Cranberry Pecan Chicken Salad
A creamy and tangy chicken salad featuring crunchy pecans and sweet cranberries, perfect for lunches or light dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great) Use leftover roast chicken, shredded poached chicken, or store-bought rotisserie for speed.
- 1/2 cup dried cranberries Chopped fresh apple is a nice swap for a crisper, less sweet bite.
- 1/2 cup pecans, roughly chopped Replace with walnuts or sliced almonds if preferred (toast them in a dry skillet for 3–4 minutes for best aroma).
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced Cut finely so they don’t overpower with big crunchy bites.
- 1/2 cup Greek yogurt (plain) The yogurt keeps it tangy and lower-cal than using all mayo.
- 2 tablespoons mayonnaise Swap to full mayo if you want richer mouthfeel, or use a vegan mayo and dairy-free yogurt to make this dairy-free.
- 1 tablespoon Dijon mustard
- 1 tablespoon honey If you like extra tang, substitute half the honey with a teaspoon of apple cider vinegar.
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Put the shredded or diced chicken in a large mixing bowl. Add the dried cranberries, chopped pecans, diced celery, and red onion. Toss to combine so everything is evenly distributed.
- In a small bowl whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, and a pinch of salt and black pepper. Whisk until smooth and slightly glossy.
- Pour the dressing over the chicken mixture. Use a spatula to fold gently until all pieces are coated. Stop folding once the mixture is evenly dressed.
- Taste a spoonful and season with more salt or pepper if needed. A squeeze of lemon juice brightens the whole salad if you prefer.
- Cover the bowl with plastic wrap or a lid. Refrigerate for at least 30 minutes to let flavors meld and the dressing thicken slightly.
Serving
- Garnish with chopped parsley and plate as desired.
Notes
Store in an airtight container for up to 3–4 days. Avoid freezing the fully dressed salad; yogurt and mayo separate and textures suffer.