Cranberry Pecan Chicken Salad (Printable)

Creamy chicken salad with sweet cranberries and toasted pecans, ideal for sandwiches or fresh greens.

# 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 Garnish

12 - Fresh parsley, chopped

# How-To Steps:

01 - Place diced chicken, dried cranberries, toasted pecans, celery, and green onions in a large mixing bowl.
02 - Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper in a separate bowl until smooth and fully combined.
03 - Pour dressing over chicken mixture and fold gently until all ingredients are evenly coated.
04 - Sample salad and adjust salt or pepper as needed.
05 - Refrigerate for at least 20 minutes to allow flavors to meld.
06 - Serve on croissants, in lettuce cups, or over mixed greens. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The Greek yogurt lightens everything up without sacrificing that luscious texture you want in chicken salad
  • It keeps beautifully for days, making it the gift that keeps on giving for busy weekdays
02 -
  • The chilling step is not optional, the flavor difference between freshly mixed and rested is remarkable
  • Walnuts or almonds work beautifully if pecans are not your thing or if you are working with what you have
03 -
  • Use a sharp chefs knife to dice the chicken evenly, uniform pieces make for the best texture
  • Toast your pecans in a dry skillet over medium heat until fragrant, watching closely so they do not burn

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