Cranberry Pecan Chicken Salad
This Cranberry Pecan Chicken Salad blends tender chicken, sweet-tart cranberries, toasted pecans, and a creamy, tangy dressing for a wholesome dish that’s perfect for meal prep or a casual gathering. It’s simple, flavorful, and always satisfying.
Equipment
- Mixing Bowl
- Skillet (for toasting pecans)
Ingredients
Main Ingredients
- 2 cups cooked chicken breast diced or shredded
- 0.5 cup dried cranberries
- 0.5 cup chopped pecans toasted
- 0.5 cup celery finely diced
- 0.33 cup red onion minced
- 0.5 cup Greek yogurt plain
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice freshly squeezed
- salt and freshly cracked pepper to taste
- fresh parsley or dill chopped, optional for garnish
Instructions
- If not using precooked chicken, season and bake two chicken breasts at 375°F for 20 minutes. Let rest and shred or dice.
- Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Transfer to a plate to cool.
- In a large bowl, whisk together Greek yogurt, mayo, Dijon, honey, lemon juice, salt, and pepper until smooth and creamy.
- Add chicken, cranberries, toasted pecans, celery, and red onion. Gently fold until everything is evenly coated.
- Taste and adjust seasoning. Add extra lemon juice, honey, or optional ingredients as desired.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Stir before serving. Serve in lettuce cups, sandwiches, wraps, or over greens or grains.
- Garnish with fresh herbs and extra cranberries or pecans, if desired.
Notes
Feel free to personalize with add-ins like halved grapes, chopped apples, or slivered almonds. This salad keeps well for meal prep and travels beautifully for picnics and potlucks.
Nutrition
Calories: 350kcalCarbohydrates: 12gProtein: 28gFat: 22gSaturated Fat: 3gCholesterol: 65mgSodium: 420mgPotassium: 460mgFiber: 2gSugar: 9gVitamin A: 200IUVitamin C: 4mgCalcium: 60mgIron: 1.2mg
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