Cranberry Pecan Chicken Salad is a creamy, crunchy, slightly sweet chicken salad that works especially well for an easy lunch or make-ahead meal. Tender shredded chicken is mixed with crisp celery, finely diced red onion, dried cranberries, and chopped pecans. A combination of Greek yogurt and mayonnaise keeps everything creamy without making the salad overly heavy, while fresh lemon juice adds just enough brightness to bring all the flavors together.
Ingredients
- 1 lb boneless skinless chicken breast
- Salt and black pepper, to taste
- ½ cup plain 0% Greek yogurt (2% also works great)
- ¼ cup mayonnaise
- ¾ cup celery, diced
- ½ cup red onion, diced
- ½ cup dried cranberries
- ½ cup pecans, chopped
- 2 tablespoons lemon juice (about ½ a large lemon)
Instructions
- Preheat the oven to 450°F.
- Season the chicken breast with salt and black pepper and place it in a shallow baking dish.
- Bake for 15–18 minutes, or until the chicken is completely cooked and reaches an internal temperature of 165°F.
- Shred the cooked chicken using a stand mixer, hand mixer, or two forks.
- Add the shredded chicken to a large mixing bowl.
- Add the Greek yogurt, mayonnaise, diced celery, red onion, dried cranberries, and chopped pecans.
- Drizzle in the lemon juice.
- Mix everything together until evenly combined and the chicken is well coated.
- Serve immediately or refrigerate in an airtight container.
Notes
For a milder red onion flavor, soak the diced onion in cold water for about 5–10 minutes, then drain before adding it to the salad. A stand mixer with the paddle attachment can quickly shred the cooked chicken. Two forks or a hand mixer can also be used. Greek yogurt and mayonnaise can be interchanged, but keep the combined amount at ¾ cup total. Pecans can be substituted with walnuts or chopped almonds. Dried cranberries can be substituted with dried cherries, raisins, or chopped dried dates. Store the chicken salad in an airtight container in the refrigerator for up to 4 days. The recipe is naturally gluten-free. For dairy-free preparation, use an unsweetened thick dairy-free yogurt or use ¾ cup mayonnaise.
