Chicken Pecans Cranberries Salad

There's something about a good chicken salad that stops me mid-afternoon—that moment when I realize I'm starving and I need something that feels substantial but doesn't weigh me down. I stumbled onto this version years ago when a friend brought it to a potluck, and I remember thinking how the sweet cranberries played against the brightness of mustard, how the pecans stayed crispy even after sitting in the dressing. Now it's become my go-to when I want something that tastes like I spent hours thinking about it, but really took maybe twenty minutes.

I made this for my sister during a chaotic week when she was moving, and watching her grab a bowl and actually sit down to eat something felt like a small victory. She came back asking for the recipe within an hour, and now I think she makes it more often than I do.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Start with real chicken—not the sad pre-packaged kind if you can help it. Poaching it gently keeps it tender, or use a rotisserie bird if you're short on time.
• Celery, 1 cup finely chopped: This is your crunch and your freshness; don't skip it or use wilted celery that's been lurking in the crisper drawer.
• Red onion, 1/2 cup finely diced: The sharpness matters here—it cuts through the richness of the dressing and adds personality.
• Dried cranberries, 1/2 cup: They plump slightly as they sit, adding sweetness that balances everything else on the plate.
• Pecans, 1/2 cup roughly chopped: Toast them lightly first if you have five minutes; it wakes up their flavor and makes the whole salad taste more intentional.
• Mayonnaise, 1/2 cup: This is your creamy base, but don't use the cheapest option—good mayo makes a difference.
• Greek yogurt, 1/4 cup plain: This lightens the dressing and adds tang without making it feel diet-like.
• Dijon mustard, 2 teaspoons: The secret whisper in the background that makes people ask what's in this.
• Lemon juice, 1 tablespoon: Bright and alive; it's why this doesn't taste heavy even though it's creamy.
• Fresh parsley, 1 tablespoon chopped: Optional but worth it—a small green note that makes it feel fresher.
• Salt and black pepper: Don't be shy; taste as you go and adjust to what you like.

Instructions

Gather your chicken and vegetables:

Get everything chopped and in a large bowl—the celery uniform and small, the onion fine enough that it won't shock you with a big bite. Toss in your cranberries and pecans, and if you're using parsley, add it now.

Make the dressing:

In a separate bowl, whisk mayo and yogurt together until there are no lumps, then add the mustard, lemon juice, salt, and pepper. Taste it straight from the whisk—this should taste bright and a little tangy, not bland.

Bring it together:

Pour the dressing over the chicken mixture and fold gently with a spoon or spatula until everything wears a creamy coat. Don't be aggressive about it; you want the chicken to stay tender and the pecans to stay whole.

Let it rest:

Cover and slide it into the fridge for at least fifteen minutes so the flavors get to know each other. The celery softens just slightly, the cranberries hydrate a touch more, and the whole thing becomes greater than the sum of its parts.

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There was an afternoon when my nephew, who claims to hate salad, ate three servings of this without even realizing it, and that's when I knew I'd nailed something. Not because it was fancy, but because it felt honest and tasted genuinely good.

Ways to Serve This

Over a bed of mixed greens, it becomes a full meal that feels lighter but stays satisfying. Tucked into whole grain bread with a slice of tomato and some arugula, it makes a sandwich that doesn't fall apart. In lettuce wraps, it feels elegant and fresh, like you're eating something good for you without the guilt. On crackers as an appetizer, it disappears faster than you'd expect.

How to Make It Your Own

I've learned that the base is flexible—swap walnuts or almonds for the pecans if that's what you have, or use all Greek yogurt if you want it lighter and tangier. Add diced apple or grapes for extra sweetness, or throw in some cucumber for more crunch. The mustard can be whole grain if you like texture, and the lemon juice can stretch to lime if you're feeling adventurous.

Storage and Make-Ahead Tips

This salad keeps well for three days refrigerated, though the pecans will soften slightly over time—if you want maximum crunch, add them fresh and let people do it themselves. You can prep the chicken, vegetables, and dressing the night before and combine them in the morning, which means breakfast prep guilt-free on a busy day. Just stir it gently before serving, as the creamy dressing settles.

• Keep pecans in a separate container if you're making this more than a day ahead and like them crunchy.
• If it seems too thick after sitting overnight, loosen it with a spoonful of yogurt or lemon juice.
• Taste it again before serving—you might want to adjust salt or lemon juice depending on how the flavors have melded.

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This is the kind of recipe that becomes part of your regular rotation quietly, without fanfare. It's there when you need it, it never disappoints, and somehow it always makes people feel cared for.

Recipe FAQs

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds work well as substitutes, offering different textures and flavors.

→ How should I store the salad?

Keep it refrigerated in an airtight container and consume within 2 days for best freshness.

→ Is it possible to make the dressing lighter?

Using all Greek yogurt instead of mayonnaise creates a lighter, tangier dressing without sacrificing creaminess.

→ What are some serving suggestions?

Serve chilled over fresh greens, in lettuce wraps, or as a sandwich filling for variety and convenience.

→ Can additional fruits be added?

Yes, chopped apples or grapes add sweetness and extra texture to the mix.