Cranberry Pecan Chicken Salad (Printable)

Creamy chicken salad with sweet cranberries and toasted pecans, ready in 40 minutes.

# What You'll Need:

→ Meats

01 - 2 cups cooked chicken breast, diced (about 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

# Method:

01 - In a large bowl, combine the diced chicken, cranberries, pecans, celery, and green onions.
02 - In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
03 - Pour the dressing over the chicken mixture. Toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning if necessary.
05 - Chill for at least 20 minutes for best flavor.
06 - Serve on croissants, in lettuce cups, or atop a bed of greens. Garnish with parsley if desired.

# Expert Hints:

01 -
  • The Greek yogurt lightens up the dressing without sacrificing that velvety richness we all crave in chicken salad
  • It's one of those rare dishes that actually tastes better after a day in the fridge, making it perfect for meal prep or impromptu guests
02 -
  • I learned the hard way that overdressing is impossible to fix—start with three-quarters of the dressing and add more only if needed
  • The salad will seem a bit dry right after mixing, but the ingredients release moisture as they chill, so resist the urge to add more dressing immediately
03 -
  • Room-temperature ingredients blend more smoothly—if your chicken is cold from the fridge, let it sit for 15 minutes before mixing
  • Toast your pecans in a single layer in a 350°F oven for 5-7 minutes instead of on the stovetop for more even browning

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