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Ultra close-up macro view of creamy cranberry pecan chicken salad piled in a flaky butter croissant with tender chicken, dried cranberries, toasted pecans, and crisp celery

Creamy Cranberry Pecan Chicken Salad (15 Mins)

This viral creamy cranberry pecan chicken salad is the ultimate fast, flavorful autumn lunch! Tender shredded chicken breast tossed with sweet dried ruby cranberries, toasted crunchy pecans, crisp celery, and red onion in a light, tangy honey Dijon Greek yogurt dressing. Ready in just 15 minutes for easy meal prep, flaky croissants, or low-carb lettuce wraps!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Sandwich
Cuisine: American, Autumn Meal Prep, Cafe Style
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Salad Base
  • 3 cups cooked shredded chicken breast (or rotisserie chicken)
  • 0.75 cup sweet dried cranberries (Craisins)
  • 0.75 cup raw pecans (lightly toasted and roughly chopped)
  • 2 stalks crisp green celery (thinly sliced)
  • 0.33 cup red onion (finely diced)
Creamy Honey Dijon Dressing
  • 0.5 cup high-quality mayonnaise (avocado oil or olive oil mayo)
  • 0.33 cup plain Greek yogurt (for rich tangy creaminess)
  • 1.5 tbsp Dijon mustard
  • 1 tbsp pure honey
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill (finely chopped)
  • 0.5 tsp garlic powder
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
Serving Suggestions
  • 4 large all-butter bakery croissants (sliced horizontally)
  • 4 leaves fresh bibb or butterhead lettuce
  • 1 cup seedless red grapes and kettle potato chips (for serving)

Method
 

Toast the Pecans
  1. Add roughly chopped pecans to a dry skillet over medium-low heat. Toast gently for 3 to 4 minutes, shaking frequently, until fragrant and golden. Transfer immediately to a small plate to cool completely.
Whisk the Dressing
  1. In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, fresh lemon juice, chopped dill, garlic powder, sea salt, and black pepper until velvety smooth and balanced.
Combine the Ingredients
  1. In a large salad bowl, combine the shredded chicken breast, dried cranberries, cooled toasted pecans, sliced celery, and finely minced red onion.
Fold and Toss
  1. Pour the creamy dressing over the salad mixture. Use a rubber spatula or wooden spoon to gently fold everything together until every shred of chicken is thoroughly coated in dressing.
Chill or Serve
  1. Enjoy immediately, or cover and chill in the refrigerator for 20 to 30 minutes to allow the flavors to meld and deepen.
Assemble Croissant Sandwiches
  1. Slice bakery croissants in half, line with crisp lettuce leaves, and mound generous scoops of chicken salad inside. Slice diagonally and serve with sweet red grapes and crunchy chips!

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 18gProtein: 32gFat: 24gSaturated Fat: 4gCholesterol: 95mgSodium: 490mgPotassium: 410mgFiber: 3.2gSugar: 12gVitamin A: 12IUVitamin C: 8mgCalcium: 8mgIron: 10mg

Notes

Chef's Pro Tip: Toasting the pecans is non-negotiable! Heating the raw nuts releases essential oils that provide a warm, buttery, roasted crunch that contrasts magnificently against the tart-sweet cranberries and silky dressing.

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