Nothing beats a salad that feels both indulgent and fresh. This Cranberry Pecan Chicken Salad is exactly that—a creamy delight with bursts of tart cranberries and crunchy pecans that keep every bite exciting.
I still remember the first time I made this salad. I was looking for something easy but special enough to impress friends at a casual gathering. The combination of tender chicken, zesty lemon, and the sweet chew of cranberries had everyone asking for seconds. It quickly became my go-to for quick lunches and a crowd-pleaser at potlucks.
Why You’ll Love It:
– Creamy mayonnaise and Greek yogurt dressing with a hint of lemon and Dijon for a bright, tangy flavor
– Crunchy pecans and crisp celery add texture that’s anything but boring
– Colorful and fresh-looking with vivid reds, greens, and light browns on a clean white plate
– Poached chicken breast means tender, juicy bites throughout
– Easy to scoop and serve as a pretty mound, perfect for plating or sandwiches
Quick and comforting to prepare, it’s a salad that feels like a little celebration every time.
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Cranberry Pecan Chicken Salad
- Total Time: 30 minutes
- Yield: 4 1x
Description
A creamy chicken salad with dried cranberries, crunchy pecans, and a tangy mayonnaise and Greek yogurt dressing.
Ingredients
2 cups diced cooked chicken breast
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup celery, finely diced
1/4 cup green onions, thinly sliced
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Poach chicken breast in gently simmering water until fully cooked, about 15 minutes. Chill completely and dice into bite-sized pieces.
In a large bowl, combine mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, salt, and black pepper. Stir until smooth.
Add diced chicken, dried cranberries, chopped pecans, finely diced celery, and thinly sliced green onions to the dressing.
Gently fold ingredients together until all are evenly coated with the creamy dressing.
Scoop the salad neatly into a small mound on a white round plate.
Garnish with whole pecans and a few dried cranberries on top for a fresh, colorful presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Q: How long can I store this salad?
A: Keep it refrigerated in an airtight container for up to 3 days to maintain freshness and texture.
Q: Can I prepare the chicken ahead of time?
A: Absolutely! Poach and chill the chicken breast a day before to save time and have the salad ready even quicker.
Don’t forget to save or print this recipe—you’ll want to make it again and again!