15 Minute Cranberry Pecan Chicken Salad
Cranberry pecan chicken salad is my go-to recipe for a quick and easy meal. It has shredded chicken, tart cranberries, crisp apples, crunchy celery in a creamy lemon dill dressing.
Ingredients
Chicken Salad
- 3 cups cooked shredded chicken I used a rotisserie chicken
- ½ cup diced celery
- ½ cup diced apple of choice
- ½ cup dried cranberries roughly chopped
- ⅓ cup chopped pecans
Creamy Lemon Dill Dressing
- ½ cup mayonnaise
- ¼ cup unsweetened plain greek style yogurt I used Cocojune for dairy free
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill minced
- ¼ teaspoon celery seeds optional
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Make salad. In a large bowl, combine shredded chicken, diced celery, diced apple, chopped dried cranberries, and pecans.
- Make dressing. In a small bowl, whisk together the dressing ingredients until smooth. Season to taste with kosher salt, freshly ground black pepper, or more lemon juice as needed.
- Combine and serve. Pour the dressing over the chicken mixture and toss until well combined. Serve in lettuce wraps or a bed of greens, on toast, in a sandwich or wrap, with crackers, etc.
Notes
See the blog post for step-by-step photos, helpful tips, storage, and recipe FAQs.