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–+ servings
Cranberry chicken salad served on slices of bread.

Cranberry Chicken Salad

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Cranberry chicken salad is a creamy, crunchy mix of chicken, celery, cranberries, and pecans in a tangy dressing. It’s quick to make and perfect for sandwiches, wraps, or crackers.
Course Lunch, Main
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 servings
Calories 416
Author Kim

Ingredients

  • 3 cups (about 1 pound) shredded or cubed chicken*
  • 1/2 cup (68g) finely diced celery about 1½ stalk
  • 1/2 cup (32g) finely sliced green onions about 4 whole green onions
  • 1/2 cup (79g) dried cranberries craisins, or other dried fruit
  • 1/2 cup (59g) chopped pecans walnuts or almonds work too
  • 1/2 cup (120g) plain Greek yogurt or use additional mayo
  • 1/2 cup (115g) mayonnaise or use additional Greek yogurt
  • 1 tablespoon (15g) Dijon mustard
  • 2 teaspoons (22g) lemon juice optional, about 1/2 large lemon
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste

Instructions

  • If you need to cook chicken for this recipe, salt & pepper chicken and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie, canned or precooked chicken.
  • Shred or chop the 3 cups (about 1 pound) shredded or cubed chicken* and combine it with 1/2 cup (68g) finely diced celery, 1/2 cup (32g) finely sliced green onions, 1/2 cup (79g) dried cranberries, and 1/2 cup (59g) chopped pecans in a large bowl.
  • In a separate medium bowl, stir together the 1/2 cup (120g) plain Greek yogurt, 1/2 cup (115g) mayonnaise, 1 tablespoon (15g) Dijon mustard, 2 teaspoons (22g) lemon juice, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
  • Pour the dressing over the chicken mixture and toss to fully combine. Serve with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.

Notes

*I love using rotisserie chicken when I don’t have leftovers on hand, it adds so much extra flavor to the salad!
  • You can use all Greek yogurt for a lighter option or go with all mayo if you prefer a richer, creamier salad, but I really love the balance of flavor when you use half of each!
  • Store leftover chicken salad in a tightly sealed container in the refrigerator for 3-4 days.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 14g | Protein: 30g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 487mg | Potassium: 356mg | Fiber: 2g | Sugar: 10g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg