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A creamy, protein-packed cranberry pecan chicken salad made with juicy chicken breast, toasted pecans, sweet dried cranberries, crisp celery, and a light homemade dressing. Perfect for meal prep, sandwiches, wraps, brunches, and healthy lunches.

Cranberry Pecan Chicken Salad

A creamy, protein-packed cranberry pecan chicken salad made with juicy chicken breast, toasted pecans, sweet dried cranberries, crisp celery, and a light homemade dressing. Perfect for meal prep, sandwiches, wraps, brunches, and healthy lunches.
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Ingredients Equipment Method Notes

Ingredients
  

  • Chicken Salad
  • 3 cups cooked chicken breast chopped
  • ½ cup dried cranberries
  • ½ cup toasted pecans chopped
  • ½ cup celery finely diced
  • ⅓ cup green onions sliced
  • Dressing
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Equipment

  • Large mixing bowl
  • Medium bowl
  • whisk
  • Skillet
  • Cutting board
  • Chef's knife
  • measuring cups
  • Measuring spoons
  • Rubber spatula
  • - Airtight container

Method
 

  1. Cook and cool the chicken, then chop into bite-sized pieces.
  2. Toast pecans in a dry skillet for 3–5 minutes and cool.
  3. Combine chicken, cranberries, pecans, celery, and green onions in a large bowl.
  4. Whisk together mayonnaise, Greek yogurt, lemon juice, honey, garlic powder, salt, and pepper.
  5. Pour dressing over the chicken mixture and gently fold until evenly coated.
  6. Cover and refrigerate for at least 1 hour.
  7. Serve chilled on croissants, wraps, lettuce cups, crackers, or fresh greens.

Notes

Rotisserie chicken works perfectly.
Toasting pecans enhances flavor.
Add diced apples for extra sweetness.
Fresh herbs provide additional freshness.
Best served chilled.