Creamy, crunchy, sweet, and savory—this chicken salad is perfect for sandwiches, wraps, lettuce cups, meal prep, or enjoying straight from the bowl.
Prep Time
- Prep: 15 minutes
- Total: 15 minutes
Servings
- 4–6 servings
Ingredients
For the Salad
- 3 cups cooked chicken, shredded or diced
- ½ cup dried cranberries
- ¾ cup pecans, roughly chopped
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley (optional)
For the Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
About the Pecans
Pecans add a rich buttery flavor and satisfying crunch.
Nutritional Highlights (per 1 ounce / 28g)
- Calories: approximately 200
- Protein: 3g
- Fiber: 3g
- Healthy monounsaturated fats: 20g
- Rich in manganese, copper, and antioxidants
Nut Allergy Warning
This recipe contains tree nuts (pecans). If serving guests, always check for nut allergies.
Nut Substitutions
- Walnuts
- Almonds
- Cashews
- Sunflower seeds (nut-free option)
- Pumpkin seeds (nut-free option)
Instructions
Step 1: Toast the Pecans (Optional but Recommended)
Place pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Let cool completely.
Step 2: Make the Dressing
In a large bowl, whisk together:
- Mayonnaise
- Greek yogurt
- Dijon mustard
- Lemon juice
- Honey
- Salt
- Pepper
Step 3: Assemble the Salad
Add:
- Chicken
- Cranberries
- Pecans
- Celery
- Red onion
- Parsley
Stir until everything is evenly coated.
Step 4: Chill
Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Serving Ideas
- On croissants
- In sandwiches
- Wrapped in tortillas
- In lettuce cups
- Over mixed greens
- Stuffed into pita bread
- With crackers for a quick snack
Storage
- Store in an airtight container in the refrigerator.
- Best enjoyed within 3–4 days.
- Do not freeze, as the dressing may separate after thawing.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
Yes. Rotisserie chicken works wonderfully and saves time.
Q: Can I make it ahead of time?
Absolutely. It often tastes even better after a few hours in the refrigerator.
Q: Can I make it healthier?
Yes. Replace some or all of the mayonnaise with Greek yogurt for a lighter version.
Q: What if I don’t like pecans?
Walnuts, almonds, cashews, or seeds are excellent alternatives.
Q: Can I add fruit?
Yes. Try:
- Diced apples
- Grapes
- Pears
- Mandarin oranges
Q: How do I keep the salad from getting watery?
Pat chicken dry before mixing and avoid adding overly juicy fruits until just before serving.
Q: Is this recipe gluten-free?
The salad itself is generally gluten-free. Just serve it with gluten-free bread, crackers, or lettuce wraps if needed.
Q: Can I make it dairy-free?
Yes. Omit the Greek yogurt and use additional mayonnaise or a dairy-free yogurt alternative.
Pro Tips
- Toasting the pecans greatly enhances flavor.
- Use freshly squeezed lemon juice for the brightest taste.
- Finely dice the celery and onion for the best texture.
- Adjust sweetness by adding more or less honey and cranberries.
- For extra crunch, add the pecans just before serving.