Cranberry Pecan Chicken Salad (Printable Version)

Creamy chicken salad with sweet cranberries and crunchy pecans, ideal for quick lunches and light dinners.

# What You Need:

→ Meats

01 - 2 cups cooked chicken breast, diced (about 2 medium breasts)

→ Fruits & Nuts

02 - 1/2 cup dried cranberries
03 - 1/2 cup toasted pecans, roughly chopped
04 - 1 stalk celery, finely diced
05 - 2 green onions, finely sliced

→ Dressing

06 - 1/2 cup mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 1 teaspoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Optional

12 - Fresh parsley, chopped, for garnish

# How-To Steps:

01 - In a large bowl, combine the diced chicken, cranberries, pecans, celery, and green onions.
02 - In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
03 - Pour the dressing over the chicken mixture. Toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning if necessary.
05 - Chill for at least 20 minutes for best flavor.
06 - Serve on croissants, in lettuce cups, or atop a bed of greens. Garnish with parsley if desired.

# Helpful Tips:

01 -
  • The creamy dressing strikes that perfect balance between indulgent and fresh, thanks to the Greek yogurt twist
  • It doubles beautifully for lunch prep and last minute dinner guests without skipping a beat
02 -
  • The chicken salad needs that chilling time in the fridge or the cranberries and pecans never quite get to know each other
  • Do not skip toasting the pecans because raw ones just disappear into the background
03 -
  • Use a sharp knife when dicing the chicken so you get clean cuts rather than shredded pieces
  • The Greek yogurt substitution is practically undetectable but makes a noticeable difference in how light the salad feels

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