Cranberry Pecan Chicken Salad
This Cranberry Pecan Chicken Salad is a flavorful, protein-packed dish made with juicy chicken, sweet dried cranberries, crunchy pecans, and crisp celery in a creamy, tangy dressing. Perfect for lunch, dinner, or meal prep, it's an easy 20-minute recipe that delivers on both taste and convenience. Great for croissant sandwiches, wraps, or low-carb lettuce cups.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad, Lunch, Meal Prep
- Method: No-cook, Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 cups cooked boneless skinless chicken breast (or thighs), chopped
½ cup dried cranberries, roughly chopped
½ cup pecans, chopped and toasted
2 celery stalks, diced
2 green onions (or red onion), chopped
½ cup mayonnaise
1 tbsp lemon juice
1 tsp honey
½ tsp salt
¼ tsp garlic powder
¼ tsp black pepper
Instructions
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Chop the cooked chicken, cranberries, pecans, celery, and onions into small, bite-sized pieces.
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In a large bowl, combine the chopped chicken, cranberries, pecans, celery, and onions. Mix until evenly distributed.
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In a separate bowl, whisk together the mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper.
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Pour the dressing over the chicken mixture and stir to coat everything evenly.
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Serve immediately or chill in the refrigerator until ready to serve.
Notes
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Use rotisserie chicken for a shortcut.
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Substitute pecans with almonds or cashews for variety.
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Replace mayo with Greek yogurt for a lighter option.
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Add grapes or diced apples for a fruity twist.
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Serve on croissants, wraps, or lettuce cups.
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Best enjoyed within 3 days when stored in the fridge.
Find it online: https://recipesbyjanet.com/cranberry-pecan-chicken-salad/
