for meal prep
- Perfect for sandwiches or salads
- Sweet and savory flavor combination
- Creamy homemade dressing
- Family-friendly
- Ideal for lunches and picnics
- Easily customizable
- Ready in under one hour
Nutrition Information (Per Serving)
- Calories: 395
- Protein: 29 g
- Total Fat: 25 g
- Saturated Fat: 4 g
- Carbohydrates: 13 g
- Dietary Fiber: 2 g
- Sugar: 8 g
- Cholesterol: 82 mg
- Sodium: 390 mg
- Potassium: 420 mg
- Calcium: 45 mg
- Iron: 1.4 mg