Cranberry Pecan Chicken Salad (Printable Version)

Creamy chicken salad with cranberries and toasted pecans, ideal for lunches and light dinners.

# What You'll 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

12 - Fresh parsley, chopped, for garnish

# 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 parsley if desired.

# Expert Tips:

01 -
  • The sweet and salty combination creates layers of flavor that make each bite interesting
  • You can prep it ahead and it actually tastes better after the flavors mingle
  • It transforms simple leftovers into something company-worthy without anyone knowing how easy it was
02 -
  • Overmixing will mash your chicken pieces and change the texture completely
  • The salad needs that chilling time for the cranberries to plump slightly and release their sweetness
03 -
  • Cut your chicken and pecans to similar sizes so you get all the flavors in every single bite
  • If making ahead, add the pecans right before serving so they stay perfectly crunchy

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