Cranberry Chicken Salad Recipe
Introduction
This Cranberry Chicken Salad is a delightful blend of tender chicken, sweet dried cranberries, and crunchy pecans, all coated in a creamy, tangy dressing. Perfect for a quick lunch or a light dinner, it’s easy to make and full of vibrant flavors.
Ingredients
- 3 cups (about 1 pound) shredded or cubed chicken*
- 1/2 cup (68g) finely diced celery (about 1½ stalk)
- 1/2 cup (32g) finely sliced green onions (about 4 whole green onions)
- 1/2 cup (79g) dried cranberries (craisins, or other dried fruit)
- 1/2 cup (59g) chopped pecans (walnuts or almonds work too)
- 1/2 cup (120g) plain Greek yogurt (or use additional mayo)
- 1/2 cup (115g) mayonnaise (or use additional Greek yogurt)
- 1 tablespoon (15g) Dijon mustard
- 2 teaspoons (22g) lemon juice (optional, about 1/2 large lemon)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Step 1: If you need to cook chicken for this recipe, salt and pepper the chicken and bake at 375ºF for 15 minutes on each side, about 30 minutes total. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after 8-10 minutes per side until cooked through. You can also use rotisserie, canned, or precooked chicken for convenience.
- Step 2: Shred or chop 3 cups (about 1 pound) of chicken and combine it in a large bowl with 1/2 cup finely diced celery, 1/2 cup finely sliced green onions, 1/2 cup dried cranberries, and 1/2 cup chopped pecans.
- Step 3: In a separate medium bowl, mix 1/2 cup plain Greek yogurt, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until smooth.
- Step 4: Pour the dressing over the chicken mixture and toss gently to combine thoroughly. Serve on your favorite bread, crackers, or wrapped in lettuce leaves or a tortilla for a light meal.
Tips & Variations
- Swap pecans for walnuts or almonds based on your preference or what you have on hand.
- For extra flavor, add a teaspoon of honey or a pinch of curry powder to the dressing.
- Use Greek yogurt instead of mayonnaise for a tangier, lower-fat version.
- Try adding chopped apple or grapes for additional sweetness and crunch.
Storage
Store the cranberry chicken salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed cold, and you can refresh it with a squeeze of lemon juice or a little extra mayo or yogurt if it seems dry after storing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made up to a day in advance. Just keep it refrigerated and give it a good stir before serving to redistribute the dressing.
What can I serve with cranberry chicken salad?
This salad is delicious served on sandwich bread, in a wrap, or on crackers. It also pairs well with a simple green salad or fresh fruit for a complete meal.
Print
Cranberry Chicken Salad Recipe
- Total Time: 25 to 40 minutes
- Yield: 5 servings 1x
- Diet: Low Fat
Description
This Cranberry Chicken Salad is a quick and flavorful meal perfect for lunch or a light dinner. Combining tender shredded chicken with crunchy celery, sweet dried cranberries, and nutty pecans, all tossed in a creamy Greek yogurt and mayonnaise dressing with a touch of Dijon mustard and lemon juice. It’s versatile, easy to prepare, and can be served as a sandwich, on crackers, or wrapped in lettuce for a low-carb option.
Ingredients
Chicken Salad
- 3 cups (about 1 pound) shredded or cubed chicken*
- 1/2 cup (68g) finely diced celery (about 1½ stalk)
- 1/2 cup (32g) finely sliced green onions (about 4 whole green onions)
- 1/2 cup (79g) dried cranberries (craisins, or other dried fruit)
- 1/2 cup (59g) chopped pecans (walnuts or almonds work too)
Dressing
- 1/2 cup (120g) plain Greek yogurt (or use additional mayo)
- 1/2 cup (115g) mayonnaise (or use additional Greek yogurt)
- 1 tablespoon (15g) Dijon mustard
- 2 teaspoons (22g) lemon juice (optional, about 1/2 large lemon)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Cook the Chicken (if needed): If you don’t already have cooked chicken, season chicken breasts with salt and pepper. Bake at 375ºF for 15 minutes on each side for a total of 30 minutes, until fully cooked. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after 8-10 minutes on each side until cooked through. You can also use rotisserie, canned, or precooked chicken for convenience.
- Prepare the Chicken Mixture: Shred or cube the cooked chicken to make about 3 cups. In a large bowl, combine the chicken with finely diced celery, thinly sliced green onions, dried cranberries, and chopped pecans to create the salad base.
- Make the Dressing: In a separate medium bowl, whisk together plain Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and evenly mixed, forming a creamy dressing.
- Toss and Serve: Pour the dressing over the chicken mixture and toss thoroughly to coat all ingredients. Serve this versatile salad on your favorite bread or crackers, or wrap it in lettuce leaves or a tortilla for an easy, delicious meal.
Notes
- You can substitute pecans with walnuts or almonds based on preference or availability.
- Lemon juice is optional but adds a nice brightness to the dressing.
- For a quicker option, use store-bought rotisserie chicken or canned chicken instead of cooking your own.
- This salad keeps well refrigerated for up to 3 days.
- Serve chilled or at room temperature depending on preference.
- Prep Time: 10 minutes
- Cook Time: 15 to 30 minutes (optional, depending on chicken preparation)
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: cranberry chicken salad, chicken salad, healthy chicken salad, Greek yogurt chicken salad, cranberry pecan chicken salad, easy chicken salad recipe
