Cranberry and Pecan Chicken Salad

Introduction

Cranberry and Pecan Chicken Salad is the kind of recipe that earns a permanent spot in your weekly rotation. Tender shredded chicken meets crunchy celery, buttery pecans, and sweet-tart dried cranberries — all brought together by a creamy Greek yogurt and mayonnaise dressing that feels indulgent without being heavy.

Fresh lemon juice cuts through the richness, while diced red onion adds a subtle sharpness that keeps every bite interesting. Whether you’re meal-prepping for the week or looking for a crowd-pleasing dish for a potluck, this chicken salad delivers big flavor with minimal effort.

It comes together in 15 minutes flat — no cooking required if you use rotisserie chicken — and stores beautifully in the fridge for up to 4 days. Serve it on croissants, in lettuce wraps, or straight from the bowl.

Why You’ll Love This Recipe

• Ready in 15 minutes — perfect for busy weeknights
• Meal-prep friendly — tastes even better the next day
• Balanced macros — protein-packed with Greek yogurt
• No cooking required — uses rotisserie or leftover chicken
• Crowd-pleaser — a guaranteed hit at any gathering

Ingredients

For the Salad:

• 3 cups cooked chicken breast, shredded (about 2 large breasts or 1 rotisserie chicken)
• 1 cup celery, finely diced (about 3 stalks)
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 1/4 cup red onion, finely diced

For the Dressing:

• 1/2 cup plain Greek yogurt (full-fat for best flavor)
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)

Instructions

Step 1: Prepare the Chicken

If using raw chicken breasts, poach them in lightly salted water for 15-20 minutes until cooked through. Let cool, then shred with two forks. If using rotisserie chicken, simply remove the skin and shred the meat. You should have about 3 cups.

Step 2: Chop the Vegetables and Nuts

Finely dice the celery and red onion. Roughly chop the pecans — you want pieces, not dust, so they add crunch. Measure out the dried cranberries.

Step 3: Make the Dressing

In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, salt, pepper, and thyme (if using). Taste and adjust seasoning — it should be tangy, creamy, and well-balanced.

Step 4: Combine Everything

In a large bowl, add the shredded chicken, celery, red onion, cranberries, and pecans. Pour the dressing over the top and fold gently with a spatula until everything is evenly coated. Avoid over-mixing, or the chicken will break down too much.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve on croissants, sourdough bread, lettuce wraps, or with crackers. Garnish with extra pecans and cranberries if desired.

Tips & Tricks

• Use rotisserie chicken to cut prep time down to 10 minutes.
• Don’t skip the chill time — 30 minutes makes a noticeable difference in flavor.
• Toast the pecans in a dry skillet for 3-4 minutes to deepen their flavor.
• Adjust sweetness by adding more or fewer cranberries.
• Make it lighter by swapping all mayo for Greek yogurt.
• For a kick, add 1/4 teaspoon of cayenne pepper to the dressing.

Frequently Asked Questions

How long does cranberry pecan chicken salad last in the fridge?

Store it in an airtight container for up to 4 days. Stir before serving.

Can I use canned chicken?

Yes, but drain it well and flake it with a fork. Rotisserie or freshly poached chicken gives the best texture.

Is this recipe gluten-free?

Yes, as written, it’s naturally gluten-free. Just double-check your mayonnaise and mustard labels.

Can I make it dairy-free?

Yes. Use a dairy-free yogurt alternative like coconut or almond yogurt, and vegan mayonnaise.

What’s the best way to serve it?

On croissants, in lettuce cups, stuffed in tomatoes, or with gluten-free crackers.

How many calories per serving?

About 420 calories per serving when divided into 4 portions.

Serving Suggestions

Pair this chicken salad with:

• A light arugula salad with lemon vinaigrette
• Sweet potato fries for a heartier meal
• Iced green tea or sparkling water with lime
• A bowl of tomato soup for a cozy lunch

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Not recommended — the dressing separates when thawed.
• Meal Prep: Divide into 4 containers for grab-and-go lunches.

Nutritional Information (Per Serving)

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