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Cranberry Pecan Chicken Salad.

Cranberry Pecan Chicken Salad

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • For the Salad Base:
  • 3 cups cooked chicken breast shredded or diced
  • 1/2 cup dried cranberries reduced sugar if preferred
  • 1/2 cup pecans toasted and roughly chopped
  • 1/2 cup celery finely diced
  • 3 green onions thinly sliced
  • 2 tablespoons fresh flat-leaf parsley finely chopped
  • For the Creamy Dressing:
  • 1/2 cup plain Greek yogurt 2% or whole milk preferred
  • 2 tablespoons mayonnaise olive oil based
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly cracked black pepper to taste

Method
 

  1. Toast the Pecans: Place the chopped pecans into a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and golden brown. Remove immediately from the hot pan and let them cool completely.
  2. Combine Salad Base: In a large mixing bowl, combine the shredded or diced chicken, dried cranberries, cooled toasted pecans, diced celery, sliced green onions, and fresh parsley.
  3. Mix the Dressing: In a separate smaller bowl, whisk together the Greek yogurt, olive oil mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, salt, and pepper until completely smooth.
  4. Toss and Coat: Pour the dressing over the chicken mixture and use a large spatula to gently fold all the ingredients together until evenly coated.
  5. Adjust Seasoning: Taste a small spoonful and adjust the seasoning with an extra pinch of salt, pepper, or lemon juice if desired.
  6. Chill and Serve: Cover the bowl tightly and refrigerate for at least 30 minutes before serving to allow the flavors to blend beautifully.

Notes

  • Storage: Keep in an airtight container in the refrigerator for up to 3–4 days. Do not freeze, as the Greek yogurt dressing will separate and become watery.
  • Time-Saver: Use store-bought rotisserie chicken to skip cooking entirely. Shred the breast meat while warm, then let it cool completely before mixing.
  • Texture Tip: Always toast the pecans in a dry skillet for 3–5 minutes. This deepens their flavor and keeps them from getting soggy in the dressing.
  • Lighten Up: For a 100% mayonnaise-free version, swap the 2 tablespoons of mayo for extra Greek yogurt or a splash of extra virgin olive oil.