Cranberry Pecan Chicken Salad

Description

This Cranberry Pecan Chicken Salad is creamy, crunchy, slightly sweet, and packed with satisfying flavor in every bite. Tender chunks of cooked chicken are combined with crisp celery, chewy dried cranberries, toasted pecans, and fresh herbs, then coated in a creamy, tangy dressing. The cranberries provide little bursts of sweetness while toasted pecans add a rich, nutty crunch that makes this chicken salad especially delicious. It’s perfect for quick lunches, meal prep, picnics, parties, sandwiches, wraps, or serving over crisp lettuce. Best of all, it comes together quickly when you have leftover or rotisserie chicken available.

Ingredients For the Chicken Salad

• 4 cups cooked chicken breast, chopped or shredded
• ¾ cup dried cranberries
• ¾ cup pecans, roughly chopped
• 1 cup celery, finely diced
• ¼ cup green onions, thinly sliced
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh parsley, chopped

For the Creamy Dressing

• ½ cup mayonnaise
• ½ cup plain Greek yogurt
• 1½ tbsp Dijon mustard
• 1½ tbsp fresh lemon juice
• 1 tbsp honey
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp freshly ground black pepper

For Serving

• Romaine or butter lettuce leaves
• Extra dried cranberries
• Extra toasted pecans
• Fresh chives
• Croissants, sandwich bread, crackers, or wraps, optional

Step-by-Step Instructions

1. If starting with raw chicken, cook the chicken breasts until they reach an internal temperature of 165°F (74°C).
2. Allow the cooked chicken to cool completely before making the salad.
3. Cut the chicken into small bite-sized pieces or gently shred it with two forks.
4. Measure approximately 4 cups of prepared chicken and transfer it to a large mixing bowl.
5. Place a dry skillet over medium-low heat.
6. Add the chopped pecans and toast for approximately 3–5 minutes, stirring frequently.
7. Remove the pecans as soon as they become fragrant and lightly toasted. Allow them to cool completely.
8. Finely dice the celery so you get a little crunch throughout every serving.
9. Add the celery, dried cranberries, green onions, chives, and parsley to the chicken.
10. Add the cooled toasted pecans, reserving a small handful for garnish if desired.
11. In a separate bowl, combine mayonnaise and Greek yogurt.
12. Add Dijon mustard, lemon juice, honey, garlic powder, onion powder, salt, and black pepper.
13. Whisk until the dressing is completely smooth and creamy.
14. Taste the dressing before adding it to the chicken. Add a little more lemon for tanginess or honey for sweetness if desired.
15. Pour approximately three-quarters of the dressing over the chicken mixture.
16. Gently fold everything together until the chicken, cranberries, celery, and pecans are evenly coated.
17. Add the remaining dressing gradually until the chicken salad reaches your preferred creaminess.
18. Taste and adjust the salt and black pepper as needed.
19. Cover the bowl and refrigerate the chicken salad for approximately 30 minutes before serving.
20. Chilling gives the ingredients time to absorb the dressing and allows the flavors to blend.
21. When ready to serve, gently stir the chicken salad again.
22. If it has become thicker after refrigeration, mix in 1–2 tablespoons of Greek yogurt or mayonnaise.
23. Arrange fresh lettuce leaves on a serving platter or inside individual bowls.
24. Spoon the cranberry pecan chicken salad generously over the lettuce.
25. Finish with additional cranberries, toasted pecans, fresh chives, and freshly ground black pepper.
26. Serve immediately or keep refrigerated until needed.

Tips

• Toast the pecans before adding them. Just a few minutes in a dry skillet dramatically improves their flavor and crunch.
• Rotisserie chicken is an excellent shortcut for busy days. Remove the skin and bones before chopping.
• Make sure the chicken has completely cooled before adding the dressing.
• Dice the celery relatively small so its crunch doesn’t overpower the chicken.
• Don’t add all the dressing immediately. Start with three-quarters and add more as needed.
• For extra crunch and sweetness, add finely diced apple or halved seedless grapes.
• Greek yogurt balances the richness of mayonnaise while keeping the dressing creamy.
• If preparing the salad ahead, reserve some pecans and sprinkle them over the top immediately before serving so they stay crunchy.

Notes

Cranberry Pecan Chicken Salad is an excellent make-ahead lunch. Store it promptly in an airtight container in the refrigerator for up to 3–4 days, provided the cooked chicken was fresh when the salad was prepared. Keep bread, wraps, crackers, and lettuce separate until serving to prevent them from becoming soggy. Freezing isn’t recommended because mayonnaise and Greek yogurt can separate after thawing and the celery and pecans may lose their texture.

Q&A

Can I use rotisserie chicken?
Yes. Rotisserie chicken makes this recipe especially quick and convenient.
Can I substitute walnuts for pecans?
Absolutely. Toasted walnuts, almonds, or even sunflower seeds can replace the pecans.
Can I make it without mayonnaise?
Yes. Replace the mayonnaise with additional Greek yogurt, although the flavor will be tangier and less rich.
What can I use instead of dried cranberries?
Chopped dried cherries, raisins, fresh grapes, or diced apple are good alternatives.
How can I serve Cranberry Pecan Chicken Salad?
Serve it over lettuce, inside croissants, on toasted bread, in wraps, stuffed into pita pockets, or alongside crackers.

Servings

Makes approximately 6 servings

Nutrition (Approx. Per Serving)

• Calories: 425
• Protein: 36g
• Carbohydrates: 22g
• Fat: 23g
• Saturated Fat: 4g
• Fiber: 3g
• Sugar: 15g
• Sodium: 490mg
• Cholesterol: 90mg
• Potassium: 520mg
  Nutritional values are estimates and may vary depending on the chicken, mayonnaise, Greek yogurt, cranberries, pecans, and serving size.