healthy chicken salad with cranberries and pecans 2025
This comforting chicken salad blends tender baked chicken, creamy mayo, sweet cranberries, and crunchy pecans for a dish that's both hearty and heartwarming. Perfect for sandwiches, salads, or light dinners — this Southern-inspired favorite is packed with flavor and love.
Equipment
- Zip-top Bag
- 9x13 Baking Dish
- Mixing Bowl
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup mayonnaise
- 1 packet ranch seasoning mix
- 3 cloves garlic minced
Salad Assembly
- 1/2 cup dried cranberries (Craisins)
- 1/2 cup chopped pecans
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- salt and pepper to taste
- chopped green onions or celery optional, for extra crunch
- Greek yogurt optional, to replace part of the mayo
Instructions
- Combine mayonnaise, ranch seasoning, and minced garlic in a zip-top bag. Seal and mix to create a marinade.
- Add chicken breasts to the bag and coat evenly. Marinate in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 375°F (190°C). Spray a 9×13 baking dish with nonstick spray.
- Place chicken in the dish, spreading remaining marinade over the top. Bake for 45 minutes, or until chicken reaches 165°F internal temperature.
- Let chicken rest for 10 minutes, then shred or dice into bite-sized pieces.
- In a large bowl, combine chicken, cranberries, pecans, Dijon mustard, lemon juice, and additional mayo or Greek yogurt if needed.
- Season with salt and pepper to taste. Chill for at least 30 minutes before serving.
Notes
For best results, toast the pecans and chill the salad before serving. Add diced apples, grapes, or celery for added crunch and sweetness. Ideal for sandwiches, lettuce wraps, or served over greens.
Nutrition
Calories: 420kcalCarbohydrates: 10gProtein: 35gFat: 27gSaturated Fat: 4gCholesterol: 95mgSodium: 720mgPotassium: 450mgFiber: 1gSugar: 6gVitamin A: 150IUVitamin C: 3mgCalcium: 40mgIron: 1.5mg
Tried this recipe?Let us know how it was!