Chicken Salad Pecans Cranberries

There's something about a really good chicken salad that stops you mid-afternoon and makes you pause. I discovered this version years ago when I was trying to impress someone at a potluck with something simple but undeniably good, and I realized halfway through prep that the best dish isn't the one with a million steps—it's the one where every single ingredient gets a moment to shine. The pecans toast just slightly from being handled, the cranberries plump up as they sit, and suddenly you have something that tastes way more intentional than the quick lunch it actually is.

I made this for a potluck where I didn't really know anyone, and I watched a skeptical woman take a small spoonful just to be polite, then go back for a full plate. We ended up talking for twenty minutes about salads, of all things, and she asked for the recipe before she left. That's when I knew it wasn't just good—it was the kind of food that makes people want to linger.

Ingredients

• Cooked chicken breast, diced: Use breasts you've poached gently or roasted just until done—the difference between dry and juicy chicken is the difference between a salad you tolerate and one you crave, and it only takes five minutes of attention to get right.
• Celery stalks, finely chopped: This gives you crunch and a whisper of sharpness that keeps everything from tasting heavy, no matter how much mayo you use.
• Red onion, finely diced: A quarter of a small one is enough to wake up the whole bowl without overpowering anyone at the table.
• Dried cranberries: They soften as the salad sits and release a subtle tartness that balances all the richness beautifully.
• Seedless red grapes, halved: Optional but worth it—they add juiciness and a bright sweetness that makes you reach for another bite.
• Pecan halves, roughly chopped: Toast them lightly in a dry pan for thirty seconds before adding if you want them to taste like they're the star of the show.
• Mayonnaise: The backbone of the dressing, but balance it with Greek yogurt so it doesn't feel heavy.
• Plain Greek yogurt: This cuts the richness and adds tang without making anything taste diet-y.
• Dijon mustard: A tablespoon seems small until you taste what it does—it adds depth and keeps the dressing from being one-dimensional.
• Fresh lemon juice: Squeeze it fresh, not from a bottle, and taste as you go because acidity is personal.
• Honey: Just enough to soften the mustard's edge and round out the flavors.
• Salt and pepper: Taste at the end, not the beginning—seasoning is the last move, not the first.

Instructions

Build your base:

In a large bowl, combine the diced chicken with celery, red onion, cranberries, grapes if you're using them, and pecans. You're just bringing everything together here—no rush, no drama.

Make the dressing:

In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and honey until it's smooth and creamy. Taste it as you go and adjust the lemon juice or honey until it tastes like you'd want to eat it with a spoon.

Bring it all together:

Pour the dressing over the chicken mixture and toss gently—you're coating everything, not crushing anything. This is the moment where the salad starts to feel real.

Taste and adjust:

This is non-negotiable—a pinch more salt, a crack of black pepper, maybe another squeeze of lemon if it needs brightness. Your palate knows what it wants.

Let it rest:

Chill it for at least 15 minutes so the flavors start talking to each other. The salad gets better as it sits, so don't rush this part.

Serve your way:

Pile it on greens, stuff it into a sandwich, wrap it in lettuce cups, or eat it straight from the bowl on a Tuesday when no one's looking. Garnish with fresh parsley if you want it to look intentional.

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A friend once told me that she keeps a container of this in her fridge at all times, and I asked why, and she said it was because she realized she was happier when there was something genuinely good to eat right there in front of her. That's when I stopped thinking of it as a salad and started thinking of it as insurance against bad choices.

How to Cook the Chicken Right

The chicken is the foundation, and it's worth doing thoughtfully. I used to boil chicken for salads until I realized that poaching it in salted water with a bay leaf changes everything—it stays tender and actually tastes like something. If you roast it instead, let it cool completely before dicing so it doesn't fall apart and lose all that flavor to the cutting board.

Making it Your Own

This salad doesn't ask permission to be changed. Swap pecans for walnuts or almonds if that's what you have, add diced apple for extra crunch and a floral sweetness that plays beautifully with the cranberries, or use all Greek yogurt if you want something lighter. I've made it with grapes, with fresh pineapple, with a handful of toasted sunflower seeds when I ran out of nuts. Every version has been good, which is the best kind of recipe.

Serve It Better

This salad is confident enough to show up in different ways depending on what you're in the mood for. Pile it on a bed of spring greens with some sliced avocado and you have a proper salad course. Stuff it into a good bread and suddenly it's a sandwich that tastes like you tried. Wrap it in butter lettuce leaves and it becomes something you can eat with your hands at a picnic.

• It pairs quietly with a crisp Sauvignon Blanc if you're making an occasion of it, or with iced tea if you're just feeding yourself on a hot day.
• Make extra and don't feel bad about having it for lunch three days in a row—it actually tastes better on day two once everything has gotten to know each other.
• A small handful of fresh parsley on top makes it look like you spent way more time on it than you actually did.

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This is the kind of recipe that sits quietly in your repertoire until the moment you need it, and then it saves the day. Make it once and you'll be making it forever.

Recipe Q&A

→ Can I make this ahead of time?

Yes, preparing it a day in advance allows the flavors to meld beautifully. Keep it refrigerated and add pecans just before serving to maintain their crunch.

→ What can I substitute for the pecans?

Walnuts or almonds are excellent alternatives that provide a similar crunch. You can also omit the nuts entirely if you prefer a nut-free version.

→ Is there a lighter dressing option?

Absolutely, replace the mayonnaise entirely with plain Greek yogurt for a lighter, tangier dressing that still provides a creamy texture.

→ How should I serve this?

This versatile dish works well served over a bed of fresh greens, inside croissants, or scooped into lettuce cups for a low-carb option.

→ Can I use rotisserie chicken?

Yes, using store-bought rotisserie chicken is a great shortcut that adds depth of flavor and significantly reduces preparation time.