Prep Time: 15 minutes
Cook Time: 20 minutes (if cooking chicken; 0 minutes with rotisserie chicken)
Total Time: 35 minutes
Chill Time: 30 minutes (recommended)
Difficulty: Easy
Servings: 6
Cuisine: American
Course: Lunch, Dinner, Salad
Ingredients
- 3 cups cooked chicken breast, shredded or diced
- ½ cup dried cranberries
- ½ cup chopped pecans
- 2 celery stalks, finely diced
- ¼ cup finely chopped red onion
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt (optional for a lighter dressing)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
Step 1: Prepare the Chicken
Cook chicken breasts until fully cooked and allow them to cool completely. Dice or shred the chicken into bite-sized pieces. Rotisserie chicken is a great time-saving option.
Step 2: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper until smooth and creamy.
Step 3: Add the Mix-Ins
Add the cooked chicken, dried cranberries, chopped pecans, diced celery, red onion, and parsley to the bowl with the dressing.
Step 4: Mix Everything Together
Gently stir until every piece of chicken is evenly coated in the dressing and all ingredients are well combined.
Step 5: Chill
Cover and refrigerate for at least 30 minutes. Chilling allows the flavors to blend together and makes the salad even more delicious.
Step 6: Serve
Serve chilled on sandwich bread, croissants, lettuce wraps, crackers, or over a bed of fresh greens.
Recipe Tips
- Use rotisserie chicken for the quickest preparation.
- Toast the pecans for a richer, nuttier flavor.
- Dice all ingredients evenly for the best texture.
- Adjust the amount of mayonnaise depending on how creamy you prefer your salad.
- Add extra cranberries if you enjoy a sweeter flavor.
- Fresh lemon juice brightens the dressing and balances the richness.
Variations
- Add diced apples for extra sweetness and crunch.
- Mix in seedless grapes for a refreshing twist.
- Substitute walnuts or almonds for pecans.
- Replace mayonnaise with all Greek yogurt for a lighter version.
- Add chopped green onions instead of red onion for a milder flavor.
- Include chopped spinach or baby kale for extra nutrition.
Serving Suggestions
This chicken salad is incredibly versatile and can be served in many delicious ways:
- Inside buttery croissants
- On toasted sandwich bread
- Wrapped in lettuce leaves
- With buttery crackers
- Over mixed salad greens
- Stuffed into pita pockets
- In tortilla wraps
- As part of a picnic or brunch spread
Storage
Store leftover cranberry pecan 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 creamy dressing may separate after thawing.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. In fact, it tastes even better after chilling for several hours or overnight.
Can I use canned chicken?
Yes. Drain it well before mixing with the other ingredients.
Is Greek yogurt necessary?
No. It simply lightens the dressing while adding extra protein. You can use all mayonnaise if preferred.
What type of chicken works best?
Cooked chicken breast, rotisserie chicken, grilled chicken, or leftover roasted chicken all work wonderfully.
Can I make it dairy-free?
Yes. Simply omit the Greek yogurt and use only mayonnaise or a dairy-free mayonnaise alternative.
Nutrition Information
Per Serving (Approximate)
- Calories: 390
- Protein: 28g
- Carbohydrates: 12g
- Fat: 27g
- Saturated Fat: 4g
- Cholesterol: 75mg
- Sodium: 430mg
- Fiber: 2g
- Sugar: 8g
- Calcium: 40mg
- Iron: 1.5mg