Cranberry Pecan Chicken Salad (Printable view)
Creamy chicken salad with sweet cranberries, crunchy pecans, and tangy dressing. Perfect for quick lunches or light dinners.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, diced (approximately 2 medium breasts)
→ Fruits & Nuts
02 - 1/2 cup dried cranberries
03 - 1/2 cup toasted pecans, roughly chopped
04 - 1 stalk celery, finely diced
05 - 2 green onions, finely sliced
→ Dressing
06 - 1/2 cup mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 1 teaspoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Optional
12 - Fresh parsley, chopped, for garnish
# Steps:
01 - In a large bowl, add the diced chicken, dried cranberries, toasted pecans, finely diced celery, and sliced green onions. Toss briefly to distribute components evenly.
02 - In a separate medium bowl, whisk together the mayonnaise, plain Greek yogurt, Dijon mustard, fresh lemon juice, salt, and black pepper until completely smooth and emulsified.
03 - Pour the prepared dressing over the chicken mixture. Using a spatula or large spoon, fold gently to coat all ingredients evenly without mashing the chicken pieces.
04 - Sample a small portion and adjust salt or pepper if needed based on personal preference.
05 - Cover the bowl and refrigerate for at least 20 minutes to allow flavors to meld together.
06 - Serve chilled on croissants, in lettuce cups, or over a bed of fresh salad greens. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The sweet crunch of cranberries and pecans against creamy dressing makes every bite feel like a tiny celebration
- It comes together in under 30 minutes but tastes like something youd order at a fancy café
02 -
- I once skipped chilling time and served it immediately—the flavors were there but something was missing, and now I never rush this step
- Overmixing turns the chicken into mush, so fold everything together like youre handling something precious
03 -
- If using rotisserie chicken, remove the skin first or your salad will be unexpectedly rich
- Room temperature chicken absorbs dressing better than cold chicken right from the fridge