Chicken Pecans Cranberries Salad (Printable)

Tender chicken combined with pecans and cranberries in a creamy, flavorful salad blend.

# What You'll Need:

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

02 - 1 cup celery, finely chopped

03 - 1/2 cup red onion, finely diced

04 - 1/2 cup dried cranberries

05 - 1 tablespoon fresh parsley, chopped (optional)

06 - 1/2 cup pecans, roughly chopped

07 - 1/2 cup mayonnaise

08 - 1/4 cup plain Greek yogurt

09 - 2 teaspoons Dijon mustard

10 - 1 tablespoon lemon juice

11 - 1/2 teaspoon salt

12 - 1/4 teaspoon black pepper

01 - In a large bowl, mix cooked chicken, celery, red onion, dried cranberries, parsley, and pecans until evenly distributed.

02 - Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper in a small bowl until smooth.

03 - Pour dressing over chicken mixture and gently toss to coat all ingredients thoroughly.

04 - Taste and adjust seasoning if necessary. Cover and refrigerate for at least 15 minutes to blend flavors.

05 - Serve chilled, either over greens, as a sandwich filling, or wrapped in lettuce leaves.

01 -

It comes together faster than deciding what to eat, but tastes like you planned ahead.
The mix of textures—creamy, crunchy, chewy—keeps every bite interesting in a way that plain chicken never could.
It works for lunch boxes, dinner plates, or stuffed into a wrap when you're running out the door.

02 -

If your dressing tastes one-dimensional, you're probably not using enough lemon juice or mustard—these two ingredients are what make it sing instead of just coat.
Chopping everything roughly the same size isn't fussy; it's the difference between a salad that feels cohesive and one that feels jumbled.

03 -

Use a rotisserie chicken from the grocery store and you've cut your work in half without losing any real quality.
If you toast your pecans in a dry skillet for two minutes before chopping, the whole salad suddenly tastes more intentional and warm.