Cranberry Pecan Chicken Salad
Creamy, crunchy, sweet, and savory chicken salad made with tender shredded chicken, crisp celery, tart dried cranberries, and toasted pecans in a creamy poppy-seed dressing.
Ingredients
Chicken Salad
- 3 cups cooked chicken, shredded or diced
- ½ cup dried cranberries
- ½ cup pecans, chopped
- ¾ cup celery, finely diced
- ¼ cup red onion, finely diced
- ½ cup red or green grapes, halved, optional
- 2 tbsp fresh parsley, chopped
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
Creamy Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp poppy seeds
- ½ tsp garlic powder
- ¼ tsp black pepper
- Pinch of salt
Instructions
1. Prepare the Chicken
- Cook the chicken until fully done.
- Allow it to cool slightly.
- Shred or dice into bite-size pieces.
- For the best texture, chill the chicken completely before mixing the salad.
2. Toast the Pecans
- Place the chopped pecans in a dry skillet over medium-low heat.
- Toast for 3–5 minutes, stirring frequently.
- Remove from the heat as soon as they’re fragrant and lightly toasted.
- Let them cool.
3. Make the Dressing
In a small bowl, whisk together:
- Mayonnaise
- Greek yogurt
- Honey
- Apple cider vinegar
- Dijon mustard
- Poppy seeds
- Garlic powder
- Black pepper
- Salt
Mix until smooth and creamy.
4. Combine the Salad
Add the shredded chicken, cranberries, toasted pecans, celery, red onion, grapes, and parsley to a large bowl.
Pour the dressing over the top and gently toss until everything is evenly coated.
5. Chill
Cover and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to blend.
Serving Ideas
Serve the chicken salad:
- Over lettuce or mixed greens
- In lettuce cups
- With cucumber slices
- In a whole-grain wrap
- As a sandwich filling
- With crackers
- Straight from the bowl as a high-protein lunch
Nutrition Information
Approximate per serving, based on 6 servings:
- Calories: ~330
- Protein: ~28 g
- Carbohydrates: ~16 g
- Fat: ~18 g
- Fiber: ~2 g
- Sugar: ~10 g
- Net Carbs: ~14 g
Nutrition will vary depending on the chicken, mayonnaise, yogurt, cranberries, and honey used.
Nut Information
- Contains: Pecans
- Other nuts: None required
- Peanuts: None required
- Dairy: Greek yogurt
- Eggs: May be present in mayonnaise
- Gluten: Naturally gluten-free when using certified gluten-free packaged ingredients
- Nut-free option: Replace pecans with roasted sunflower seeds or pumpkin seeds.
Q&A
Q: Can I use rotisserie chicken?
Yes. Rotisserie chicken is an easy shortcut. Remove the skin and bones, then shred the meat.
Q: Can I use Greek yogurt instead of mayonnaise?
Yes. You can replace some or all of the mayonnaise with Greek yogurt for a lighter, tangier dressing.
Q: Can I leave out the cranberries?
Yes. Raisins, chopped dried cherries, or diced apple can be used instead.
Q: Can I use fresh cranberries?
Fresh cranberries are quite tart and aren’t a direct substitute. Dried cranberries work better for the sweet-tart flavor.
Q: Can I make this without honey?
Yes. Simply omit it or use a sweetener of your choice.
Q: Can I add apples?
Absolutely. Diced Honeycrisp, Fuji, or Granny Smith apples add excellent crunch.
Q: How long does chicken salad last?
Keep it covered and refrigerated and use within 3–4 days.
Q: Can I freeze chicken salad?
Freezing isn’t recommended because the creamy dressing can separate and become watery after thawing.
Q: How can I make it higher in protein?
Use extra chicken and replace part of the mayonnaise with nonfat Greek yogurt.
Q: Can I make it low-carb?
Yes. Reduce or omit the dried cranberries and honey, and serve it in lettuce cups instead of bread or wraps.
