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Southern Pecan Cranberry Chicken Salad

Creamy Southern Pecan Cranberry Chicken Salad with toasted nuts and cranberries
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This Southern Pecan Cranberry Chicken Salad is a potluck champion, balancing creamy, savory, sweet, and crunchy in every bite. It features tender chicken, toasted pecans, and tart cranberries in a herb-kissed dressing. Perfect for sandwiches, salads, or scooping straight from the bowl.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt or sour cream
  • 1/2 cup celery, finely diced
  • 1/2 cup dried cranberries
  • 3/4 cup pecans, toasted and roughly chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare ingredients. Toast pecans if needed, then chop. Dice celery, slice green onions, chop parsley. Shred or dice chicken.
  2. Make the dressing. In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
  3. Combine. Add the chicken, celery, cranberries, pecans, and green onions to the bowl with the dressing.
  4. Fold gently. Use a spatula to fold all ingredients together until evenly coated, being careful not to over-mix.
  5. Taste and adjust. Season with more salt, pepper, or lemon juice if desired.
  6. Chill and serve. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

For best flavor, use toasted pecans and allow the salad to chill before serving. Store in an airtight container in the refrigerator for 3-4 days. Do not freeze.

Nutrition

Find it online: https://www.stacksipsnack.com/southern-pecan-cranberry-chicken-salad/