Cranberry Pecan Chicken Salad (Printable Version)

Creamy chicken salad with sweet cranberries and crunchy pecans, ready in 40 minutes.

# What You Need:

01 - 2 cups cooked chicken breast, diced (about 2 medium breasts)

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

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

12 - Fresh parsley, chopped, for garnish

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.

01 -

The tart cranberries and toasted pecans create this incredible sweet crunch combo that keeps every bite interesting
It comes together in about 20 minutes but tastes like you spent way more time on it
Leftovers actually get better after a day in the fridge when all those flavors have time to really mingle

02 -

The texture of your pecans makes or breaks this salad—soggy nuts are sad, so toast them right before using
Chilling time isn't optional here—the flavor difference after 20 minutes in the fridge is pretty dramatic
This chicken salad keeps beautifully for 3 to 4 days, making it perfect for meal prep Sundays

03 -

If you're meal prepping, store the pecans separately and add them just before serving so they stay perfectly crunchy
Room temperature chicken absorbs the dressing better than cold straight from the fridge chicken