Ingredients
This recipe uses simple, easy-to-find ingredients to create a creamy chicken salad with plenty of flavor and texture.
For the chicken salad
- 1 pound (450 g) boneless, skinless chicken breast, cooked and shredded or diced
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- 2 celery stalks, finely diced
- ¼ cup red onion, finely minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons sliced green onions, optional
For the creamy dressing
- ¾ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt, or to taste
- 1–2 tablespoons water, if needed to thin the dressing
Ingredient tip: Use plain, unsweetened Greek yogurt for a thick, creamy texture and extra protein. Choose low-sugar dried cranberries if you prefer a less sweet salad. For the best flavor, use freshly toasted pecans rather than stale nuts.
Instructions
Step 1: Cook and prepare the chicken
If your chicken is not already cooked, season the chicken breast lightly with salt and pepper. Poach it gently in simmering water or chicken broth for approximately 12–18 minutes, depending on thickness, until the thickest part reaches 165°F (74°C). Let it rest for a few minutes before shredding or dicing it into bite-sized pieces.
Rotisserie chicken or leftover roasted chicken also works well and makes this recipe even faster.
Step 2: Toast the pecans
Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Remove them from the pan immediately to prevent burning.
Toasting enhances the nuts’ natural flavor and adds a wonderful crunch that contrasts with the creamy dressing.
Step 3: Make the creamy high-protein dressing
In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, and salt.
Whisk until smooth and creamy. If the dressing seems too thick, add water one teaspoon at a time until it reaches your preferred consistency. Taste and adjust the lemon juice, mustard, and seasonings as needed.
Step 4: Combine the salad ingredients
Add the cooked chicken, dried cranberries, diced celery, red onion, and chopped parsley to the bowl with the dressing.
Gently fold everything together using a spatula until the chicken is evenly coated. Stir carefully to distribute the cranberries and vegetables without breaking the chicken into overly small pieces.
Step 5: Add pecans and chill
Fold in most of the toasted pecans, reserving a small handful for garnish. Cover the salad and refrigerate for at least 20–30 minutes if time allows.
Chilling helps the flavors blend together and gives the dressing time to coat the chicken thoroughly. Sprinkle the remaining pecans over the top just before serving to preserve their crunch.
Step 6: Serve and enjoy
Give the salad a gentle stir, taste once more, and adjust the seasoning if necessary. Serve chilled in lettuce cups, spooned over mixed greens, stuffed into whole-grain bread, or wrapped in a whole-wheat tortilla.
For a finishing touch, add extra parsley, a few dried cranberries, and freshly cracked black pepper.
Nutrition Information
The following values are estimates for one of four equal servings, using chicken breast, plain nonfat Greek yogurt, mayonnaise, cranberries, and pecans.
| Nutrient | Approximate amount |
|---|---|
| Calories | 390–440 kcal |
| Protein | 35–40 g |
| Carbohydrates | 18–23 g |
| Fat | 17–22 g |
| Fiber | 2–3 g |
| Sugar | 12–16 g |
The chicken breast and Greek yogurt provide most of the protein, while pecans contribute healthy unsaturated fats and cranberries add sweetness. Exact values depend on the chicken’s cooked weight, yogurt brand, mayonnaise quantity, and cranberry sugar content.
Tips for the Best Chicken Salad
- Keep it creamy: Greek yogurt provides a thick texture, while a little mayonnaise adds traditional chicken salad richness. If you prefer a tangier flavor, add a little extra lemon juice.
- Avoid dry chicken: Cook chicken gently and allow it to rest before cutting. Overcooking can make the salad less tender.
- Balance the sweetness: Dried cranberries can be quite sweet. Reduce them to ⅓ cup or use unsweetened dried cranberries for a more savory result.
- Preserve the crunch: Add the pecans just before serving if you plan to store the salad for several days.
- Increase the protein: Use a little extra chicken or replace some of the mayonnaise with additional Greek yogurt. Keep in mind that increasing chicken will change the nutrition per serving.
- Make it your own: Add diced apple for freshness, a pinch of smoked paprika for warmth, or a little fresh dill for an herby flavor.
Delicious Ways to Serve It
1. Whole-grain chicken salad sandwich
Spread a generous portion between slices of whole-grain bread with crisp lettuce and tomato. This option makes a filling lunch with additional fiber and carbohydrates.
2. Fresh lettuce cups
Spoon the chicken salad into romaine or butter lettuce leaves. This is a refreshing, lower-carbohydrate option that lets the creamy filling shine.
3. Protein-packed salad bowl
Serve over spinach or mixed greens with cucumber, cherry tomatoes, and sliced avocado for a colorful meal.
Storage and Meal Prep
Store the chicken salad in an airtight container in the refrigerator at 40°F (4°C) or below. For best quality, consume within 3–4 days, provided the chicken was handled safely and refrigerated promptly. Do not leave it at room temperature for more than two hours, or one hour when temperatures exceed 90°F (32°C).
For meal prep, divide the salad into individual portions and keep it chilled until ready to eat. If you want to maintain the best texture, store the toasted pecans separately and stir them in just before serving. Freezing is not recommended because the yogurt-based dressing may separate and become watery after thawing.
Frequently Asked Questions
Can I make this recipe without mayonnaise?
Yes. Replace the two tablespoons of mayonnaise with additional Greek yogurt. The salad will taste slightly tangier and may be a little less rich, but it will remain creamy.
Can I use canned chicken?
Yes. Drain it thoroughly and gently break it into bite-sized pieces. Freshly cooked or rotisserie chicken generally provides a better texture, but canned chicken is convenient for quick lunches.
How can I make the salad even higher in protein?
Increase the chicken portion, use nonfat Greek yogurt, and serve the salad with a high-protein whole-grain wrap or alongside cottage cheese. Keep your serving sizes in mind when estimating the final protein content.
Can I prepare it the night before?
Absolutely. Prepare the salad, cover it, and refrigerate overnight. The flavors will blend nicely. For the crunchiest texture, add the toasted pecans immediately before serving.
Final Thoughts
This High Protein Creamy Cranberry Pecan Chicken Salad combines everything a satisfying meal should offer: tender chicken, a creamy tangy dressing, sweet cranberries, crunchy pecans, and fresh vegetables. Greek yogurt boosts the protein content without sacrificing the smooth texture that makes chicken salad so appealing.
It’s easy to customize, convenient for meal prep, and versatile enough to serve in sandwiches, lettuce cups, wraps, or salad bowls. Make a batch at the beginning of the week for a quick, delicious lunch that feels special without requiring hours in the kitchen.
One simple recipe, endless serving possibilities, and a delicious way to enjoy a protein-rich meal!
