Cranberry Pecan Chicken Salad.

Prep Time	15 minutes
Cook Time	15 minutes (or 0 min if using leftover/rotisserie chicken)
Chilling Time	30 minutes
Total Time	45 minutes
Servings	6 servings
Recipe Intensity	Low / Beginner-Friendly
Spice Level	Mild (Savory & Sweet)

Why This Recipe Works

Classic chicken salad often relies on heavy mayonnaise alone, which can overpower the subtle flavor of the meat. This version lightens the base by combining whole-egg mayonnaise with Greek yogurt and a splash of fresh lemon juice. The addition of Dijon mustard and a touch of honey creates a delicate balance of acidity and sweetness that binds all ingredients together seamlessly.

• Toasted Pecans: Toasting the pecans for a few minutes releases their natural oils, doubling their nutty flavor and keeping them crisp even after mixing.

• Tart Dried Cranberries: Cranberries add a pleasant chewy texture along with bursts of fruit acidity that cut through the creamy dressing.

• Balanced Dressing: Using a 2:1 ratio of mayonnaise to Greek yogurt keeps the salad rich and creamy without feeling heavy.

Equipment Needed

• Large mixing bowl

• Small whisk or fork

• Cutting board & sharp chef’s knife

• Small skillet (for warm-toasting the pecans)

• Measuring cups and spoons

• Airtight storage container

Ingredients

For the Salad Base

• 3 cups (approx. 1 lb / 450g) cooked chicken breast, diced into 1/2-inch cubes or shredded

• 3/4 cup dried cranberries (unsweetened or lightly sweetened)

• 3/4 cup raw pecan halves, roughly chopped

• 2 medium stalks celery, finely diced (about 1/2 cup)

• 2 stalks green onions (scallions), thinly sliced

For the Creamy Dressing

• 1/2 cup real mayonnaise

• 1/4 cup plain Greek yogurt (whole milk or 2%)

• 1 tbsp fresh lemon juice (approx. half a lemon)

• 1 tsp Dijon mustard

• 1 tsp raw honey or pure maple syrup

• 1/2 tsp garlic powder

• 1/2 tsp sea salt (or to taste)

• 1/4 tsp freshly cracked black pepper

Step-by-Step Instructions

 

Expert Chef Tips & Variations

Flavor & Texture Adjustments

• Herbal Freshness: Add 2 tablespoons of freshly chopped dill, tarragon, or parsley to give the dressing a bright herbal accent.

• Fruit Swaps: Swap dried cranberries for dried cherries, halved red seedless grapes, or diced crisp apples (such as Honeycrisp or Granny Smith).

• Dairy-Free Alternative: Replace the Greek yogurt and mayonnaise with plant-based mayonnaise and dairy-free yogurt alternatives.

Serving Ideas

1. Flaky Croissant Sandwich: Serve a generous scoop inside a sliced butter croissant with crisp green leaf lettuce.

2. Low-Carb Lettuce Wraps: Spoon into crisp Romaine or Butterhead lettuce leaves for a fresh, grain-free option.

3. Stuffed Avocado: Bisect an avocado, remove the pit, and fill the hollow center with chicken salad for an extra dose of healthy fats.

Storage & Meal Prep Guidelines

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 to 4 days. Give it a quick stir before serving, as natural juices may settle at the bottom.

• Freezing: Freezing is not recommended for this recipe. Mayonnaise and yogurt tend to separate upon thawing, resulting in a watery, split dressing texture.

Complete Nutritional Breakdown

The values below are calculated per serving based on a yield of 6 equal portions (approx. 3/4 cup per serving).

Nutrient	Amount Per Serving	% Daily Value*
Calories	345 kcal	—
Total Fat	22 g	28%
Saturated Fat	3.5 g	18%
Trans Fat	0 g	—
Cholesterol	65 mg	22%
Sodium	380 mg	17%
Total Carbohydrates	15 g	5%
Dietary Fiber	2.5 g	9%
Sugars	10 g	—
Protein	23 g	46%
Vitamin D	0.1 mcg	1%
Calcium	42 mg	4%
Iron	1.2 mg	7%
Potassium	260 mg	6%