Chicken Salad with Pecans

There's something about a good chicken salad that stops me mid-week—when I'm standing in the kitchen at lunchtime, staring at leftover chicken, suddenly craving something that feels both comforting and bright. This version came together one afternoon when I had pecans toasting in the pantry and a craving for something that didn't taste like diet food. The sweetness of the cranberries against the nuttiness, that creamy dressing holding everything together—it became my go-to when I needed something that felt special in five minutes flat.

I made this for a potluck once and watched people coming back for seconds without realizing what they were reaching for—they just knew it tasted like the salad they'd been thinking about. That's when I stopped worrying about whether salad was fancy enough and started trusting that simple, balanced flavors matter more than anything else.

Ingredients

• Cooked chicken breast, diced: Two medium breasts, shredded or cubed while still slightly warm, will absorb the dressing better than cold chicken straight from the fridge.
• Celery stalks, finely chopped: This is your crunch factor—don't skip it or the salad loses its texture and personality.
• Red onion, finely diced: A quarter of a small onion gives sharpness without overpowering; raw onion holds its bite longer than you'd expect.
• Dried cranberries: Half a cup seems like a lot until you taste how they balance the savory elements without tasting medicinal.
• Seedless red grapes, halved: Optional, but they add a burst of juice and freshness that changes everything.
• Pecan halves, roughly chopped: Toast them lightly if you have time; the oils bring out a richness that makes the whole salad taste roasted.
• Mayonnaise: Half a cup creates the creamy base, but it's doing heavy lifting here so don't skimp on quality.
• Plain Greek yogurt: A quarter cup cuts through the mayo's richness and keeps the salad from feeling heavy after you've eaten half the bowl.
• Dijon mustard: Just one tablespoon—this is the salt whisper that makes people ask what you did differently.
• Fresh lemon juice: A tablespoon wakes everything up; bottled juice gets the job done but fresh tastes brighter.
• Honey: One teaspoon rounds out the flavors and plays peacemaker between sweet and savory.
• Salt and freshly ground black pepper: Taste as you go because the cranberries are already sweet and the onion is already sharp.
• Fresh parsley, chopped: For garnish, a color note that says you didn't just dump things in a bowl.

Instructions

Build your base:

Combine the chicken, celery, red onion, cranberries, grapes if you're using them, and pecans in a large bowl. The chicken should still be slightly warm so it absorbs the flavors better, but cold chicken works fine too—just give it a few extra minutes to meld.

Make the dressing:

In a small bowl, whisk the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and honey until smooth and no streaks remain. This only takes a minute but whisking matters because the yogurt needs to fully incorporate.

Bring it together:

Pour the dressing over the chicken mixture and toss gently, making sure the dressing coats everything without breaking apart the chicken pieces. You're looking for a creamy, cohesive salad, not one that's swimming.

Taste and adjust:

This is where you become the chef—taste a forkful and decide if it needs more salt, more lemon brightness, or a touch more honey to balance the cranberries.

Let it rest:

Refrigerate for at least fifteen minutes so the flavors can stop being strangers and start being friends. This time matters more than you'd think because the cold also helps the dressing thicken slightly.

Serve your way:

Pile it on fresh greens, stuff it into bread for a sandwich, or nestle it into lettuce cups if you're keeping things light. Top with parsley for a final flourish.

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There was a moment when someone told me they made this salad for their kids and the kids actually asked for it again, and I realized that simple food done well is the only kind worth making. That's the salad philosophy right there.

Why This Works as a Weeknight Dinner

Unlike salads that feel like punishment for eating, this one genuinely satisfies because protein, fat, and enough flavor that your mouth feels like something happened. The pecans and cranberries trick your brain into thinking you've treated yourself, but the Greek yogurt keeps it from tipping into rich-and-heavy territory. It's the salad that makes you want to cook it again, not the one you make because you feel like you should.

The Secret of Texture

Every element here is supposed to stay distinct—the crunch of celery and pecans, the chew of cranberries, the tender chicken in the creamy dressing. The moment things start getting soggy is when you've waited too long to eat it, which is why that chill time in the fridge matters. It's not about patience; it's about buying yourself the window where everything still has its personality.

Variations Worth Trying

This salad is forgiving and happy to evolve based on what's in your kitchen or what you're craving that day. Diced apple adds sharp sweetness and extra crunch that plays beautifully with the cranberries. A handful of fresh tarragon or dill shifts the whole vibe from classic to something more interesting. If you want to go lighter, swap the mayo for all Greek yogurt and add a teaspoon more lemon juice to keep it bright.

• Walnuts or almonds work just as well as pecans if that's what you have on hand.
• Toss in diced avocado right before serving for creaminess that doesn't come from the dressing.
• A splash of apple cider vinegar in the dressing adds complexity and makes the flavors pop.

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Make this when you need something that feels thoughtful without requiring thought, and watch how often you find yourself coming back to it. It's the kind of recipe that becomes part of your rotation without you planning for it to.

Recipe FAQs

→ What nuts work well in this salad?

Pecans add a rich, crunchy texture, but walnuts or almonds can be substituted for a different nutty flavor.

→ Can I make the dressing lighter?

Using all Greek yogurt instead of mayonnaise creates a lighter, tangier dressing without sacrificing creaminess.

→ How long should the salad chill before serving?

Chill for at least 15 minutes to allow flavors to meld and the dressing to fully coat the ingredients.

→ What fruits complement this salad?

Dried cranberries provide sweetness, and seedless red grapes add juiciness; diced apples can be added for extra crunch.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients used here are gluten-free, making it safe for those with gluten sensitivities.