This salad features tender shredded chicken mingled with dried cranberries, toasted pecans, crisp celery, and red onion. A tangy blend of Greek yogurt, Dijon mustard, and lemon elevates its flavors, making it a fall favorite perfect for lunch, dinner, or special occasions. The combination creates a satisfying and vibrant twist.

Jump to Recipe

I love makin this Cranberry Pecan Chicken Salad because its a perfect mix of protein and healthy fats that gives you energy and taste all in one bowl. I start with 2 cups of tender, shredded chicken breast which makes it high in protein and low in fat.

Then I toss in 1/2 cup of dried cranberries and 1/2 cup of toasted pecans which not only add a sweet and nutty crunch but also provide fiber and omega-3 fatty acids. The creamy texture of 1/4 cup of plain Greek yogurt mixed with 2 teaspoons of Dijon mustard adds a tangy kick that reminds me of classic cranberry chicken recipes.

I also include a diced stalk of celery, 1/4 cup of finely chopped red onion and 1 tablespoon of lemon juice to brighten the flavors. Salt and pepper finish it off just right.

This recipe is simple enough for a quick lunch but fancy enough for those special occasions. #chickensalad #homemadechickensalad #deliciouschickensalad

Why I Like this Recipe

I love how the sweet cranberries and tangy Dijon mix with the creamy Greek yogurt to give a unique flavor every time I take a bite.
I also enjoy the crunch from the toasted pecans combined with the tender shredded chicken—its texture contrast is just perfect.
I really appreciate that it’s a healthy option with good protein and some zesty lemon juice to brighten the dish up.
Plus, I like that it’s super easy to whip up, making it a go-to meal for when I’m in a hurry or just craving something tasty.

Ingredients

Print Recipe (No Advertisments)

Cooked Chicken Breast: It is high in protein and lean, helps build muscle and keeps you satisfied.
Dried Cranberries: They bring natural sweetness and fiber, adding a burst of color and flavor.
Toasted Pecans: These offer a crunchy texture and healthy fats which make the salad tasty.
Greek Yogurt: Creamy and tangy, it boosts protein content while lightening the texture of the dish.
Dijon Mustard: It adds a sharp punch and zesty flavor without extra calories.
Lemon Juice: Brings tang and brightness, enhancing the overall taste and refreshing the mix.

Ingredient Quantities

2 cups cooked, shredded chicken breast

1/2 cup dried cranberries

1/2 cup toasted pecans, roughly chopped

1/4 cup plain Greek yogurt

2 teaspoons Dijon mustard

1 stalk celery, diced

1/4 cup red onion, finely chopped

1 tablespoon lemon juice

Salt and pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. First, grab a big bowl and add your 2 cups of cooked, shredded chicken breast, then toss in the 1/2 cup of dried cranberries, 1/2 cup of toasted pecans, diced celery from one stalk and 1/4 cup of finely chopped red onion.

2. In a separate, small bowl, mix together 1/4 cup plain Greek yogurt and 2 teaspoons Dijon mustard.

3. Add in 1 tablespoon lemon juice and a pinch of salt and pepper to the yogurt mixture and stir until it’s all blended together.

4. Pour the yogurt dressing over your chicken mixture and give everything a good stir so the flavors combine nicely.

5. Taste it and if you feel like it needs a bit more salt or pepper, go ahead and adjust it to your liking.

6. Let the salad chill in the fridge for at least 15 minutes so all the flavors can really meld together.

7. Enjoy your Cranberry Pecan Chicken Salad on its own, over a bed of greens, or even in a wrap for a yummy meal any time of day.

Equipment Needed

1. Big mixing bowl for combining the chicken, fruits, nuts and veggies
2. Small bowl for mixing the Greek yogurt dressing ingredients
3. Measuring cups for the chicken, cranberries, pecans, and yogurt
4. Measuring spoons for the Dijon mustard, lemon juice, and spices
5. Knife for chopping the celery and red onion
6. Cutting board to safely chop the vegetables
7. Stirring spoon or spatula to mix the salad and dressing together
8. Fridge space or container to chill the salad before serving

FAQ

Can I use turkey instead of chicken? A: Sure, you can swap out chicken for turkey if you want a different twist. Just make sure its cooked and shredded so it fits with the rest of the ingredients.

