Description
This Cranberry Chicken Salad is an easy and quick lunch with simple prep and the best sweet savory crunch. It feels healthy enough for meal prep and special enough for brunch and holiday tables. Use it for weeknight dinner ideas and potluck bowls with juicy chicken and creamy dressing. The dried cranberries and celery make every bite bright and fresh while the toasted pecans add a cozy crunch.
Ingredients
- 2 medium Chicken breasts
- 1 tablespoon Olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic powder
- 1/3 cup Mayonnaise
- 1/4 cup Plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 3/4 cup Dried cranberries
- 2 ribs finely chopped Celery
- 1/4 cup finely diced Red onion
- 1/2 cup chopped Toasted pecans
- 2 tablespoons chopped Fresh parsley
- 4 large leaves Butter lettuce leaves
Instructions
- The 2 chicken breasts start pale and raw then become speckled with salt and black pepper and garlic powder. The oil clings in thin glossy streaks while the seasoning sits unevenly on the surface and the chicken begins to look ready for the pan.
- The 2 seasoned chicken breasts move into a hot skillet and their pale surfaces turn golden in uneven patches. The edges tighten slightly while the centers stay plump and small browned bits form around the chicken.
- The cooked chicken changes from whole breasts into uneven bite size pieces with browned edges and juicy pale centers. The pieces scatter loosely and show natural irregular cuts instead of perfect cubes.
- The mayonnaise and Greek yogurt and Dijon mustard and lemon juice and honey blend into a thick pale dressing. The mixture changes from separate blobs into a smooth creamy base with soft tangy streaks still visible at the edges.
- The chopped chicken and dried cranberries and celery and red onion and pecans fold into the dressing and the bowl turns chunky and colorful. Creamy dressing coats some pieces fully while other cranberries and pecans stay partly visible for a homemade texture.
- A single portion moves from the mixing bowl onto butter lettuce and becomes a finished plated serving. The creamy chicken salad sits in a loose mound with browned chicken edges and ruby cranberries and pecans showing through and chopped parsley scattered unevenly on top.
Notes
Pro Tips:
- Use chicken that is warm but not hot so the dressing stays creamy without turning thin.
- Toast the pecans lightly so their crunch stands out against the soft chicken and chewy cranberries.
- Dice the celery and onion small so every spoonful has crunch without overpowering the chicken.
- Chill the salad for fifteen minutes before serving so the flavors settle into the creamy dressing.
Storage: Store Cranberry Chicken Salad in an airtight container in the refrigerator and keep it away from lettuce until serving. The salad tastes best within 3 days because the chicken stays tender and the celery keeps some crunch. If the dressing thickens too much after chilling then stir in a small spoonful of Greek yogurt or lemon juice before serving. Do not freeze this salad because the creamy dressing can separate and the celery can turn watery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: American