Creamy, crunchy, sweet-savory chicken salad perfect for sandwiches, wraps, or meal prep bowls.
Ingredients (3–4 servings)
Main Salad
- 2 cups cooked chicken breast, shredded or diced
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped (lightly toasted for best flavor)
- 1–2 celery stalks, finely chopped (adds crunch)
- 2 tbsp red onion, finely chopped (optional)
- 1 tbsp fresh parsley, chopped (optional)
Creamy Dressing
- ½ cup Greek yogurt (or half mayo + half yogurt for classic taste)
- 1 tbsp mayonnaise (optional for extra creaminess)
- 1–2 tsp honey (balances cranberries)
- 1 tbsp lemon juice
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp Dijon mustard (optional but highly recommended)
Instructions
- In a large bowl, combine chicken, cranberries, pecans, celery, onion, and parsley.
- In a separate bowl, whisk all dressing ingredients until smooth.
- Pour dressing over chicken mixture.
- Mix until everything is evenly coated.
- Chill for 20–30 minutes for best flavor.
Nut Info (Important)
Contains nuts:
- Pecans (main ingredient)
Optional nut swaps:
- Walnuts (stronger flavor, more bitter)
- Almonds (lighter crunch)
- Cashews (creamy crunch)
Nut-free option:
- Replace pecans with:
- Sunflower seeds
- Pumpkin seeds
- Crispy roasted chickpeas
Always label if serving guests due to allergy risk.
Serving Ideas
- In lettuce wraps 🥬 (low-carb option)
- Whole wheat sandwich or croissant
- Stuffed in pita bread
- Over mixed greens salad bowl
Q&A
Can I make it healthy?
✔ Yes — use Greek yogurt instead of mayo and reduce honey.
How long does it last?
✔ 3–4 days in fridge in airtight container.
Can I use rotisserie chicken?
✔ Yes — it works perfectly and saves time.
Can I make it dairy-free?
✔ Use vegan mayo or dairy-free yogurt.
Can I make it sweeter?
✔ Add extra cranberries or a bit more honey.
Pro Tip
Toast pecans lightly in a dry pan for 2–3 minutes — it brings out a deep nutty flavor and makes the salad taste “restaurant-style.”
