Looking for a lunch that feels both comforting and fresh? This Cranberry Pecan Chicken Salad combines tender chicken with tangy cranberries and crunchy pecans for a deliciously satisfying meal.
I remember the first time I made this salad — the moment I tasted the creamy dressing with that burst of lemon and Dijon, I knew it would become a staple. It’s the kind of dish that makes you pause and savor each bite.
Why You’ll Love It:
– Creamy dressing balanced with bright lemon juice and Dijon mustard
– Crunchy pecans and crisp celery add irresistible texture
– Vibrant red cranberries bring a pop of color and sweet-tart flavor
– Simple ingredients come together quickly for an easy lunch or light dinner
– Neatly plated for a clean, fresh presentation that’s as pretty as it is tasty
Ready in about 20 minutes, this salad is a breeze to prepare and makes for a comforting yet refreshing meal.
PrintCranberry Pecan Chicken Salad
A creamy chicken salad with diced poached chicken breast tossed in a mayonnaise and Greek yogurt dressing, accented with dried cranberries, pecans, celery, and green onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
2 cups cooked chicken breast, diced
1/3 cup dried cranberries
1/3 cup chopped pecans
1/2 cup celery, finely chopped
2 green onions, sliced
1/4 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large bowl, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper. Mix until smooth.
Add the diced cooked chicken breast, dried cranberries, chopped pecans, finely chopped celery, and sliced green onions to the bowl.
Gently fold all ingredients together until the chicken and add-ins are evenly coated with the creamy dressing.
Arrange the chicken salad in a neat mound on a white plate.
Garnish with whole pecans and a few dried cranberries on top for a fresh, colorful presentation.
Q: Can I prepare this salad ahead of time?
A: Absolutely! It tastes even better after an hour or two in the fridge, allowing the flavors to meld. Just keep it covered and refrigerated.
Q: How should I store leftovers?
A: Store in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving to redistribute the dressing.
Save this recipe, print it out, and enjoy a lunch that’s as delightful to look at as it is to eat.