Chicken Salad With Cranberries And Pecan
This Chicken Salad with Cranberries and Pecans is a creamy, crunchy, and flavorful dish that’s easy to prep and perfect for any season. Made with lean chicken, sweet cranberries, toasted pecans, and a creamy Greek yogurt dressing, it’s a wholesome lunch, snack, or meal prep favorite you’ll make again and again.
Equipment
- Large Mixing Bowl
- Whisk
- Skillet
Ingredients
Main Ingredients
- 2 cups cooked chicken breast diced
- 0.5 cup dried cranberries
- 0.5 cup chopped pecans toasted
- 0.5 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 celery stalk finely chopped
- 2 green onions thinly sliced
- 0.5 tsp garlic powder
- salt and black pepper to taste
- fresh parsley optional, for garnish
Instructions
- Cook your chicken breasts if not already prepared. Poach, grill, or bake until cooked through. Let cool and dice into small pieces.
- In a dry skillet, toast the pecans over medium heat for 3–4 minutes until fragrant. Set aside to cool.
- In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Add the diced chicken, cranberries, toasted pecans, celery, and green onions to the bowl.
- Gently fold everything together until well coated. Taste and adjust seasoning if needed.
- Chill for at least 20 minutes before serving. Garnish with fresh parsley if desired.
Notes
This chicken salad is perfect for wraps, sandwiches, or served over greens. For extra tang, add a squeeze of lemon. Make a big batch—it keeps well and tastes even better the next day!
Nutrition
Calories: 310kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 3gCholesterol: 65mgSodium: 380mgPotassium: 550mgFiber: 2gSugar: 6gVitamin A: 100IUVitamin C: 3mgCalcium: 40mgIron: 1.5mg
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