Cranberry Pecan Chicken Salad

This Cranberry Pecan Chicken Salad combines tender chicken, crunchy celery, juicy red grapes, sweet dried cranberries, and toasted pecans for a delicious mix of flavors and textures. A creamy dressing made with Greek yogurt or mayonnaise, honey, apple cider vinegar, and Dijon mustard brings everything together with the perfect balance of sweetness and tanginess.

Easy to prepare and full of fresh flavor, this versatile salad is ideal for quick lunches, light dinners, sandwiches, wraps, or a refreshing dish to share at gatherings.

Ingredients

Ingredient	Quantity
Cooked chicken breast, shredded or diced	2 cups
Celery, finely chopped	1 cup
Red grapes, halved	1 cup
Dried cranberries	1/2 cup
Pecans, toasted and roughly chopped	1/2 cup
Green onions, sliced	1/4 cup
Greek yogurt or mayonnaise	1/2 cup
Honey	2 tablespoons
Apple cider vinegar	1 tablespoon
Dijon mustard	1 teaspoon
Salt and black pepper	To taste

Step-by-Step Instructions

Step 1: Prepare the chicken

If you’re not using leftover or rotisserie chicken, cook the chicken breasts by baking, poaching, or grilling until the internal temperature reaches 165°F (74°C). Allow the chicken to cool completely, then shred it or cut it into bite-sized pieces.

Step 2: Toast the pecans

Place the chopped pecans in a dry skillet over medium heat. Toast for approximately 3–5 minutes, stirring frequently to prevent burning. Once they become fragrant and slightly darker in color, transfer them to a plate to cool.

Step 3: Combine the salad ingredients

In a large mixing bowl, add the cooked chicken, chopped celery, halved grapes, dried cranberries, toasted pecans, and sliced green onions. Toss gently to distribute the ingredients evenly.

Step 4: Prepare the creamy dressing

In a separate bowl, whisk together the Greek yogurt or mayonnaise, honey, apple cider vinegar, and Dijon mustard. Season with salt and black pepper, then mix until the dressing is smooth and creamy.

Step 5: Mix everything together

Pour the dressing over the chicken mixture. Using a large spoon or spatula, gently fold everything together until the chicken, fruit, nuts, and vegetables are evenly coated. Taste and adjust the seasoning as needed.

Step 6: Chill before serving

Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to blend together while keeping the salad cool and refreshing.

Serving Tips

• For sandwiches: Spoon the chicken salad onto croissants, toasted bread, or sandwich rolls.
• For a lighter meal: Serve over fresh lettuce or alongside sliced cucumbers.
• For wraps: Fill tortillas with the salad and fresh greens for an easy lunch.
• For extra crunch: Reserve a few toasted pecans to sprinkle over the top just before serving.