This Cranberry and Pecan Chicken Salad is a protein-packed lunch that doesn’t skimp on flavor! It’s incredibly quick & easy to whip up, with crisp apples, sweet dried cranberries and crunchy pecans in every bite! We’re also using creamy greek yogurt for a lighter twist and adding in fresh tarragon and dill for a burst of bright herby flavor. Delicious, healthy and perfect for meal prep!
Wow, I cannot believe I’ve been sleeping on chicken salad my whole life!! Frankly it gave me the ick for so long that I was too afraid to even try it. But now, I’m fully obsessed and so is my husband. Brb as I post 8 million chicken salad recipes these next few months haha. Luckily it seems like you guys are all in your chicken salad era as well.
We’re kicking off this chicken salad series with a Cranberry and Pecan Chicken Salad, and boy is it good! It has some sweet notes from the dried cranberries and fresh apples, but it’s not overly sweet. Then, it’s rounded out with some crunchy pecans (or walnuts) and lotsss of fresh herbs (key!). It’s also almost entirely made with greek yogurt, with just a small amount of mayo that you can definitely omit.
Pair this delicious and healthy Pecan and Cranberry Chicken Salad with some sourdough toast and a little side salad and you have the perfect protein-packed lunch or dinner! We are going to have this meal prepped and ready to go in the fridge for whenever the craving strikes (which will inevitably be very often lol…). Hope you love it! Let me know if there are any chicken salad flavor combos you want to see next 🙂
Why You’ll Love this Cranberry and Pecan Chicken Salad
- It’s easy to make and comes together in less than 30 minutes!
- This is the perfect high-protein lunch, dinner or snack.
- Greek yogurt is the base of this chicken salad, which adds protein & probiotics.
- It’s full of fresh herbs, crunchy textures and sweet dried cranberries!
- This chicken salad only gets better as it sits so it’s great for meal prep.
What You Need to Make this Cranberry and Pecan Chicken Salad
- Boneless, Skinless Chicken Breast: We are boiling the chicken and then shredding it. But, if you want to save some time you can use canned or rotisserie chicken.
- Greek Yogurt: This chicken salad is made with full-fat plain greek yogurt or skyr (my preference). This is a great way to add protein and probiotics.
- Mayonnaise: Just a little bit to add some richness and tang. You can certainly leave it out and just substitute more greek yogurt though.
- Dijon Mustard: I love adding a small amount of dijon to my chicken salad recipes for even more depth of flavor. But it’s not the end of the world if you leave it out!
- Celery: A quintessential chicken salad ingredient, chopped celery adds a refreshing crunchy and a serving of vegetables.
- Apple: For extra crunch and sweetness.
- Dried Cranberries: I used sweetened dried cranberries, but feel free to use unsweetened.
- Pecans: I used raw pecans, but roasted or toasted would be great too! This chicken salad would also taste great with walnuts instead.
- Red Onion: If you prefer a more mild flavor, you can either substitute shallots or rinse off the red onion before adding it into the chicken salad.
- Lemon Juice: From roughly 1 lemon, to add acidity.
- Fresh Dill: Fresh herbs really take a chicken salad to the next level, and fresh dill is one of my favorites. I would NOT recommend omitting it, or substituting dried dill.
- Fresh Tarragon: This can be a bit tricky to find, but it’s well worth it to add a really unique and slightly anise-like flavor. In a pinch, you can leave it out and substitute more dill or try substituting ~1 tsp of dried tarragon.
- Garlic Powder, Kosher Salt & Black Pepper: Season to taste and don’t be shy!
How To Make this Healthy Cranberry and Pecan Chicken Salad
Boil the Chicken:
First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1″ of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until internal temperature reaches 165F.
Shred the Chicken:
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it’s quicker!
Mix together Chicken Salad & Let Chill:
Add in the remaining cranberry and pecan chicken salad ingredients and use a spatula to stir until combined. Taste and adjust the amount of salt and pepper – don’t be shy with the salt, as that’s what really enhances all the other flavors! Place chicken salad in the fridge to allow it to cool down and for the flavors to meld together. Enjoy!
Can I Use Rotisserie Chicken or Canned Chicken Instead?