Do I really need to toast the pecans? A: Toasting the pecans brings out their nutty flavor, which really uppers the taste, but if you're in a hurry you can skip it. Still, I recommend toasting them if you can.

Is there a substitute for Greek yogurt? A: Yep, you can use low-fat mayo or even sour cream if that's what you've got on hand, but the flavor might be a bit different.

How long will this salad last in the fridge? A: It should stay fresh for about 2 days if kept in an airtight container in the refrigerator. Just give it a good stir before serving cause the dressing may separate a bit.

Can I add other vegetables to change it up? A: Absolutely. Feel free to add things like diced apple or even shredded carrots if you're looking to mix up flavors and textures.

Cranberry Pecan Chicken Salad Recipe Substitutions and Variations

Chicken breast: try using shredded turkey or even rotisserie chicken if you can’t get fresh chicken
Dried cranberries: you could use dried cherries or raisins instead
Toasted pecans: chopped walnuts or almonds work really well as a substitute
Plain Greek yogurt: sour cream or mayo can be used for creaminess
Dijon mustard: if you don’t have that on hand, yellow mustard offers a good alternative

Pro Tips

• Try to toast your pecans yourself if you haven’t already. Toasting them just a bit longer in the oven for like 5 to 10 minutes gives them a deeper flavor and a crunch that really makes the salad pop.

• When mixing your dressing, make sure you stir it real good. If the yogurt and mustard don’t blend smooth enough, add a tiny splash of water so it’s easier to mix in with the rest of the ingredients.

• Don’t rush the resting time. Letting the salad chill in the fridge for a bit longer than 15 minutes, if you can, really helps the flavors get to know each other better.

• If you’re feeling adventurous, try switching out a bit of the lemon juice with a squeeze of lime. It gives the salad a perkier, tangier kick that might surprise you.

Cranberry Pecan Chicken Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Big mixing bowl for combining the chicken, fruits, nuts and veggies
2. Small bowl for mixing the Greek yogurt dressing ingredients
3. Measuring cups for the chicken, cranberries, pecans, and yogurt
4. Measuring spoons for the Dijon mustard, lemon juice, and spices
5. Knife for chopping the celery and red onion
6. Cutting board to safely chop the vegetables
7. Stirring spoon or spatula to mix the salad and dressing together
8. Fridge space or container to chill the salad before serving

Ingredients

2 cups cooked, shredded chicken breast
1/2 cup dried cranberries
1/2 cup toasted pecans, roughly chopped
1/4 cup plain Greek yogurt
2 teaspoons Dijon mustard
1 stalk celery, diced
1/4 cup red onion, finely chopped
1 tablespoon lemon juice
Salt and pepper to taste

Directions

First, grab a big bowl and add your 2 cups of cooked, shredded chicken breast, then toss in the 1/2 cup of dried cranberries, 1/2 cup of toasted pecans, diced celery from one stalk and 1/4 cup of finely chopped red onion.
In a separate, small bowl, mix together 1/4 cup plain Greek yogurt and 2 teaspoons Dijon mustard.
Add in 1 tablespoon lemon juice and a pinch of salt and pepper to the yogurt mixture and stir until it's all blended together.
Pour the yogurt dressing over your chicken mixture and give everything a good stir so the flavors combine nicely.
Taste it and if you feel like it needs a bit more salt or pepper, go ahead and adjust it to your liking.
Let the salad chill in the fridge for at least 15 minutes so all the flavors can really meld together.
Enjoy your Cranberry Pecan Chicken Salad on its own, over a bed of greens, or even in a wrap for a yummy meal any time of day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.