Cranberry Pecan Chicken Salad (Printable)

Creamy chicken salad with sweet cranberries and toasted pecans. Ready in 40 minutes for sandwiches or greens.

# 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

# How-To Steps:

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 dressing hits this perfect balance between creamy and bright thanks to lemon juice and a touch of Dijon
  • It comes together in literally twenty minutes but tastes like something you fussed over
  • You can make it ahead and it actually gets better after a few hours in the fridge
02 -
  • The salad needs at least twenty minutes in the fridge but an hour is even better for the flavors to really develop
  • Do not skip toasting the pecans because raw nuts just do not contribute the same depth of flavor
  • This keeps beautifully for three to four days in the refrigerator and actually tastes better on day two
03 -
  • Use room temperature ingredients so the dressing blends smoothly without any separation
  • Chill your mixing bowl for ten minutes before starting if you are serving this on a hot day

Return