Preparation Time: 20 minutes

Cook Time: 15 minutes (if cooking fresh chicken)

Chilling Time: 30 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Ingredients

For the Salad

4 cups cooked chicken breast, diced or shredded
¾ cup dried cranberries
¾ cup toasted pecans, roughly chopped
2 celery stalks, finely diced
¼ cup red onion, finely chopped
2 tablespoons chopped fresh parsley

For the Dressing

½ cup mayonnaise
¼ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon fresh lemon juice
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Equipment Needed

Large mixing bowl
Small mixing bowl
Measuring cups and spoons
Cutting board
Chef’s knife
Rubber spatula
Whisk

Instructions

Step 1: Prepare the Chicken

If using freshly cooked chicken, allow it to cool completely before dicing or shredding into bite-sized pieces. Rotisserie chicken is an excellent shortcut and adds extra flavor.

Step 2: Toast the Pecans

Place the pecans in a dry skillet over medium heat and toast for 3 to 5 minutes, stirring frequently until fragrant. Allow them to cool before adding to the salad.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, salt, and black pepper until smooth and creamy.

Step 4: Combine the Salad Ingredients

In a large mixing bowl, combine the cooked chicken, dried cranberries, toasted pecans, celery, red onion, and parsley.

Step 5: Add the Dressing

Pour the prepared dressing over the chicken mixture. Using a rubber spatula, gently fold everything together until all the ingredients are evenly coated.

Step 6: Chill

Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to blend and improves the overall texture.

Step 7: Taste and Adjust

Before serving, taste the salad and adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.

Step 8: Serve

Serve chilled in sandwiches, wraps, croissants, lettuce cups, or over mixed greens. Garnish with extra chopped pecans, dried cranberries, and fresh parsley for a beautiful presentation.

Recipe Tips

Use rotisserie chicken for convenience and extra flavor.
Toasting the pecans enhances their nutty taste and crunch.
Chill the salad before serving for the best flavor.
Dice the ingredients into similar-sized pieces for even texture.
Add the dressing gradually if you prefer a lighter salad.
Fresh herbs like dill or chives can add extra freshness.
If making ahead, stir the salad before serving to redistribute the dressing.

Flavor Variations

Apple Cranberry Chicken Salad

Add one diced Honeycrisp or Fuji apple for extra sweetness and crunch.

Grape Chicken Salad

Mix in one cup of halved red seedless grapes for a juicy twist.

Avocado Version

Fold in diced avocado just before serving for extra creaminess.

Maple Pecan Chicken Salad

Replace the honey with pure maple syrup for a warm, rich sweetness.

Walnut Chicken Salad

Substitute toasted walnuts for pecans to create a slightly earthier flavor.

Serving Suggestions

This Cranberry Pecan Chicken Salad is delicious served with:

Buttery croissants
Whole wheat sandwich bread
Flour tortillas
Lettuce wraps
Mixed green salad
Crackers
Toasted sourdough
Pita bread
Stuffed avocados
Cucumber slices for a low-carb option

It also pairs well with fresh fruit, soup, or a light pasta salad for a complete meal.

Storage Instructions

Store the chicken salad in an airtight container in the refrigerator for up to 4 days.

Do not leave it at room temperature for more than 2 hours.

Freezing is not recommended because the creamy dressing may separate and affect the texture after thawing.

Nutrition Information (Per Serving)

Calories: 390
Carbohydrates: 14 g
Protein: 29 g
Total Fat: 24 g
Saturated Fat: 4 g
Cholesterol: 80 mg
Sodium: 430 mg
Sugar: 10 g
Fiber: 2 g
Calcium: 4% Daily Value
Iron: 8% Daily Value
Potassium: 420 mg