Cranberry pecan chicken salad

Table of Contents

Why You’ll Love This Recipe

Texture harmony: Juicy chicken, crunchy toasted pecans, chewy dried cranberries, and crisp celery create a satisfying bite.
Balanced flavors: The dressing combines real mayonnaise with a touch of Greek yogurt, Dijon mustard, fresh lemon juice, and honey to cut through richness without overpowering the ingredients.
Meal prep favorite: Tastes even better after the flavors meld in the refrigerator for a few hours.

3 cups cooked chicken breast, shredded or chopped into bite-sized cubes (poached, roasted, or rotisserie)
3/4 cup pecans, raw halves or pieces
3/4 cup dried cranberries (cured or sweetened)
2 stalks celery, finely diced
1/4 cup red onion, finely diced (optional, for subtle bite)
2 tbsp fresh parsley, finely chopped

Place a dry skillet over medium heat.
Add the raw pecans in a single layer.
Toast for 4 to 6 minutes, stirring frequently, until fragrant and lightly golden brown. Keep a close eye on them to prevent burning.
Transfer immediately to a cutting board to cool completely, then coarsely chop.

If using raw chicken breasts: Place 1.5 lbs of boneless, skinless chicken breasts in a saucepan. Cover with water or broth, add a pinch of salt, and bring to a gentle simmer over medium heat. Reduce heat to low, cover, and cook for 12 to 14 minutes until the internal temperature reaches 165°F (74°C). Remove from heat and allow to cool before dicing.
If using leftover or rotisserie chicken: Remove skin and bones, then chop or shred the meat into 1/2-inch pieces.

In a medium mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper.
Whisk thoroughly until smooth, creamy, and completely emulsified. Taste and adjust salt or lemon juice as desired.

In a large mixing bowl, combine the cooled chopped chicken, toasted pecans, dried cranberries, diced celery, red onion, and fresh parsley.
Pour the whisked dressing over the salad ingredients.
Gently fold everything together using a rubber spatula until all ingredients are evenly coated in dressing.

Cover the bowl with plastic wrap or transfer to an airtight container.
Refrigerate for at least 30 to 60 minutes before serving. This allows the pecans to soften slightly while keeping their crunch, and allows the dressing to permeate the chicken.

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Stir gently before serving.
Freezing: Freezing is not recommended, as mayonnaise and fresh celery break down and become watery upon thawing.

Fruit Swaps: Replace half of the dried cranberries with diced crisp apples (like Honeycrisp or Granny Smith) or halved red seedless grapes.
Nut Swaps: Sliced almonds, walnuts, or sunflower seeds work well in place of pecans.
Lightened-Up Version: Swap the mayonnaise for 100% Greek yogurt or avocado-oil mayonnaise.
Add Herbs: Fresh tarragon or fresh dill adds an elevated botanical note to the dressing.

Sandwich / Wrap: Serve scooped onto toasted brioche, whole grain bread, or tucked into a warm tortilla wrap with green leaf lettuce.
Lettuce Boats: Spoon into romaine hearts or butter lettuce cups for a low-carb presentation.
Croissants: Fill buttery mini croissants for lunch spreads or party platters.
Salad Bowl: Serve over a bed of mixed greens, arugula, or spinach.

Servations: 6 | Serving Size: Approx. 3/4 cup (150g)

Post Views: 25