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Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, diced
  • ½ cup dried cranberries
  • ½ cup pecan halves, roughly chopped
  • ½ cup celery, finely diced
  • ¼ cup sliced green onions
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley (optional)

Method
 

  1. In a large bowl, whisk the mayonnaise, Greek yogurt, lemon juice, salt, and pepper until smooth.
  2. Add the chicken, cranberries, pecans, celery, and green onions. Fold gently until everything is evenly coated.
  3. Serve immediately or cover and refrigerate for 30 minutes to let flavors meld. Pile onto croissants, in lettuce wraps, or in a bowl and serve chilled.

Notes

For the best texture, add the pecans just before serving if you’re making this ahead. The salad keeps well, but the pecans will soften over time. If you prefer extra tang, increase the lemon juice to 1½ tablespoons.