Cranberry Pecan Chicken Salad
This sweet-and-savory chicken salad combines tender chicken, crunchy pecans, chewy cranberries, and a creamy dressing. It’s excellent for sandwiches, wraps, lettuce cups, or served over greens.
Ingredients (Serves 4–6)
For the Salad
3 cups cooked chicken breast, shredded or diced
½ cup dried cranberries
½ cup pecans, roughly chopped
2 celery stalks, finely diced
¼ cup red onion, finely diced
2 tablespoons fresh parsley, chopped (optional)
For the Dressing
½ cup mayonnaise
¼ cup plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Step 1: Prepare the Chicken
Cook chicken breasts by poaching, baking, or roasting.
Allow them to cool completely.
Dice into small cubes or shred with two forks.
Step 2: Toast the Pecans
1. Heat a dry skillet over medium heat.
2. Add chopped pecans.
3. Stir frequently for 3–5 minutes until fragrant.
4. Remove and cool completely.
Step 3: Make the Dressing
In a medium bowl, whisk together:
Mayonnaise
Greek yogurt
Dijon mustard
Lemon juice
Honey
Salt
Pepper
Mix until smooth and creamy.
Step 4: Assemble the Salad
In a large bowl, combine:
Chicken
Cranberries
Toasted pecans
Celery
Red onion
Parsley (if using)
Pour the dressing over the mixture.
Step 5: Mix
Gently stir until everything is evenly coated.
Step 6: Chill
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving Ideas
On croissants or sandwich bread
In wraps or pita pockets
Over mixed greens
In lettuce cups for a lighter option
Stuffed into tomatoes or avocados
Storage
Store in an airtight container in the refrigerator.
Best enjoyed within 3–4 days.
Do not leave at room temperature for more than 2 hours.
Variations
Apple Cranberry Pecan Chicken Salad
Add:
1 diced crisp apple (such as Honeycrisp Apple or Fuji Apple)
Sweet & Tangy Version
Add:
1 tablespoon apple cider vinegar
Extra teaspoon of honey
Extra Crunch
Add:
¼ cup sunflower seeds
¼ cup sliced almonds
Nutrition (Approximate per serving)
Calories: 350–450
Protein: 25–30 g
Carbohydrates: 10–15 g
Fat: 20–30 g
This recipe strikes a nice balance between creamy, crunchy, sweet, and savory flavors, making it a popular option for meal prep and lunches.