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Chicken Salad Recipe with Cranberries

This Chicken Salad Recipe with Cranberries is creamy, sweet, and crunchy with tender chicken, dried cranberries, toasted pecans, and a simple homemade dressing. Ready in just 15 minutes, it's perfect for sandwiches, wraps, lettuce cups, or meal prep.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Chicken Salad
  • 2 cups cooked chicken breast chopped or shredded (about 12 oz / 340 g)
  • ½ cup celery finely diced
  • ¼ cup red onion finely diced
  • ⅓ cup dried cranberries
  • ¼ cup pecans or walnuts chopped and lightly toasted
For the Dressing
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt optional
  • 1 tablespoon fresh lemon juice
  • 1 –2 teaspoons honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Method
 

  1. Place the chopped or shredded cooked chicken into a large mixing bowl.
  2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, salt, and black pepper until smooth.
  3. Add the celery, red onion, dried cranberries, and toasted pecans to the chicken.
  4. Pour the dressing over the chicken mixture and gently fold until evenly coated.
  5. Taste and adjust the seasoning with additional salt, pepper, lemon juice, or honey if needed.
  6. Cover and refrigerate for at least 30 minutes before serving.
  7. Stir once more before serving. Enjoy on croissants, sandwich bread, wraps, lettuce cups, crackers, or over fresh greens.

Notes

  • Use completely cooled chicken for the creamiest texture.
  • Toast the pecans or walnuts for deeper flavor.
  • Rotisserie chicken works perfectly.
  • Chill for at least 30 minutes for the best flavor.
  • Add the nuts just before serving if making ahead to keep them crunchy.