Cranberry Pecan Chicken Salad
🥗 Cranberry Pecan Chicken Salad
This Cranberry Pecan Chicken Salad is ready in 15 minutes if the chicken is already cooked. Shredded chicken, crisp celery, tart cranberries, and toasted pecans get a Greek yogurt dressing with olive oil and lemon. Pack it for lunch or pile it on toast.
I love how it holds in a jar. The dressing stays creamy, the celery stays loud, and those extra pecans are not optional. 🌿
Jump to Recipe ↓ 🥗
Why You’ll Love This Salad 🌿
- 🥗 Ready in 15 minutes
- 🍗 Uses leftover or rotisserie chicken
- 🍒 Tart cranberries in every bite
- pecan Crunchy pecans and celery
- 🍋 Greek yogurt and olive oil dressing
- 🥡 Packs well for lunch
- 🍽️ Anti-inflammatory Mediterranean-style chicken salad
Why This Salad Fits an Anti-Inflammatory Mediterranean Plate
This is chicken, olive oil, yogurt, nuts, and fruit — not a mayonnaise-only deli salad. Greek yogurt lightens the dressing. Extra-virgin olive oil and lemon keep it in Mediterranean territory. Celery adds crunch. Pecans add richness. Cranberries stay modest so the bowl does not turn sweet.
Shred the chicken into bite-size pieces so the dressing coats every strand. Toast the pecans for a minute in a dry pan if you want more flavor.
Frequently Asked Questions ❓
What chicken should I use? 🍗
Leftover roasted chicken or a rotisserie bird is fastest. Poached chicken breasts also work. Cool the meat before you mix.
Can I skip the mayonnaise? 🥄
Yes. Use all Greek yogurt and an extra teaspoon of olive oil. A spoon of mayo just makes the dressing look like the photo.
How long does it keep? 🥡
3 days in the fridge. Stir before serving. Add extra pecans at the last minute if you want them extra crisp.
What should I serve it with? 🍞
Lettuce cups, toasted sourdough, cucumber slices, or a simple side salad. It also works stuffed into a pita.
🥗 Cranberry Pecan Chicken Salad
Ingredients 🛒
For the Salad
- 3 cups cooked chicken, shredded
- 1 cup celery, diced
- ½ cup dried cranberries
- ½ cup pecans, chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions 👩🍳
- Whisk the Greek yogurt, mayonnaise, olive oil, lemon juice, mustard, salt, and pepper until smooth.
- Add the shredded chicken, celery, cranberries, pecans, and parsley to a bowl.
- Pour the dressing over and fold until everything is coated.
- Taste and add more lemon or salt if needed.
- Chill 10 minutes if you have time, then pack into cups or serve.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 360 |
| Protein | 30g |
| Net carbohydrates | 14g |
| Total carbohydrates | 16g |
| Fiber | 2g |
| Total fat | 20g |
| Sodium | 430mg |
Estimates based on cooked chicken, Greek yogurt, olive oil, pecans, and cranberries. Exact numbers vary with how much dressing you use.
Notes & Tips 💡
- If the chicken is warm, the dressing thins. Mix it cold.
- Extra-virgin olive oil and lemon are what keep this from tasting like a heavy deli salad.
- Toast the pecans in a dry skillet for 2 minutes if you want more crunch.
- Soak very dry cranberries in warm water for 5 minutes, then pat them dry.
- This is best within 3 days. Stir in a spoon of yogurt if it tightens in the fridge.
This Cranberry Pecan Chicken Salad is creamy, crunchy, and done in 15 minutes. A simple lunch built on chicken, yogurt, olive oil, and pecans. 🥗🍒
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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