Cranberry Pecan Chicken Salad Recipe for Fresh, Crunchy Lunch

Cranberry Pecan Chicken Salad is a flavorful, versatile recipe that makes an ideal filling for wraps and sandwiches. It features dried cranberries, red onion, celery, and crunchy pecans tossed in a creamy yogurt-mayo dressing.

The most delicious cranberry chicken salad

This is not your average chicken salad. Sweet dried cranberries and chopped pecans elevate the classic mix, adding bright and crunchy contrasts to tender diced chicken. It’s a favorite for meal prep because it makes a large batch and keeps well in the fridge, so it’s perfect for lunches, sandwiches, or a quick family dinner side.

The salad combines cooked chicken, celery, pecans, dried cranberries, and red onion. The dressing blends plain Greek yogurt with mayonnaise, lemon, fresh dill, and simple seasonings for a creamy, balanced finish.

Ingredients in cranberry pecan chicken salad

This recipe balances savory and sweet flavors and keeps the ingredient list short and accessible. The sections below list what you’ll need for the salad itself and for the dressing.

Salad

• Chicken: 3 cups cooked chicken, diced into bite-sized pieces.
• Celery: 1 cup diced celery for crunch.
• Pecans: 1/2 cup chopped pecans.
• Cranberries: 1/2 cup dried cranberries for sweetness.
• Red onion: 1/2 cup diced red onion for a mild bite.

Dressing

• Greek yogurt: 1/2 cup plain Greek yogurt as the base.
• Mayonnaise: 1/4 cup mayonnaise for creaminess.
• Lemon juice: 1 tablespoon fresh lemon juice for brightness.
• Fresh dill: 3 tablespoons chopped fresh dill.
• Seasonings: 1/2 teaspoon each garlic powder, salt, and black pepper.

Tools needed to create this recipe

Minimal equipment is required: a cutting board and knife for prep, a large mixing bowl for the salad, a smaller bowl for the dressing, and a spoon or spatula to combine everything. For measuring, have 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 cup on hand.

How to make chicken salad with cranberries and pecans

Preparation is straightforward and quick. Combine the salad ingredients, whisk the dressing separately, then fold everything together and chill briefly. Detailed steps:

1. In a large bowl, add the diced chicken, celery, pecans, dried cranberries, and red onion.

2. In a smaller bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, fresh dill, garlic powder, salt, and pepper until smooth.

3. Pour the dressing over the chicken mixture and stir until all ingredients are evenly coated.

4. Refrigerate the salad for about 30 minutes to let flavors meld before serving.

How to serve cranberry chicken salad

This chicken salad is versatile: serve it in a wrap or sandwich, spoon it over greens for a composed salad, or enjoy it straight from the bowl with a fork. It also works well as a topping for croissants or on toasted bread for a satisfying lunch.

Ways to switch up the recipe

You can easily adapt this salad to suit different tastes or what you have on hand.

Nuts: Swap pecans for walnuts, almonds, or peanuts depending on preference or availability.

Dried fruit: If you don’t love cranberries, try dried cherries, raisins, or chopped dried apricots for a different sweetness.

Onion: Substitute red onion with white or yellow onion, or use finely sliced green onions for a milder flavor.

If you liked this recipe, you’ll want to try these

For more ideas that pair well with this salad’s flavors, try other pecan or cranberry-forward recipes, or use similar meal-prep friendly dishes to build a weekly plan.

Recipe by Erin Morrissey. Photos by Quarter Soul Crisis.