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Overhead view of a bowl of Cranberry Chicken Salad featuring green apple pieces, walnuts, and dried cranberries on lettuce.
Maryam

Hearty Cranberry Pecan Chicken Salad

This vibrant Cranberry Pecan Chicken Salad combines tender shredded chicken with a delightful mix of sweet dried cranberries, crunchy pecans, crisp celery, and fresh herbs, all tossed in a creamy, tangy dressing. Perfect for sandwiches, wraps, or enjoyed on its own.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: lunch, Main Course, Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breasts about 2-3 breasts
  • 4 cups Water or chicken broth
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Salad
  • 1/2 cup Dried Cranberries
  • 1/2 cup Pecans toasted and chopped
  • 2 stalks Celery finely diced
  • 1/4 cup Red Onion finely minced
  • 2 tbsp Fresh Parsley chopped
For the Dressing
  • 1/2 cup Mayonnaise full-fat recommended
  • 2 tbsp Plain Greek Yogurt or sour cream for extra tang
  • 1 tbsp Dijon Mustard
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Honey or maple syrup
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste

Equipment

  • Large Pot
  • Cutting board
  • Sharp knife
  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk

Method
 

Prepare the Chicken
  1. Place chicken breasts in a large pot. Add water (or chicken broth), 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  2. Remove chicken from the pot and let it cool slightly on a cutting board, about 5-10 minutes. Once cool enough to handle, shred the chicken using two forks or your hands. Set aside.
Prepare the Dressing
  1. In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and well combined. Taste and adjust seasoning as needed.
Assemble the Salad
  1. In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped pecans, diced celery, minced red onion, and fresh parsley.
  2. Pour the prepared dressing over the chicken mixture. Stir gently until all ingredients are evenly coated. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Serve chilled on lettuce cups, bread, croissants, or crackers. Enjoy!

Notes

For an extra boost of flavor and texture, lightly toast the pecans in a dry pan over medium heat for 3-5 minutes before chopping. This salad is great for meal prepping and will stay fresh in an airtight container in the refrigerator for up to 3-4 days.