Creamy Cranberry Pecan Chicken Salad

Tender chicken, chewy dried cranberries, crunchy pecans, and crisp celery come together in a rich, creamy dressing with a hint of Dijon mustard and fresh lemon. Every bite offers a delicious balance of savory, sweet, tangy, and nutty flavors. Serve it on toasted bread, in wraps, tucked into lettuce cups, or over a fresh bed of greens for an easy and satisfying meal.

Ingredients

For the Salad

• 3 cups cooked chicken, chopped or shredded
• ½ cup dried cranberries
• ¾ cup pecans, roughly chopped
• 2 celery stalks, finely chopped
• ¼ cup red onion, minced

For the Dressing

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Add-Ins

• 1 apple, diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon honey
• A pinch of garlic powder
• A handful of seedless grapes, halved

Instructions

Step 1: Prepare the Ingredients

Shred or chop the cooked chicken into bite-sized pieces. Finely chop the celery and red onion, and roughly chop the pecans. Set the cranberries and any additional ingredients aside.

Step 2: Toast the Pecans

For extra flavor and crunch, heat a dry skillet over medium heat. Add the pecans and toast for 3–5 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate and allow them to cool.

Step 3: Make the Creamy Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth and creamy. Add honey if you prefer a slightly sweeter dressing.

Step 4: Combine the Salad Ingredients

Add the chicken, dried cranberries, toasted pecans, celery, and red onion to a large mixing bowl. If desired, stir in diced apple, grapes, parsley, or garlic powder.

Step 5: Add the Dressing

Pour the prepared dressing over the chicken mixture. Gently fold everything together until all the ingredients are evenly coated.

Step 6: Chill and Serve

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend. Serve chilled in sandwiches, wraps, lettuce cups, or alongside your favorite fresh greens.