Nothing lifts the midday meal quite like a salad that’s both creamy and crisp. This Cranberry Pecan Chicken Salad combines tender poached chicken with a tangy, luscious dressing and crunchy bites that you won’t forget.
One afternoon, I tossed this salad together on a whim for a quick lunch and was amazed at how the sweet cranberries, toasted pecans, and crisp celery came alive in each bite. It felt like a little celebration on my plate — simple ingredients, yet so satisfying.
- Poached chicken breast diced into tender, juicy pieces
- Sweet dried cranberries perfectly balancing savory flavors
- Crunchy pecans and crisp celery adding delightful texture
- Creamy, tangy dressing with mayonnaise, Greek yogurt, lemon juice, and Dijon mustard
- Fresh green onions brightening every forkful
- Neatly presented for a clean, inviting look
Quick to prepare and easy to customize, this salad is a reliable choice for lunch or a light dinner.
Ready in under 30 minutes, it’s an effortless way to enjoy a fresh, homemade meal that feels comforting yet vibrant.
PrintCranberry Pecan Chicken Salad
A creamy chicken salad with poached chicken, dried cranberries, crunchy pecans, and a tangy mayonnaise and Greek yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 cups diced cooked chicken breast
1/3 cup dried cranberries
1/3 cup chopped pecans
1/2 cup celery, finely chopped
3 green onions, sliced
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Poach chicken breasts in simmering water until cooked through, about 15 minutes. Remove and dice into bite-sized pieces.
In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.
Add diced chicken, dried cranberries, chopped pecans, celery, and green onions to the dressing. Stir gently to combine.
Chill the salad for at least 10 minutes before serving to let flavors meld.
Scoop the salad neatly into a small mound on a white round plate.
Garnish with whole pecans and a few dried cranberries on top for a clean, fresh presentation.
FAQs
Can I prepare this salad ahead of time?
Yes! You can make it up to 24 hours in advance and keep it chilled. Just add the pecans right before serving to maintain their crunch.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving.
Save this recipe, print it out for your kitchen, and treat yourself to a lunch that feels both fresh and indulgent.