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Cranberry Pecan Chicken Salad

Bowl of cranberry pecan chicken salad with lettuce, served with a slice of bread on the side.

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Cranberry Pecan Chicken Salad is a festive and flavorful mix of tender chicken, sweet dried cranberries, crunchy pecans, and a creamy mayo-yogurt dressing. Perfect for holidays, lunches, or meal prep.

Ingredients

Scale
  • 2 large chicken breasts, cooked and shredded
  • 2 stalks celery, diced
  • 1/2 cup red onion, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 3/4 cup mayonnaise (or mayonnaise of your choice)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt (optional)
  • 1/8 teaspoon black pepper

Instructions

  1. Season chicken breasts with salt and pepper, then bake at 375°F for 18–20 minutes, or until internal temperature reaches 165°F.
  2. Let chicken rest, then shred using two forks or a stand mixer with a paddle attachment.
  3. In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, salt, and pepper until smooth.
  4. Add shredded chicken, celery, red onion, dried cranberries, and chopped pecans to the dressing.
  5. Mix gently until all ingredients are evenly coated.
  6. Chill for at least 30 minutes before serving for best flavor.

Notes

  • Toast pecans before adding for deeper flavor.
  • Soak chopped onions in cold water for 5–10 minutes to reduce sharpness.
  • Use rotisserie chicken for a quick shortcut.
  • Swap Greek yogurt for plant-based yogurt for a dairy-free version.
  • Serve in lettuce cups, wraps, or on crusty bread.

Nutrition