High-Protein Cranberry Pecan Chicken Salad
This is creamy, chunky chicken salad with crisp celery and sweet-tart cranberries. A high-protein, low-carb lunch staple that’s refreshing and satisfying.
Why You’ll Love This Recipe
- Creamy texture with tender chicken, crunchy celery, and pops of cranberry
- High protein from chicken and Greek yogurt base
- Sweet-savory balance with optional pecans for crunch
- Quick no-cook assembly and excellent for meal prep
- Sugar-free, keto-friendly, and versatile (lettuce wraps, bowls, or celery sticks)
Ingredients (Serves 6)
- 4 cups cooked chicken, shredded (about 1.5 lbs / 680g)
- ¾ cup full-fat Greek yogurt
- ¼ cup mayonnaise (optional, for extra creaminess)
- 1 tbsp Dijon mustard or lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¾ cup celery, finely diced
- ⅓–½ cup sugar-free dried cranberries (or chopped apple for lower carbs)
- ⅔ cup pecans, chopped (optional)
- 2 tbsp fresh chives or green onions, chopped
Instructions
- In a large bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon/lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
- Add shredded chicken and mix until fully coated.
- Gently fold in diced celery, cranberries, chopped pecans (if using), and chives/green onions.
- Taste and adjust seasoning. For best flavor, cover and refrigerate for 20–30 minutes.
- Serve on lettuce wraps, in bowls, or with cucumber slices.
Prep Time: 15 minutes Chill Time: 20–30 minutes (optional) Total Time: 15–45 minutes
Nutrition (Per Serving)
- Calories: ~290
- Protein: 30g (high)
- Total Carbs: 8g
- Net Carbs: 6g
- Fat: 16g
