Tender chicken, sweet dried cranberries, crunchy toasted pecans, crisp celery, and creamy dressing come together in this delicious chicken salad. It’s perfect for sandwiches, lettuce wraps, meal prep, or a quick high-protein lunch.
Ingredients — 6 Servings
Chicken Salad
3 cups cooked chicken, shredded or diced
½ cup dried cranberries
½ cup pecans, chopped
½ cup celery, finely diced
¼ cup red onion, finely diced
¼ cup green onions, sliced
2 tbsp fresh parsley, chopped
¼ tsp salt
¼ tsp black pepper
Creamy Dressing
½ cup mayonnaise
¼ cup plain Greek yogurt
1 tbsp honey or maple syrup
1 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Instructions
- Prepare the chicken
Use cooked chicken breasts or thighs. Allow the chicken to cool completely, then shred or dice it into bite-sized pieces.
Rotisserie chicken also works well. Remove the skin and bones before chopping.
- Toast the pecans
For extra flavor, place the chopped pecans in a dry skillet over medium-low heat.
Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them.
Allow them to cool.
- Make the dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, honey, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy.
- Combine the salad
Add the chicken, dried cranberries, toasted pecans, celery, red onion, green onion, and parsley to a large bowl.
Pour the dressing over the mixture.
- Mix gently
Fold everything together until the chicken and vegetables are evenly coated.
Taste and adjust salt, pepper, lemon juice, or honey as desired.
- Chill
Cover and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to blend.
- Serve
Serve chilled on:
Croissants or sandwich bread
Lettuce cups
Crackers
Toasted sourdough
Wraps
A bed of mixed greens
Stuffed into avocado halves
Tips for the Best Chicken Salad
Toast the pecans for a deeper, richer flavor.
Don’t add too much dressing at once. Start with most of it and add more if needed.
For the best texture, dice the chicken rather than shredding it too finely.
Use dried cranberries with reduced sugar if you want less sweetness.
Let the salad chill before serving for the best flavor.
A squeeze of fresh lemon just before serving brightens everything up.
Optional Add-Ins
Try adding:
½ cup diced apple
¼ cup halved red grapes
2 tbsp chopped fresh dill
¼ cup shredded carrots
2 tbsp sunflower seeds
A pinch of cinnamon
A little curry powder for a different flavor
Approximate Nutrition
Per serving, based on 6 servings:
Calories: ~390
Protein: ~27 g
Carbohydrates: ~18 g
Fiber: ~2 g
Fat: ~25 g
Sugar: ~12 g
Sodium: ~450 mg
Nutrition varies depending on the chicken, mayonnaise, Greek yogurt, cranberries, and portion size.
Nut & Allergen Information
Tree nuts: Contains pecans.
Peanuts: None in the basic recipe.
Dairy: Contains Greek yogurt.
Egg: Mayonnaise typically contains egg.
Gluten: The chicken salad itself is naturally gluten-free, but bread, croissants, wraps, and crackers may contain gluten.
Soy: Check mayonnaise, mustard, and packaged cranberries for soy if necessary.
Nut-free option: Replace pecans with sunflower seeds or pumpkin seeds, and use a certified nut-free mayonnaise if needed.
Nut cross-contact: For someone with a serious tree-nut allergy, use separate utensils and ingredients and verify labels for cross-contact warnings.
Storage
Store chicken salad in an airtight container in the refrigerator for up to 3–4 days.
Keep refrigerated and don’t leave it at room temperature for extended periods.
For meal prep, store the chicken salad separately from lettuce, bread, or crackers so they don’t become soggy.
Freezing is not recommended because the mayonnaise-based dressing can separate and change texture after thawing.
Q&A
Q: Can I use rotisserie chicken?
Yes! Rotisserie chicken is one of the easiest options. Remove the skin and bones, then dice or shred the meat.
Q: Can I use leftover turkey?
Absolutely. Cooked turkey makes an excellent substitute for chicken.
Q: Can I use Greek yogurt instead of mayonnaise?
Yes. Replace some or all of the mayonnaise with plain Greek yogurt for a lighter, higher-protein dressing.
Q: Can I make this without pecans?
Yes. Use sunflower seeds, pumpkin seeds, or simply leave them out.
Q: Can I use walnuts instead of pecans?
Yes. Walnuts provide a slightly more earthy flavor and work very well with cranberries.
Q: Can I use fresh cranberries?
Dried cranberries are recommended because they provide the sweet, chewy texture this recipe is designed for. Fresh cranberries are much more tart.
Q: Can I add grapes?
Yes! Halved red or green grapes add fresh sweetness and a juicy texture.
Q: How can I make it lower in sugar?
Use reduced-sugar dried cranberries and replace honey with a sugar-free sweetener if desired.
Q: Is this chicken salad keto-friendly?
The chicken, pecans, celery, and dressing can fit a low-carb diet, but dried cranberries and honey add carbohydrates. Use unsweetened or reduced-sugar cranberries and omit the honey for a lower-carb version.
Q: Is it gluten-free?
The chicken salad itself can be gluten-free. Always check packaged ingredients such as mayonnaise, mustard, cranberries, and seasonings.
Q: Can I make it ahead?
Yes. It actually tastes better after chilling for 30 minutes to a few hours. You can prepare it a day ahead.
Q: How do I keep it from becoming watery?
Make sure the chicken and vegetables aren’t wet before mixing. Drain any excess liquid and add the dressing gradually.
Q: What is the best way to serve it?
For a classic option, serve it on a croissant or toasted bread. For a lighter meal, spoon it into lettuce cups or serve over a bed of greens.
Q: How long does it last in the refrigerator?
For best quality and food safety, use it within 3–4 days when continuously refrigerated.
