Chicken Salad

This Chicken Salad recipe is perfect for a quick, tasty meal. It mixes up juicy chicken with tangy cranberries and crunchy pecans for a fun twist on the classic chicken salad. Easy to throw together and delicious to boot, it’s great for lunches, dinners, or anytime you need a filling little bite in your day!

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Prep Time: 20

Total Time: 20

Course: Salad

Cuisine: American

Keyword: chicken salad, cranberry pecan chicken salad

Servings:

Calories: 335kcal

Ingredients

3 cups cooked shredded chicken
2 stalks celery chopped
½ cup yogurt or mayonnaise
1 tablespoon mustard
½ cup dried cranberries
½ cup toasted pecans chopped
Salt and pepper to taste
4 cups mixed greens

US Customary - Metric

Instructions

In a large mixing bowl, combine the shredded or diced chicken, diced celery, Greek yogurt (or mayonnaise), Dijon mustard, dried cranberries, chopped pecans, salt, and black pepper.
3 cups cooked shredded chicken, 2 stalks celery, ½ cup yogurt, 1 tablespoon mustard, ½ cup dried cranberries, ½ cup toasted pecans, Salt and pepper to taste
Using a large spoon or spatula, gently fold the ingredients together until evenly combined and the chicken is fully coated with the dressing.
Taste and adjust seasoning with additional salt and pepper, if desired.
If serving as a salad, arrange a bed of lettuce leaves or mixed greens on a plate or in a bowl.
Scoop a generous portion of the cranberry pecan chicken salad over the greens.
4 cups mixed greens
Alternatively, you can serve the chicken salad on its own, in a sandwich, or with crackers or bread on the side.

Notes

Chicken: You can use either home-cooked chicken breasts or grab a rotisserie chicken from the store for convenience. Both work great! You can also use canned chicken if you're in a pinch. Just make sure to drain it well before mixing it in.
Pecans: Instead of pecans, walnuts, almonds, or even sunflower seeds make great substitutes if you're out of pecans or just want to try something different.
Yogurt vs. Mayo: For a lighter version, opt for Greek yogurt. If you’re all about that creamy texture, go with mayonnaise.
Toasted Nuts: Toasting the pecans before adding them to the salad enhances their flavor and crunch. Just a few minutes in a dry skillet, air fryer, or oven can make a big difference.
Flavor Boost: Don’t shy away from adding a squeeze of lemon juice or a sprinkle of fresh herbs like dill or parsley to brighten up the dish.
Adjust the Crunch: If you prefer a salad with more texture, feel free to add more celery or even some chopped apples for extra crunch and a bit of sweetness.
Make Ahead: This salad tastes even better after the flavors have melded together in the fridge for a couple of hours.

Storage Instructions

Refrigerate: Keep the salad in an airtight container in the fridge. It should stay good for 3 to 5 days.
Separate the Greens: If you mixed your salad with lettuce or other greens and have leftovers, it’s best to store the salad and greens separately to keep the greens from getting soggy.
Refresh Before Serving: If the salad looks a bit dry after a couple of days, stir in a little extra yogurt or mayo to bring back the creamy texture before serving.

Nutrition