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Cranberry Pecan Chicken Salad

A creamy, sweet, and savory chicken salad made with tender cooked chicken breast, dried cranberries, juicy red grapes, crunchy celery, toasted pecans, and a tangy mayonnaise and Greek yogurt dressing. Perfect for sandwiches, croissants, wraps, lettuce cups, and meal prep. Makes 6 servings.
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Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked chicken breast, shredded or diced
  • 1/2 cup dried cranberries
  • 3/4 cup red seedless grapes, halved
  • 1/2 cup celery, finely chopped
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup red onion, finely diced
  • 1/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped, optional garnish
  • 2 tablespoons additional toasted pecans, chopped, optional garnish
  • 6 large leaves fresh lettuce, optional serving garnish

Equipment

  • large mixing bowl
  • Small mixing bowl
  • Medium skillet For toasting pecans.
  • whisk
  • Silicone spatula or large spoon
  • Sharp kitchen knife
  • cutting board
  • Measuring Cups and Spoons
  • Instant-read meat thermometer For checking freshly cooked chicken.
  • Airtight storage container

Method
 

  1. If starting with raw chicken, cook the chicken breasts until the internal temperature reaches 165°F (74°C). Cool completely, then shred or dice into bite-sized pieces. Measure 3 cups.
  2. Heat a dry skillet over medium-low heat. Toast chopped pecans for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and cool.
  3. Wash and halve the red grapes, finely chop the celery, and dice the red onion. Measure dried cranberries.
  4. Whisk mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper in a small mixing bowl until smooth and creamy.
  5. Combine cooked chicken, dried cranberries, halved grapes, chopped celery, toasted pecans, and diced red onion in a large mixing bowl.
  6. Pour the creamy dressing over the chicken mixture. Fold gently with a large spoon or spatula until everything is evenly coated.
  7. Taste the salad and adjust the seasoning with additional lemon juice, salt, or black pepper if needed.
  8. Cover the bowl and refrigerate for 20–30 minutes to blend the flavors and chill the salad.
  9. Stir gently, garnish with optional parsley and additional toasted pecans, and serve chilled over lettuce, in croissants, sandwiches, wraps, or with crackers.

Nutrition

Calories: 360kcalCarbohydrates: 17gProtein: 29gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 405mgPotassium: 360mgFiber: 2gSugar: 12gVitamin A: 35IUVitamin C: 4mgCalcium: 45mgIron: 1.5mg

Notes

Prep time: 15 minutes. Pecan toasting time: 5 minutes. Chill time: 20–30 minutes. Total time: approximately 40–50 minutes using already cooked chicken. Yield: 6 servings. If cooking chicken from raw, allow additional cooking and cooling time. Cook chicken to 165°F (74°C). Store the completed salad in an airtight container at 40°F or below for up to 3–4 days, accounting for the age of previously cooked chicken. For extra crunch, reserve some toasted pecans and add them before serving. Nutrition estimates exclude optional garnishes and bread or other serving accompaniments.

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