Cranberry and Pecan Chicken Salad

5 from 3 votes

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!

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

medium pot with lid
large bowl
hand mixer or stand mixer or 2 forks
cutting board
knife
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

*NOTE: You can also substitute about 2.5 cups of shredded rotisserie chicken or canned chicken.

Calories: 331kcal

Course: Dinner, Lunch, Main Course, Snack

Cuisine: American

Diet: Gluten Free

Keyword: Celery, Chicken Breast, Chicken Salad, Cranberries, Dill, Greek Yogurt, High Protein, Lunch, Meal Prep, Pecans, Quick & Easy, Tarragon

Nutrition