Cranberry Chicken Salad

Quick Tutorial for Beginners

about the recipe

If you need a quick and easy meal that delivers big on taste, this Cranberry Chicken Salad is a perfect lunchtime staple! The crunch from the pecans, onion, and celery is so satisfying, while the protein from the chicken gives you energy for hours. And I love the flavor twist you get from the cranberries. It only takes a few minutes to whip up, or you can make the recipe ahead of time, so it’s ready to go! (who doesn’t love having lunch meal-prepped for the week?)


Dressing – ⅓ cup mayonnaise – ⅓ cup Greek yogurt or more mayonnaise – 1 tablespoon dijon mustard – 2 teaspoons lemon juice – ½ teaspoon dried thyme – ½ teaspoon sea salt – ½ teaspoon fresh ground black pepper Salad – 4 cups chopped cooked chicken – ½ cup dried cranberries – ⅓ cup chopped toasted pecans – ⅓ cup diced red onion – 3 celery ribs diced

– Prepare the dressing by combining the mayonnaise, yogurt, dijon mustard, lemon juice, thyme, salt, and pepper in a medium bowl.

– Place the chicken, cranberries, pecans, red onions, and celery in a large bowl.

– Add the dressing to the bowl and toss to combine.

Tips & Tricks I love the flavor you get from red onion, but you can use yellow onion, sweet onion, or even shallots if you prefer.

If you’re looking for a low-fat dish, substitute the mayonnaise for Greek yogurt instead for a lighter chicken salad with cranberries and pecans. This will significantly reduce saturated fat.

Chop the chicken into bite-sized pieces or smaller so you can get a nice mix of ingredients in every bite. This will also make it easier to mix up the chicken salad. – Tender chicken works best for cubing your chicken. If your chicken is dry, shredding it is best.