Irresistible Cranberry Pecan Chicken Salad
A fresh and flavorful chicken salad featuring toasted pecans, tart cranberries, and tender chicken tossed in a creamy, zesty dressing. Perfect for quick lunches, light dinners, or potlucks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups (450g) shredded or chopped cooked chicken breast or rotisserie chicken
- 1 cup (100g) finely diced fresh celery
- 2 medium green onions, thinly sliced
- ¾ cup (90g) dried cranberries
- ½ cup (60g) toasted pecans, roughly chopped
- ½ cup (120ml) mayonnaise
- ¼ cup (60g) plain Greek yogurt
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) Dijon mustard
- 1 tablespoon (15ml) fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Toast the pecans: Heat a dry skillet over medium heat. Add ½ cup (60g) pecans and toast, stirring frequently for about 3-5 minutes until fragrant and lightly browned. Transfer to a plate to cool.
- Prepare the chicken: If not using pre-cooked chicken, poach or roast about 1 lb (450g) chicken breasts until cooked through (internal temp 165°F/74°C). Let cool, then shred or chop into bite-sized pieces.
- Chop the veggies: Finely dice 1 cup (100g) celery and thinly slice 2 green onions.
- Make the dressing: In a small bowl, whisk together ½ cup (120ml) mayonnaise, ¼ cup (60g) plain Greek yogurt, 1 tablespoon (15ml) honey, 1 teaspoon (5ml) Dijon mustard, and 1 tablespoon (15ml) fresh lemon juice. Season with salt and pepper to taste.
- Combine everything: In a large mixing bowl, gently fold together the shredded chicken, diced celery, green onions, dried cranberries (¾ cup/90g), and toasted pecans. Pour the dressing over and toss lightly until everything is well coated but the chicken stays chunky.
- Taste and adjust seasoning if needed. Cover and chill for at least 30 minutes before serving to let flavors meld.
Notes
Toast pecans carefully to avoid burning and to release their oils for better flavor. Mix salad gently to keep chicken chunky and avoid mushiness. Chilling the salad for at least 30 minutes enhances flavor melding. For dairy-free version, omit Greek yogurt and use vegan mayo or olive oil.
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 320
- Fat: 18
- Carbohydrates: 10
- Protein: 25
Keywords: chicken salad, cranberry pecan chicken salad, easy chicken salad, healthy chicken salad, quick lunch, pecan salad, cranberry salad