Chicken Salad with Pecans (Print Version)

Tender chicken combined with crunchy pecans, dried cranberries, and creamy dressing for a fresh, hearty dish.

# What You Need:

→ Protein

01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 medium breasts)

→ Vegetables & Fruits

02 - 1 cup celery, finely chopped
03 - 1/2 cup red onion, finely diced
04 - 1/2 cup dried cranberries
05 - 1 tablespoon fresh parsley, chopped (optional)

→ Nuts

06 - 1/2 cup pecans, roughly chopped

→ Dressing

07 - 1/2 cup mayonnaise
08 - 1/4 cup plain Greek yogurt
09 - 2 teaspoons Dijon mustard
10 - 1 tablespoon lemon juice
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Preparation Steps:

01 - In a large bowl, mix cooked chicken, celery, red onion, dried cranberries, parsley, and pecans until evenly distributed.
02 - Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper in a separate small bowl until smooth.
03 - Pour the dressing over the chicken mixture and gently toss to coat all ingredients uniformly.
04 - Taste and modify seasoning as preferred for balance.
05 - Cover the bowl and refrigerate for at least 15 minutes to allow flavors to develop.
06 - Serve chilled, either over fresh greens, inside sandwiches, or wrapped in lettuce leaves.

# Expert Advice:

01 -
  • It comes together in barely half an hour, and tastes even better the next day when flavors have cozied up together.
  • The creamy dressing with a hint of Dijon mustard keeps things interesting without being heavy.
  • You can eat it three different ways—piled on greens, stuffed in a sandwich, or wrapped in lettuce—and it's somehow perfect every time.
02 -
  • The dressing thickens slightly as it sits, so if you're making it hours ahead, you might need to thin it with a splash of lemon juice or water right before serving.
  • Don't chop your pecans too fine or they'll disappear into the dressing and lose their whole purpose—rough chunks are what you want.
  • The salt in the dressing is important, but taste before you add more; some mayonnaise brands are already pretty salty.
03 -
  • If you want to dress it up slightly, add diced apple or fresh grapes right before serving—they add sweetness and brightness without changing the whole vibe.
  • A light hand with the salt goes a long way; you can always add more, but you can't take it back, and mayo is already seasoned.
  • Toast your pecans in a dry skillet for two minutes before chopping them—it wakes up their flavor and makes the whole salad taste more intentional.

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