Cranberry Pecan Chicken Salad
A creamy, sweet, and savory chicken salad packed with tender chicken, crunchy pecans, and chewy dried cranberries. Perfect for sandwiches, wraps, or serving over lettuce.
Ingredients
3 cups cooked chicken, shredded or diced
½ cup dried cranberries
½ cup pecans, toasted and roughly chopped
2 celery stalks, finely diced
2 green onions, thinly sliced
½ cup mayonnaise
¼ cup plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey (optional)
½ teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (optional)
Instructions
In a large bowl, combine the chicken, dried cranberries, pecans, celery, green onions, and parsley.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Taste and adjust the seasoning if needed before serving.
Serving Suggestions
On croissants or sandwich bread
Wrapped in tortillas or lettuce leaves
Over a bed of mixed greens
With crackers for a light lunch
Stuffed into pita pockets
Tips
Rotisserie chicken makes this recipe quick and easy.
Toast the pecans for extra flavor and crunch.
Store in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Chill Time: 30 minutes
Serves: 4–6
