Cranberry Pecan Chicken Salad (Printable)

Creamy chicken salad with sweet cranberries and crunchy toasted pecans, ready in 40 minutes.

# What You'll Need:

→ Meats

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

→ Fruits & Nuts

02 - 1/2 cup dried cranberries
03 - 1/2 cup toasted pecans, roughly chopped
04 - 1 stalk celery, finely diced
05 - 2 green onions, finely sliced

→ Dressing

06 - 1/2 cup mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 1 teaspoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Optional

12 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - In a large bowl, combine the diced chicken, cranberries, pecans, celery, and green onions.
02 - In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
03 - Pour the dressing over the chicken mixture. Toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning if necessary.
05 - Chill for at least 20 minutes for best flavor.
06 - Serve on croissants, in lettuce cups, or atop a bed of greens. Garnish with parsley if desired.

# Expert Tips:

01 -
  • The sweet and tangy cranberries balance the rich, creamy dressing in a way that keeps you coming back for just one more bite
  • It's the kind of recipe that somehow tastes even better the next day, making it perfect for meal prep or lazy lunches
  • You can serve it on anything from a croissant to a lettuce cup, making it as fancy or as casual as you need it to be
02 -
  • The salad needs that chilling time, I once tried serving it immediately and the flavors hadn't married yet, leaving each ingredient tasting separate and unfinished
  • Dice your chicken smaller than you think you should, huge chunks make the salad difficult to eat and the dressing doesn't coat as evenly
  • Don't toast the pecans in oil, dry toasting in a skillet over medium heat gives you that perfect golden color without any greasiness
03 -
  • Poach your chicken breasts in water with a bay leaf and some peppercorns for extra depth of flavor
  • Double the dressing and keep the extra in a small jar, it makes an incredible dip for raw vegetables the next day

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