Go Back
–+ servings

Cranberry and Pecan Chicken Salad

This Cranberry and Pecan Chicken Salad combines tender chicken, sweet dried cranberries, crunchy pecans, and a creamy Greek yogurt dressing for an easy, flavorful lunch.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 5 people
Ingredients Method Nutrition

Ingredients
  

  • 1 lb boneless, skinless chicken breastSalt and black pepper to taste
  • ½ cup plain 0% Greek yogurt (2% also works great)
  • ¼ cup mayonnaise¾ cup celery, diced
  • ⅓ cup red onion, diced (see note below)
  • ⅓ cup dried cranberries⅓ cup pecans, chopped
  • 2 tablespoons lemon juice (about ½ a large lemon)

Method
 

  1. Preheat your oven to 450°F (230°C).
  2. Season the chicken breast generously with salt and black pepper. Place it in a shallow baking dish and roast for approximately 15–18 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is completely cooked.
  3. Remove the chicken from the oven and shred it while still warm. You can use a stand mixer fitted with a paddle attachment, a hand mixer, or two forks.
  4. In a large mixing bowl, add the shredded chicken, Greek yogurt, mayonnaise, diced celery, diced red onion, dried cranberries, and chopped pecans.
  5. Drizzle the fresh lemon juice over the mixture and stir everything together until the ingredients are evenly coated in the creamy dressing.
  6. Enjoy immediately or refrigerate until ready to serve.

Nutrition

Serving: 5g

Tried this recipe?

Let us know how it was!