Cranberry Pecan Chicken Salad with Tangy Citrus Dressing

This Cranberry Pecan Chicken Salad is light, bright, and packed with texture: tender chicken, crisp apple and celery, sweet dried cranberries, and toasted pecans all bound with tangy Greek yogurt and fresh herbs. It’s an easy, satisfying option for lunch, sandwiches, or a relaxed dinner.

Ingredient & Substitution Notes

• Cooked chicken. Leftover rotisserie or roasted chicken is perfect. You can also use store-bought pre-cooked chicken or poach breasts by simmering in water or broth until fully cooked, then shred or dice.
• Greek yogurt. Plain whole-milk Greek yogurt gives richness and tang. Substitute with lower-fat Greek yogurt, a dairy-free yogurt, or mayonnaise if you prefer a classic flavor and texture.
• Celery. Dice into small, even pieces so each bite has consistent crunch.
• Apple. Any variety works. Granny Smith adds tartness, while Fuji or Pink Lady bring sweetness.
• Red onion. A small amount adds mild bite; use shallot or omit if raw onion isn’t appealing.
• Pecans. Toast for deeper flavor. Walnuts or almonds are good alternatives.
• Dried cranberries. Choose a lower-sugar option if possible. Dried cherries make a tasty variation.
• Herbs and seasoning. Fresh thyme or rosemary brighten the salad; dried herbs will work in a pinch. Finish with kosher salt and black pepper to taste.

Variations and Mix-Ins

Use this recipe as a base to add diced bell pepper, shredded carrot, green onion, or different nuts and fruit. If you add more mix-ins, increase the Greek yogurt and salt slightly so the salad stays well-coated and balanced. A squeeze of lemon juice is a simple, fresh upgrade if you have it on hand.

How To Make Cranberry Pecan Chicken Salad

This recipe is straightforward and mostly about prep. Aim for uniform dice on the apple and celery and finely mince the onion so the salad blends well.

Combine the chicken, celery, apple, red onion, toasted pecans, dried cranberries, and herbs in a large bowl. Stir in the Greek yogurt, season with kosher salt and black pepper, and mix until everything is evenly coated. Taste and adjust seasoning—start with about 1/2 teaspoon salt and 1/4 teaspoon black pepper, then add more if desired. If you prefer a creamier texture, add a little more yogurt.

Cover the salad tightly and chill for at least 30 minutes to let flavors meld before serving.

Serving Suggestions

This chicken salad is delicious served in croissant sandwiches, between slices of toasted bread, or rolled into wraps. It’s also excellent on a bed of spring mix or butter lettuce for a lighter meal. A few crackers or a mini croissant on the side work nicely if you want a little bread with your meal.

For more variety, try adding grapes or swapping herbs for different flavor profiles.

Storage Tips

Keep the chicken salad covered and refrigerated for 4–5 days. If the flavors need a lift after a day or two, a light sprinkle of sea salt and a few drops of lemon juice refresh the dish. Do not freeze.

Recipe