Absolutely! This chicken salad recipes calls for boiled chicken which is honestly quite cost effective and efficient, but if you’re in a big time crunch you can substitute shredded rotisserie chicken or canned chicken. 1 cup of raw chicken breast yields about 2.5 cups of shredded chicken, so that’s how much rotisserie or canned chicken you would want to substitute.
Substitution FAQs:
- Pecans: Feel free to substitute walnuts or almonds!
- Dried Cranberries: You could also use raisins, if you prefer.
- Mayonnaise: You can make a mayo-free chicken salad by simply substituting more greek yogurt/skyr.
- Dijon: Don’t have any on hand or just don’t like it? You can leave it out! It doesn’t make a massive difference here.
- Red Onion: If the sharp flavor of red onion bothers you, feel free to substitute an equal amount of diced shallots OR run the red onion under some water before using.
- Fresh Dill: I would NOT recommend skipping this or substituting dried dill. This is where a TON of the flavor comes from, just trust me!
- Fresh Tarragon: I know that this can be a little tricky to find, so in a pinch you can substitute some more dill or try using about 1 tsp of dried tarragon.
How Should I Serve this Cranberry and Pecan Chicken Salad?
This Cranberry and Pecan Chicken Salad is great all on it’s own (I’ve been known to eat it by the forkful), on top of crackers, sandwiched between two slices of bread, on an open-faced piece of sourdough toast, or with some crunchy veggies for dipping. It’s loaded with protein and healthy fats and if you pair with a green or some sort of veggie, then it’s a full well-rounded meal that’s perfect for lunch or dinner!
How Should I Store Leftover Pecan and Cranberry Chicken Salad?
Luckily, this Pecan and Cranberry Chicken Salad only gets better as it sits because it allows the flavors to really meld together. With that said, this is a great recipe to meal prep and have on hand for a healthy lunch or snack! I recommend storing it an airtight container in the fridge for up to 4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Meal Prep Friendly Recipes?
- Apple Chai Baked Oatmeal
- Tuscan Cottage Cheese and Egg Bake
- Ground Chicken Fried Rice
- High-Protein Spinach and Artichoke Chicken Casserole
- Hibachi Chicken Bowls with Yum Yum Sauce
Cranberry and Pecan Chicken Salad
Equipment
- medium pot with lid
- hand mixer or stand mixer or 2 forks
- spatula
Ingredients
- 1 lb boneless, skinless chicken breast *
- kosher salt & black pepper to taste
- ¾ cup full-fat plain greek yogurt or skyr
- 2 tbsp mayonnaise (can sub more yogurt)
- 1 tsp dijon mustard
- ½ cup finely diced celery
- ½ cup finely chopped apple
- ½ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- ¼ cup finely diced red onion or shallot
- 2 tbsp fresh lemon juice
- 1 ½ tbsp fresh chopped dill
- 1 tbsp fresh chopped tarragon
- ¼ tsp garlic powder
Instructions
- First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until internal temperature reaches 165F.1 lb boneless, skinless chicken breast, kosher salt & black pepper
- Transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker!
- Add in the remaining ingredients and use a spatula to stir until combined. Taste and adjust the amount of salt and pepper – don't be shy with the salt, as that's what really enhances all the other flavors!¾ cup full-fat plain greek yogurt or skyr, 2 tbsp mayonnaise, 1 tsp dijon mustard, ½ cup finely diced celery, ½ cup finely chopped apple, ½ cup dried cranberries, ⅓ cup chopped pecans, ¼ cup finely diced red onion, 2 tbsp fresh lemon juice, 1 ½ tbsp fresh chopped dill, 1 tbsp fresh chopped tarragon, ¼ tsp garlic powder, kosher salt & black pepper
- Place chicken salad in the fridge until it has cooled down. This also gives time for the flavors to meld together, and it will continue to taste better as it sits in the fridge! Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
I replaced the chicken with a rotisserie chicken (which required a little more Greek yogurt) and it was fantastic. This is going to be a weekly staple in our house!
Love to hear it!! Many more chicken salad recipes to come 😉
I loved this! I used lactose free yogurt and avocado mayo and it was terrific. I also added some crushed pineapple and red grapes for a little sweetness. I will make this often. Thank you for this recipe!
Thank you Emily! Love those additions…yum!
I’m a huge chicken salad lover so when I saw this recipe I knew I needed to make it! It definitely did not disappoint!! So delicious 🙂
Thank you Natalie!!