Cranberry Pecan Chicken Salad (Printable)

Creamy chicken salad featuring sweet cranberries and toasted pecans, ideal for quick lunches and light dinners.

# What You'll Need:

→ Meats

01 - 2 cups cooked chicken breast, diced

→ 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

# How To Make It:

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 chopped parsley if desired.

# Tips from dashanddishes:

01 -
  • The tart cranberries and buttery pecans create this incredible sweet-and-salty dance that keeps you going back for just one more bite
  • It comes together in literally 20 minutes but tastes like something you'd order at a fancy café
02 -
  • I learned the hard way that chopping pecans too fine makes them disappear—keep them chunky so you actually get that satisfying crunch
  • The salad tastes infinitely better after chilling—try to make it at least a few hours ahead, or even the night before
03 -
  • Toast your pecans in a dry skillet over medium heat—watch them like a hawk because they go from perfect to burnt in seconds
  • Pat your cooked chicken dry with paper towels before dicing—excess moisture makes the salad watery

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