Go Back

Cranberry Pecan Chicken Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken  (shredded/diced)
  • ½ cup dried cranberries
  • ½ cup pecans (toasted, chopped)
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt & pepper

Method
 

  1. Step 1: Prep the Chicken
    Cut or shred your cooked chicken into bite-sized pieces.
    Smaller pieces = better texture. Every bite gets a little bit of everything.
  2. Step 2: Toast the Pecans (Don’t Skip This)
    Heat a dry pan over medium heat. Add pecans and toast for 2–4 minutes.
    You’ll know they’re ready when they smell warm and nutty. That aroma? Worth it.
  3. Step 3: Chop the Crunch
    Dice celery and onion finely.
    You don’t want big chunks here—just enough for a crisp bite.
  4. Step 4: Mix the Dressing
    In a bowl, whisk together:
    Mayo
    Greek yogurt
    Lemon juice
    Dijon
    Honey
    Taste it. Adjust it. Maybe a pinch more salt? Go for it.
  5. Step 5: Combine Everything
    Add chicken, cranberries, pecans, and veggies into a large bowl.
    Pour dressing over and gently mix.
    Not aggressively. You’re not making mashed potatoes.
  6. Step 6: Chill (If You Can Wait)
    Let it sit in the fridge for 30 minutes.
    Could you eat it right away? Sure.
    But after chilling? It’s noticeably better.