chicken salad with cranberries and pecans

This simple, wholesome chicken salad with cranberries and pecans is creamy, tangy, and filled with crunchy, chewy goodness. It’s perfect for meal prep, quick lunches, or a healthy, feel-good snack.

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Prep Time 15

Cook Time 0

Chilling Time 30

Total Time 15

Course Lunch, Salad

Cuisine American

Servings servings

Calories 280 kcal

Equipment

Mixing Bowl
Whisk
Skillet

Ingredients

Main Ingredients

2 cups cooked chicken breast shredded or cubed
0.5 cup plain Greek yogurt
1 tbsp Dijon mustard
2 celery stalks finely chopped
2 green onions sliced
0.25 cup dried cranberries
0.25 cup chopped pecans toasted
0.5 tsp sea salt
0.25 tsp black pepper
1 tbsp honey optional, for added sweetness
fresh parsley or dill chopped, for garnish

Instructions

Poach or roast chicken if not already cooked. Let cool completely before shredding or cubing.
Toast pecans in a dry skillet over medium-low heat for 2–3 minutes until fragrant. Set aside to cool.
In a large bowl, whisk together Greek yogurt, Dijon mustard, salt, pepper, and honey (if using).
Add celery, green onions, cranberries, and toasted pecans. Stir gently to combine.
Add shredded chicken and fold it into the mixture until evenly coated.
Cover and chill in the refrigerator for at least 30 minutes before serving.
Garnish with fresh parsley or dill just before serving.

Notes

For best results, keep pecans separate if prepping in advance and stir them in right before eating. A squeeze of lemon also adds bright flavor!

Nutrition

Calories: 280kcalCarbohydrates: 10gProtein: 26gFat: 15gSaturated Fat: 2gCholesterol: 65mgSodium: 480mgPotassium: 520mgFiber: 2gSugar: 6gVitamin A: 250IUVitamin C: 3mgCalcium: 60mgIron: 1.2mg

Keyword chicken salad, Cranberries, Healthy, meal prep, no cook

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