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Top-down view of Cranberry Pecan Chicken Salad in a white bowl on a marble surface.

Cranberry Pecan Chicken Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken diced or shredded
  • ½ cup dried cranberries
  • ½ cup toasted pecans chopped
  • ½ cup Greek yogurt or mayonnaise
  • 2 stalks celery diced
  • ¼ cup red onion minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Optional: 1 tsp honey 2 tbsp fresh parsley

Method
 

  1. Toast: Place pecans in a skillet over medium heat for 3-5 minutes until fragrant. Cool and chop.
  2. Whisk: In a small bowl, combine Greek yogurt, olive oil, lemon juice, salt, pepper, and honey.
  3. Combine: In a large bowl, mix chicken, cranberries, cooled pecans, celery, and onion.
  4. Dress: Pour the dressing over the chicken mixture and toss gently to coat.
  5. Chill: Refrigerate for 30 minutes before serving to allow flavors to meld.

Notes

  • Chicken Texture: Use cold rotisserie chicken for the best dice; warm chicken can become mushy when mixed with dressing.
  • Onion Tip: Soak minced red onions in cold water for 5 minutes and pat dry to remove the harsh "bite" without losing the crunch.
  • Nut Prep: Always toast pecans in a dry pan until fragrant (3–5 minutes) to prevent them from softening in the fridge.
  • Dressing Ratio: If the salad feels dry after chilling, add 1 teaspoon of lemon juice or Greek yogurt to refresh the creaminess.
  • Make Ahead: For optimal flavor, prepare 2–4 hours before serving to allow the cranberries to slightly plump from the dressing moisture.