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Bowl of chicken salad with cranberries and pecans on a wooden table with croissant and lettuce cup

Chicken Salad with Cranberries and Pecans

This creamy, crunchy chicken salad with sweet dried cranberries and toasted pecans is perfect for parties or quick lunches. Easy to make ahead and full of flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked chicken shredded or diced (from 1 rotisserie chicken or 1.5 lbs boneless skinless chicken breasts)
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt or additional mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup dried cranberries
  • 2 celery stalks finely diced (about 1 cup)
  • 3 green onions thinly sliced
  • 1/2 cup pecans toasted and chopped
  • For serving: croissants lettuce cups, or crackers

Method
 

  1. If using raw chicken: poach or bake chicken breasts until cooked through (165°F internal). Let cool, then shred or dice into bite-sized pieces.
  2. In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
  3. Add the cooked chicken, dried cranberries, diced celery, sliced green onions, and chopped pecans to the bowl. Stir gently until everything is evenly coated with the dressing.
  4. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature on croissants, in lettuce cups, or with crackers.