Cranberry Pecan Chicken Salad

This cranberry pecan chicken salad is filled with tender chicken breast coated in a flavorful tangy dressing, with crisp celery, crunchy pecans, and tart dried cranberries. 

I made this easy cranberry pecan chicken salad recipe that I found on Erin Lives Whole to use up some leftover roasted chicken I had in the fridge, instead of making my go-to recipe for chicken salad. I thought the combination of flavors and textures was great and the chicken salad was tasty on crackers and as a sandwich, but it would also be good in lettuce wraps or pita bread.

Cranberry Pecan Chicken Salad

Dressing Ingredients:

• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt, plain
• ½-1 tbsp fresh lemon juice, to taste
• 1½ tbsp fresh dill, chopped
• ¼ tsp garlic powder
• Sea salt and freshly cracked pepper, to taste

Chicken Salad Ingredients:

• 1½ cups cooked chicken, diced
• ¼ cup celery, diced
• 3 tbsp dried cranberries, chopped
• 3 tbsp pecans, chopped
• 3 tbsp red onion, finely diced
• Sea salt and freshly cracked pepper, to taste

Serving:

• Crackers
• Bread/toast
• Pita/Naan
• Tortillas
• Lettuce wraps

How to Make Cranberry Pecan Chicken Salad

Make the dressing in a small glass jar by whisking the mayonnaise, Greek yogurt, lemon juice, fresh dill, garlic powder, sea salt, and freshly cracked pepper, to taste, until creamy; seal with a lid and set aside until needed.

 Make the chicken salad by combining the chicken, celery, cranberries, pecans, and red onion in a bowl.

Drizzle the chicken salad with the salad dressing and mix well until everything is evenly coated. Taste and season with a bit of sea salt and freshly cracked pepper, to taste, if needed.

Place into the refrigerator for 30 minutes to allow the flavors time to mingle.

Serve the chicken salad with crackers, bread, toast, pita, tortillas, or lettuce wraps.