Creamy Cranberry and Pecan Chicken Salad

A bowl of chicken salad with shredded chicken, celery, red onion, pecans, and dried cranberries, garnished with celery leaves, placed on a striped cloth and a wicker mat.

Creamy Cranberry and Pecan Chicken Salad

This cranberry chicken pecan salad is creamy, lightly tangy, and balanced with sweet dried cranberries and crunchy celery and pecans. The Greek yogurt and mayonnaise create a smooth dressing that coats tender shredded chicken without feeling heavy. It holds up well in the refrigerator, making it a hearty, filling option for quick lunches and meal prep.

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword chicken, creamy, make ahead, salad

Prep Time 15

Total Time 15

Servings servings

Calories 245

Author Gina Dickson

Ingredients

½ cup plain Greek yogurt I like to use whole milk greek yogurt
¼ cup mayonnaise
1/2 teaspoon salt
1/2 black pepper
2 tablespoon lemon juice about ½ a large lemon
4 cups chicken breast shredded boneless skinless, you could also use rotisserie chicken or turkey
¾ cup celery diced small
½ cup red onion diced small
½ cup dried cranberries
½ cup pecans chopped

Instructions

Make the Sauce

Whisk together the Greek yogurt, mayonnaise, salt, and pepper.
½ cup plain Greek yogurt, ¼ cup mayonnaise, 1/2 teaspoon salt, 1/2 black pepper
Drizzle in the lemon juice.
2 tablespoon lemon juice
Mix until everything is evenly combined.

Mix The Salad

In a large bowl combine the celery, onion, dried cranberries, pecans and chicken.
4 cups chicken breast shredded, ¾ cup celery, ½ cup red onion, ½ cup dried cranberries, ½ cup pecans
Pour in the sauce and gently toss until well combined.
Serve chilled.

Notes

Storage: Store it in an airtight container in the refrigerator for up to 4 days. Stir before serving if any liquid separates. Do not freeze, as the creamy dressing will separate and become watery once thawed.

Nutrition