Cranberry and Pecan Chicken Salad: Creamy, Sweet, and Crunchy

A creamy, savory chicken salad made with cooked chicken, dried cranberries, chopped pecans, celery, and a mayonnaise-based dressing. It combines familiar savory ingredients with a touch of sweetness and extra crunch, making it perfect for sandwiches, appetizers, or a light lunch.

Equipment

• Large mixing bowl
• Small bowl for the dressing
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Mixing spoon or spatula
• Airtight food-storage container

Ingredients

• 3 cups cooked chicken, chopped or shredded
• ½ cup dried cranberries
• ½ cup chopped pecans
• ½ cup finely diced celery
• ¼ cup finely diced red onion, optional
• 2 tablespoons chopped fresh parsley, optional
• ½ cup mayonnaise
• 2 tablespoons plain Greek yogurt, optional
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 teaspoon honey, optional, depending on the sweetness of your cranberries

Instructions

1. Start with cooked, cooled chicken. Remove any skin and bones, then chop or shred the meat into bite-sized pieces. Place the chicken in a large mixing bowl.
2. Roughly chop the pecans. Dice the celery and red onion, if using. Add the dried cranberries, pecans, celery, onion, and parsley to the bowl with the chicken.
3. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. If you like a slightly sweeter dressing, add the honey. Taste the dressing before adding it to the chicken.
4. Pour the dressing over the chicken mixture. Gently fold everything together until the chicken, cranberries, pecans, and vegetables are evenly coated.
5. Cover the bowl and refrigerate for 30 minutes to 1 hour before serving to allow the flavors to mingle.
6. Give the salad a quick stir before serving. Spoon it onto croissants, sandwich bread, lettuce leaves, or crackers.

Notes

The Greek yogurt makes the dressing a little lighter while keeping it creamy. If you prefer a traditional, richer chicken salad, simply use ½ cup mayonnaise and omit the yogurt. For the best texture, ensure chicken is cooled and vegetables are dry. Store in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended as the dressing may separate and celery may lose crispness.

Nutrition

Calories: 340 · Protein: 29 g · Carbohydrates: 13 g · Fat: 19 g · Saturated fat: 3 g · Fiber: 2 g · Sugar: 9 g · Sodium: 350 mg