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5.0 from 3 votes

Cranberry Pecan Chicken Salad Recipe

This easy to make high-protein lunch is packed with wonderful flavors and is easy to customize too! Serve it as lettuce wraps, on a bed of fresh greens, or as a chicken salad sandwich.

Prep Time
15 mins
Total Time
15 mins
Servings: 5 Servings
Calories: 435 kcal
Course: Main Course , Lunch
Cuisine: American

Ingredients

  • 1 pound boneless skinless chicken breasts poached* (4 cups)
  • ⅔ cup raw pecans chopped
  • ⅔ cup dried cranberries
  • ⅔ cup fresh blueberries optional**
  • ½ cup celery finely chopped, optional
  • ½ cup Red Onions finely chopped
  • ⅓ cup (5 oz) plain greek yogurt
  • ¼ cup mayonnaise
  • 2 tsp lemon zest
  • 1 small clove garlic minced, optional
  • 1/2 tsp sea salt to taste
  • ½ tsp black pepper

Instructions

    Cup of Yum
  1. If you’re preparing your chicken breasts rather than using store-bought rotisserie chicken, here’s what to do. Bring a pot of lightly salted water to a full boil. Carefully place the raw chicken breasts inside the pot of boiling water using tongs and reduce to medium. Simmer for 5 minutes. Remove the pot from the heat, cover it with a lid, and allow the chicken to sit in the hot water for 15 to 20 minutes, or until it reaches an internal temperature of 165 degrees F. Insert a meat thermometer into the thickest part of the breast to check for doneness.
  2. Transfer the chicken breasts to an airtight container and refrigerate until they are completely chilled.
  3. When you’re ready to prepare the chicken salad recipe, either chop the breasts into bite-sized cubes, or use two forks to shred it. As an alternative, transfer the cooked chicken to a stand mixer fitted with the paddle attachment and turn the mixer on medium speed to shred the chicken.
  4. Transfer the cooked shredded or diced chicken to a large bowl, along with the chopped pecans, dried cranberries, blueberries, celery, and red onions.
  5. In a small mixing bowl, stir together the Greek yogurt, mayonnaise, minced garlic, lemon zest, sea salt, and black pepper.
  6. Pour the dressing into the bowl with the chicken salad ingredients and give them a good stir until everything is coated with dressing. Taste the chicken salad for flavor and add more salt, pepper, or other ingredients to your personal taste.
  7. Serve over a bed of lettuce with any other salad ingredients or as a sandwich or a wrap using a tortilla or lettuce wraps.

Notes

  • *Use 3 to 4 cups of shredded rotisserie chicken instead of cooking a chicken breast if you’d like. If you do use rotisserie chicken, reduce the mayo to 2 tablespoons. 
  • *Use 3 to 4 cups of shredded rotisserie chicken instead of cooking a chicken breast if you’d like. If you do use rotisserie chicken, reduce the mayo to 2 tablespoons. 
  • **Replace the blueberries with one large sweet apple (chopped into bite-sized pieces). I recommend this during the fall when apples are in season.
  • **Replace the blueberries with one large sweet apple (chopped into bite-sized pieces). I recommend this during the fall when apples are in season.

Nutrition Information

Serving 1Serving (of 5) Calories 435kcal (22%) Carbohydrates 24g (8%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 3g Cholesterol 95mg (32%) Sodium 650mg (27%) Fiber 4g (16%) Sugar 18g (36%)

Nutrition Facts

Serving: 5Servings

Amount Per Serving

Calories 435

% Daily Value*

Serving 1Serving (of 5)
Calories 435kcal 22%
Carbohydrates 24g 8%
Protein 31g 62%
Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 3g 15%
Cholesterol 95mg 32%
Sodium 650mg 27%
Fiber 4g 16%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.