Go Back

Creamy Cranberry Pecan Chicken Salad

This creamy cranberry pecan chicken salad combines tender shredded chicken, sweet-tart dried cranberries, and crunchy pecans with a tangy dressing made from mayonnaise, Greek yogurt or sour cream, Dijon mustard, and honey. Chill for 30 minutes to let the flavors blend, then serve in croissants, sandwiches, lettuce cups, or alongside crackers for an easy, satisfying lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)

Equipment

  • large mixing bowl For combining the chicken, cranberries, pecans, and dressing.
  • small mixing bowl For preparing the creamy dressing.
  • whisk For blending the dressing ingredients until smooth.
  • fork For separating larger pieces of shredded chicken.
  • Large spoon or spatula For gently folding the dressing into the chicken mixture.
  • Airtight storage container For refrigerating leftovers.

Method
 

  1. Place the shredded chicken, dried cranberries, and chopped pecans in a large mixing bowl. If you're cooking the chicken specifically for this recipe, allow it to cool completely before shredding and mixing. Separate any large pieces of chicken with a fork so the ingredients can be distributed evenly. Tender, bite-sized shreds make the salad easier to scoop and serve.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, Dijon mustard, honey, salt, and black pepper until smooth. Make sure the honey and seasonings are evenly incorporated into the dressing. The mayonnaise provides creaminess, while the yogurt or sour cream adds tang and the Dijon mustard and honey balance the flavor.
  3. Pour the dressing over the chicken mixture. Using a large spoon or spatula, gently stir until the chicken, cranberries, and pecans are evenly coated. Avoid stirring too aggressively, which can break down the chicken and make the salad mushy. Cover the bowl and refrigerate for 30 minutes so the flavors have time to blend.
  4. After chilling, give the salad a gentle stir and taste it. Add the chopped fresh parsley if desired, then transfer it to a serving bowl or arrange it over a bed of lettuce. Serve it with croissants, sandwich bread, or crackers.

Notes

Use fully cooled cooked chicken, including rotisserie chicken if desired. Whisk the dressing separately before combining it with the chicken, cranberries, and pecans. Fold gently to avoid breaking down the chicken. Refrigerate for 30 minutes before serving. Optional chopped parsley adds a fresh finish. Toasting the pecans is optional. Store in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended because the mayonnaise-based dressing may separate after thawing. Total time includes the 30-minute chilling period.