Creamy Cranberry Pecan Chicken Salad

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Creamy Cranberry Pecan Chicken Salad

🥣 Ingredients

  • 4 cups cooked chicken breast, shredded
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt (or sour cream)
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried parsley
  • ¼ tsp black pepper
  • ¼ tsp salt (or to taste)
  • 1 cup celery, diced
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • 2 tbsp green onions, sliced (optional)

👩‍🍳 Instructions

  1. In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, parsley, salt, and black pepper until smooth.
  2. Add the shredded chicken and stir until evenly coated.
  3. Fold in the celery, dried cranberries, pecans, and green onions.
  4. Mix gently until everything is well combined.
  5. Cover and refrigerate for at least 30–60 minutes to allow the flavors to blend.
  6. Serve chilled in lettuce wraps, croissants, sandwiches, crackers, or enjoy it straight from the bowl.

⏱️ Time

  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Total Time: 45 minutes

🍽️ Servings

6 servings

💡 Tips

  • Rotisserie chicken works perfectly and saves time.
  • Toast the pecans for 3–5 minutes for extra flavor.
  • Add diced apples or halved grapes for extra sweetness and crunch.
  • Store in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the dressing may separate.