Description
This chicken pecan salad combines tender chicken, crunchy toasted pecans, sweet cranberries, and a creamy dressing for a protein-packed, flavor-filled super salad. Perfect for sandwiches, lettuce wraps, or meal prep lunches.
Ingredients
3 cups cooked chicken, shredded or cubed
1 cup toasted pecans, chopped
1/2 cup dried cranberries
1/2 cup celery, finely chopped
1/4 cup red onion, finely diced (optional)
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice
Salt and black pepper to taste
Optional: 1/2 cup diced apple or grapes
Optional: Fresh parsley or dill, chopped
Optional: Dash of honey or maple syrup
Instructions
Toast pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often. Let cool
Shred or dice the cooked chicken. Chop celery, onion, and any optional add-ins
In a small bowl, whisk together mayonnaise, Greek yogurt, mustard, and vinegar. Season with salt and pepper
In a large bowl, combine chicken, cranberries, celery, onion, and toasted pecans
Pour dressing over the mixture and stir gently until well coated
Taste and adjust seasoning. Add lemon juice, salt, or herbs as needed
Chill for 30 minutes or serve immediately in sandwiches, wraps, or on greens
Notes
Use rotisserie chicken for convenience
Substitute mayo with mashed avocado or vegan mayo for a lighter option
Add quinoa or arugula to boost nutrition
Replace cranberries with raisins or fresh grapes if desired
Store in the refrigerator for up to 4 days in an airtight container
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 4–6 servings