Ingredients You'll Need
Chicken Breast
You’ll need 1 pound of boneless, skinless chicken breast.
The chicken is roasted at a high temperature, then shredded while it’s still warm.
Salt and Black Pepper
Season the chicken generously with salt and black pepper to taste before roasting.
Greek Yogurt
The recipe calls for ½ cup plain 0% Greek yogurt.
The source notes that 2% Greek yogurt also works great, so you have some flexibility here.
Mayonnaise
Use ¼ cup mayonnaise to add creaminess and richness to the dressing.
Celery
You’ll need ¾ cup diced celery.
This is where some of that wonderful fresh crunch comes from.
Red Onion
Add ½ cup diced red onion.
The recipe includes a note about the onion, but no additional note was provided in the supplied instructions.
Dried Cranberries
You’ll need ½ cup dried cranberries.
They add a sweet, chewy contrast to the savory chicken and crunchy vegetables.
Pecans
Use ½ cup chopped pecans.
They bring a delicious nutty flavor and plenty of texture.
Lemon Juice
Finally, add 2 tablespoons lemon juice, which is about the juice from ½ of a large lemon.
Tools You'll Need
You don't need a complicated collection of kitchen equipment.
Oven
Shallow baking dish
Large mixing bowl
Measuring cups and spoons
Knife and cutting board
Two forks, hand mixer, or stand mixer with paddle attachment for shredding
Ingredient Substitutions and Additions
The source specifically notes that 2% Greek yogurt can be used instead of 0% Greek yogurt.
Beyond that, the supplied recipe does not specify additional substitutions or optional ingredients, so the recipe is best followed as written if you want the original combination of flavors and textures.
How to Make Cranberry and Pecan Chicken Salad
This recipe is wonderfully straightforward.
Step 1: Preheat the Oven
Preheat your oven to 450°F.
Step 2: Season the Chicken
Season the chicken breast generously with salt and black pepper.
Place the chicken in a shallow baking dish.
Step 3: Roast the Chicken
Place the dish in the preheated oven and cook the chicken for approximately 15–18 minutes.
The chicken should be completely cooked through and reach a safe internal temperature of 165°F.
Step 4: Shred the Chicken
Remove the chicken from the oven.
While it is still warm, shred the meat.
You have several options here. You can use:
A stand mixer fitted with a paddle attachment
A hand mixer
Two forks
The goal is simply to turn the cooked chicken into bite-sized shredded pieces.
Step 5: Add Everything to the Bowl
Grab a large mixing bowl and add:
Shredded chicken
Greek yogurt
Mayonnaise
Diced celery
Diced red onion
Dried cranberries
Chopped pecans
It already looks pretty good at this point, doesn't it?
Step 6: Add the Lemon Juice
Drizzle 2 tablespoons of fresh lemon juice over the mixture.
Step 7: Mix Everything Together
Mix thoroughly until the chicken and all of the mix-ins are evenly coated in the creamy dressing.
That's it!
You can serve the chicken salad chilled or immediately.
How to Serve Cranberry and Pecan Chicken Salad
There are plenty of easy ways to enjoy this chicken salad.
Serve it chilled for a refreshing lunch, or enjoy it immediately after mixing if you don't want to wait.
It also makes a lovely option for a simple meal when you want something creamy and filling without a complicated cooking process.
Tips for Making This Chicken Salad
Don't Overlook the Chicken Temperature
The recipe specifies cooking the chicken until it reaches 165°F.
A food thermometer is the simplest way to check the internal temperature accurately.
Shred the Chicken While It's Warm
The instructions specifically recommend shredding the chicken while it is still warm.
You can use a stand mixer, hand mixer, or two forks depending on what works best for you.
Chop the Mix-Ins Evenly
Try to dice the celery and red onion into reasonably even pieces. This helps distribute those ingredients throughout the salad.
Mix Thoroughly
Take a moment to make sure the creamy dressing coats the chicken and all of the mix-ins evenly.
You want a little chicken, cranberry, pecan, and celery in every scoop!
Fresh Lemon Makes a Difference
The recipe calls for fresh lemon juice, approximately the juice from half of a large lemon. Add the full 2 tablespoons for the intended bright citrus flavor.
Storage
Specific storage instructions were not included with the supplied recipe, so a precise storage duration and reheating recommendation cannot be provided without adding information beyond the source.
Recipe at a Glance
Chicken: 1 lb boneless, skinless chicken breast
Oven temperature: 450°F
Chicken cooking time: About 15–18 minutes
Safe chicken temperature: 165°F
Greek yogurt: ½ cup
Mayonnaise: ¼ cup
Celery: ¾ cup
Red onion: ½ cup
Dried cranberries: ½ cup
Pecans: ½ cup
Lemon juice: 2 tablespoons
Serving: Chilled or immediately
Frequently Asked Questions
Can I use 2% Greek yogurt?
Yes. The recipe specifically notes that 2% Greek yogurt works great in place of 0% Greek yogurt.
Can I shred the chicken with a mixer?
Absolutely. The instructions give you several options, including a stand mixer with a paddle attachment, a hand mixer, or simply two forks.
What temperature should the chicken reach?
The recipe specifies a safe internal temperature of 165°F.
Can I serve the chicken salad immediately?
Yes! The instructions say it can be served chilled or immediately.
Do I have to chill the salad?
No. Chilling is optional according to the supplied instructions.
How much lemon juice do I need?
The recipe calls for 2 tablespoons of lemon juice, which is approximately the juice from ½ of a large lemon.
What gives this chicken salad its crunch?
The diced celery and chopped pecans provide much of the crunchy texture, while the dried cranberries add a softer, chewy bite.
Final Thoughts
This Cranberry and Pecan Chicken Salad is one of those recipes that proves a simple ingredient list can still create something incredibly satisfying.
You get tender roasted chicken, creamy Greek yogurt and mayonnaise, crisp celery, red onion, sweet dried cranberries, crunchy pecans, and fresh lemon juice—all tossed together in one bowl.
It’s creamy, crunchy, sweet, savory, and bright, with every ingredient bringing something different to the finished dish.
And really, that's the beauty of it. Roast the chicken, shred it, mix everything together, and you're ready to eat!
If you make this recipe, I’d love to hear what you think. Leave a review and share a photo on Pinterest so other readers can see your delicious creation, too!
