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Cranberry Pecan Chicken Salad with chicken, cranberries, and pecans in a bowl.

Cranberry Pecan Chicken Salad

A fresh and filling salad that combines the tangy sweetness of cranberries, buttery crunch of pecans, and satisfying chicken, perfect for lunch, meal prep, or a quick dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Main Dish, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked chicken, shredded or chopped Rotisserie chicken is perfect
  • 1 cup Dried cranberries
  • 1/2 cup Pecans, roughly chopped
  • 1 cup Celery, diced For additional crunch
  • 1/4 cup Green onion or red onion, sliced Optional for a bit of bite
Dressing Ingredients
  • 1/2 cup Plain Greek yogurt Can substitute mayo or mix both
  • 2 tablespoons Dijon mustard Optional for flavor
  • 2 tablespoons Lemon juice Can substitute with apple cider vinegar
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Optional Add-Ins
  • 1 cup Apple chunks
  • 1 cup Grapes, halved
  • 2 cups Baby spinach
  • 1 pinch Paprika

Method
 

Preparation
  1. Chop the celery, slice the green onion, and roughly chop the pecans. Shred or chop the chicken into bite-sized pieces if in large chunks.
  2. In a bowl, mix the Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, salt, and pepper to create the dressing. Adjust seasoning to taste.
  3. Fold in the chicken, cranberries, celery, green onion, and pecans until everything is coated with the dressing.
  4. Chill for at least 20 minutes before serving to let the flavors blend.

Notes

Using mostly Greek yogurt keeps the salad healthy and creamy. Store pecans separately to maintain crunch until serving.