Cranberry Pecan Chicken Salad (Printable Version)

Creamy chicken salad with cranberries, toasted pecans, and tender chunks in a light tangy dressing.

# What You 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

# How-To:

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 Tips:

01 -
  • The combination of tart cranberries and buttery pecans creates this incredible sweet and salty crunch that keeps every bite interesting
  • It comes together in under 30 minutes but tastes like something you'd order at a fancy cafe
02 -
  • The flavors need time to meld, so try to make this at least a few hours before you plan to serve it
  • If you're making this ahead, add the pecans right before serving so they stay perfectly crunchy
03 -
  • Pat your diced chicken dry with paper towels before mixing—excess moisture makes the dressing thin and watery
  • Toast your pecans in a dry skillet over medium heat, shaking frequently, until fragrant but not burned

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