Preparation Time
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using pre-cooked chicken)
- Chill Time: 30 minutes (recommended)
- Total Time: 45 minutes
Recipe Yield
- Servings: 6
- Cuisine: American
- Course: Lunch, Main Course, Salad
Ingredients
- 3 cups cooked chicken breast, diced or shredded
- ½ cup dried cranberries
- ½ cup chopped toasted pecans
- 2 celery stalks, finely diced
- 2 green onions, sliced
- ¾ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
Step 1: Prepare the Ingredients
Dice or shred the cooked chicken into bite-sized pieces. Chop the celery, pecans, and green onions. Measure all remaining ingredients before mixing.
Step 2: 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.
Step 3: Combine Everything
In a large mixing bowl, add the chicken, dried cranberries, toasted pecans, celery, green onions, and parsley. Pour the dressing over the mixture.
Step 4: Mix Well
Gently fold everything together until all ingredients are evenly coated with the creamy dressing.
Step 5: Chill
Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to blend together for the best taste.
Step 6: Serve
Serve chilled on croissants, sandwich bread, lettuce leaves, wraps, crackers, or over fresh salad greens.
Recipe Tips
- Toast the pecans for deeper, richer flavor.
- Rotisserie chicken saves time and adds extra flavor.
- Add diced apples or seedless grapes for additional sweetness.
- Substitute walnuts or almonds if preferred.
- Adjust the amount of mayonnaise to reach your desired creaminess.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving. This salad is not recommended for freezing because the creamy dressing may separate after thawing.
Serving Suggestions
This Cranberry Pecan Chicken Salad pairs wonderfully with:
- Fresh fruit salad
- Potato chips
- Pickle spears
- Pasta salad
- Vegetable sticks
- Tomato soup
- Mixed green salad
It also makes an excellent filling for sandwiches, wraps, pita pockets, or lettuce cups.
Recipe Variations
- Replace pecans with walnuts or sliced almonds.
- Use dried cherries instead of cranberries.
- Add diced apples for extra crunch.
- Stir in halved red grapes for natural sweetness.
- Mix in chopped spinach for extra nutrition.
- Use light mayonnaise for a lower-fat version.
Nutrition Information (Per Serving)
- Calories: 390
- Protein: 29g
- Carbohydrates: 12g
- Fat: 26g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 420mg
- Fiber: 2g
- Sugar: 8g
- Calcium: 35mg
- Iron: 1.4mg
- Potassium: 360mg