Chicken Salad Pecans Cranberries (Printable version)
A vibrant mix of chicken, pecans, and cranberries in a creamy dressing, ideal for lunch or a light dinner.
# Ingredient list:
→ Protein
01 - 2 cups cooked chicken breast, diced (about 2 medium breasts)
→ Vegetables & Fruit
02 - 2 celery stalks, finely chopped
03 - 1/4 small red onion, finely diced
04 - 1/2 cup dried cranberries
05 - 1/2 cup seedless red grapes, halved (optional)
→ Nuts
06 - 1/2 cup pecan halves, roughly chopped
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup plain Greek yogurt
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon honey
12 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
13 - Fresh parsley, chopped
# Directions:
01 - In a large bowl, mix diced chicken, chopped celery, diced red onion, dried cranberries, halved grapes if using, and chopped pecans until uniformly distributed.
02 - Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper in a separate small bowl until smooth and creamy.
03 - Pour the dressing over the chicken mixture and toss gently to ensure all ingredients are evenly coated.
04 - Taste the mixture and adjust salt and pepper to preference for balanced flavor.
05 - Refrigerate the salad for a minimum of 15 minutes to allow the flavors to meld.
06 - Serve chilled on a bed of greens, as a sandwich filling, or in lettuce cups. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- It comes together in under an hour and feels fancy enough to serve to guests without any fussing.
- The balance of creamy, crunchy, and sweet is so satisfying that you'll find yourself making it twice a week once you get started.
- It's endlessly flexible—add what you have, swap what you don't, and it always works beautifully.
02 -
- Don't dress this more than a few hours ahead or the celery gets soft and the whole thing starts to feel soggy—make it the morning of or an hour before serving if you want it to stay crisp.
- The magic happens in those 15 minutes of chilling, when the flavors start to blend and everything tastes more cohesive than you'd expect from something so simple.
03 -
- Don't chop the celery and onion too fine or they'll dissolve into the dressing—you want them to stay crisp and recognizable in every bite.
- If you make this ahead, keep the pecans and grapes separate and add them right before serving so they stay crunchy instead of turning soft and droopy.