Cranberry Pecan Chicken Sala
This quintessential deli classic balances sweet dried cranberries, rich buttery toasted pecans, and crisp celery in a refreshing Greek yogurt and mayo dressing. Elegant enough for a brunch spread but quick enough for weekly meal prep.
Why You’ll Love This Recipe
- Perfect sweet & savory balance
- Rich crunch from toasted pecans
- Lightened up with Greek yogurt
- Excellent for low-carb lettuce cups
- Simple, beginner-friendly prep
- Flavors deepen as it chills
Ingredients
- 3 cups cooked chicken breast, chopped or shredded
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 1/2 cup celery, finely diced
- 1/3 cup green onions, sliced into thin rings
- 1/2 cup full-fat mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Prepare the Chicken: Cook your chicken breasts thoroughly and allow them to cool completely. Cut into bite-sized cubes or shred with two forks, then add to a large mixing bowl.
- Toast the Pecans: Toss the chopped pecans into a dry skillet over medium heat. Stir continuously for 3 to 5 minutes until the nuts are highly fragrant and a light golden brown. Let cool slightly.
- Combine the Dry Ingredients: Add the cooled toasted pecans, diced celery, sliced green onions, and dried cranberries directly into the bowl with the chicken. Toss lightly.
- Whisk the Dressing: In a separate medium bowl, combine the mayonnaise, Greek yogurt, fresh lemon juice, honey, garlic powder, sea salt, and black pepper. Whisk until perfectly smooth.
- Toss & Blend: Pour the dressing over your chicken mixture. Fold gently using a rubber spatula until every piece is evenly coated.
- Chill: Cover the bowl securely and refrigerate for at least 1 hour before serving. This rest period is essential to let the sweet and savory flavors meld.
Expert Tips
- Shortcuts: Use shredded store-bought rotisserie chicken to save cook time and boost savoriness.
- Add Volume: Toss in half a diced Honeycrisp or Granny Smith apple for extra crunch.
- Brighten It: Incorporate finely chopped fresh dill or flat-leaf parsley right before serving.
Serving Ideas
- Scooped inside split flaky croissants
- Rolled tightly into flour tortilla wraps
- Mounded on fresh bibb lettuce cups
- Stuffed inside a halved avocado
- Served alongside clean butter crackers
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 22g |
| Saturated Fat | 3g |
| Cholesterol | 75mg |
| Sodium | 390mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 2g |
| Sugars | 10g |
| Protein | 28g |
Frequently Asked Questions
Can I make this chicken salad ahead of time?
Yes, this recipe tastes even better after sitting in the fridge for a few hours as the dressing deeply seasons the chicken.
Yes, this recipe tastes even better after sitting in the fridge for a few hours as the dressing deeply seasons the chicken.
Can I substitute the pecans?
Absolutely. Raw or toasted walnuts and sliced almonds make phenomenal alternatives.
Absolutely. Raw or toasted walnuts and sliced almonds make phenomenal alternatives.
What makes this version lighter?
Replacing a portion of the mayonnaise with plain Greek yogurt cuts back on heavy fats while contributing healthy probiotics and a pleasant tang.
Replacing a portion of the mayonnaise with plain Greek yogurt cuts back on heavy fats while contributing healthy probiotics and a pleasant tang.
Storage & Food Safety: Store your chicken salad leftovers inside an airtight container in the refrigerator for up to 4 days. Do not leave the salad out at room temperature for longer than 2 hours. Freezing is not recommended as the dairy and mayonnaise base will separate and turn grainy.