Cranberry Pecan Chicken Salad

Name: Cranberry Pecan Chicken Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (450 g) cooked skinless chicken breast or rotisserie chicken meat, fully chilled, shredded into bite-size pieces (about 3 cups); ¾ cup (85 g) raw pecan halves, toasted, cooled, and coarsely chopped; ½ cup (60 g) dried cranberries, roughly chopped if large; 2 medium (110 g) celery stalks, cut into ¼-inch (6 mm) dice (about ¾ cup); 2 whole (30 g) scallions, thinly sliced, white and green parts; ½ cup (120 g) plain whole-milk Greek yogurt, cold; 3 tablespoons (42 g) mayonnaise; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; 2 teaspoons (10 g) Dijon mustard; 1 teaspoon (7 g) honey; ½ teaspoon (2½ g) kosher salt, plus more to taste; ¼ teaspoon (½ g) black pepper, freshly ground; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A creamy, crunchy chicken salad made with shredded cooked chicken, toasted pecans, chewy dried cranberries and crisp celery, all bound with a tangy Greek yogurt and mayonnaise dressing. Serve it in sandwiches, on greens or with crackers.

Prep: 20 min
Cook: 5 min
Wait: 50 min
Total: 1 hr 15 min
Makes: About 5 cups (6 servings, ¾ cup each)

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Ingredients

6 servings

1 lb (450 g) cooked skinless chicken breast or rotisserie chicken meat, fully chilled, shredded into bite-size pieces (about 3 cups)
¾ cup (85 g) raw pecan halves, toasted, cooled, and coarsely chopped
½ cup (60 g) dried cranberries, roughly chopped if large
2 medium (110 g) celery stalks, cut into ¼-inch (6 mm) dice (about ¾ cup)
2 whole (30 g) scallions, thinly sliced, white and green parts
For the dressing
½ cup (120 g) plain whole-milk Greek yogurt, cold
3 tablespoons (42 g) mayonnaise
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed
2 teaspoons (10 g) Dijon mustard
1 teaspoon (7 g) honey
½ teaspoon (2.5 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, freshly ground
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (7)

Large mixing bowl
Small dry skillet, 8 to 10 inches (20 to 25 cm)
Cutting board and chef's knife
Two forks or a stand mixer with paddle for shredding
Small bowl and whisk or spoon for the dressing
Rubber spatula
Airtight container

Steps

Before you start

You need about 1 lb (450 g) of cooked, skinless chicken, which is roughly 3 cups shredded. Use poached chicken breast, roasted chicken or a rotisserie chicken.
Cooked chicken should be fully chilled before mixing. Warm chicken makes the dressing thin and oily and is a food safety risk.
Plan for at least 30 minutes of chilling so the flavors blend. The salad tastes best after 1 to 2 hours.
Toast the pecans first and let them cool completely so they stay crisp in the salad.

1
Toast the pecans
- Place the pecan halves in a dry 8 to 10-inch (20 to 25 cm) skillet over medium heat.
- Toast for 4 to 5 minutes, stirring or shaking the pan often.
- Pour onto a plate right away so they stop cooking.
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Ready when: Pecans smell nutty and are a shade darker, with no black spots.
Tip: Pecans burn fast. Stay at the stove and pull them as soon as they smell toasty.
2
Cool and chop
- Let the toasted pecans cool on the plate for 15 minutes, until no warmth is left.
- Chop them coarsely into pieces about the size of a pea or small chickpea.
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Ready when: Nuts feel completely cool and snap when bent.
3
Shred the chicken
- Using two forks, pull the chilled chicken into bite-size shreds about 1 to 1½ inches (2.5 to 4 cm) long.
- Cut any large chunks smaller.
- Put the chicken in a large mixing bowl.
- Pat it with a paper towel if it looks wet.
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Ready when: Pieces are uniform and bite-size, with no large chunks.
Tip: Excess moisture on the chicken will water down the dressing, so pat it dry.
4
Prep the vegetables
- Dice the celery into ¼-inch (6 mm) pieces, and thinly slice the scallions.
- Chop the cranberries if they are bigger than a raisin.
- Add the celery, scallions and cranberries to the chicken.
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Ready when: Celery pieces are small and even so every bite is crunchy.
5
Whisk the dressing
- In a small bowl, stir together the Greek yogurt, mayonnaise, lemon juice, Dijon, honey, salt and pepper until completely smooth and no streaks of mustard remain.
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Ready when: Dressing is smooth, thick and pale, and holds a ribbon when lifted on the spoon.
6
Combine gently
- Pour the dressing over the chicken mixture.
- Fold with a rubber spatula until every piece is coated, about 1 minute.
- Fold in the cooled pecans and the parsley, if using, just until combined.
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Ready when: Chicken is evenly coated and the salad looks creamy, not soupy.
Tip: Add the pecans last so they don't soften from being stirred in the dressing.
7
Chill and season
- Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours before serving.
- Taste and add a pinch more salt, pepper or a squeeze of lemon if the flavor seems flat.
- If it seems dry, stir in 1 tablespoon more yogurt.
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Ready when: Salad is cold, creamy and well seasoned.
Tip: Chilled salad tastes saltier and tangier less than room-temperature salad, so taste after chilling.

Good to know

Tips

Rotisserie chicken is the fastest option. Use a mix of white and dark meat for a juicier salad.
Use full-fat Greek yogurt. Low-fat versions can taste thin and may release water.
Serve on toasted bread or croissants, in lettuce cups, or over mixed greens.
Dice the celery small and evenly so the crunch is spread through the salad.

Make ahead

"Make the salad up to 1 day ahead without the pecans. Store the toasted pecans separately at room temperature and fold them in just before serving to keep them crunchy."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days. Do not leave at room temperature for more than 2 hours (1 hour if above 90°F/32°C). Not recommended for freezing, because the dressing separates and the celery turns watery. Serve cold and stir briefly before serving."

Substitutions

raw pecan halves → walnuts or sliced almonds. Toast the same way; almonds need only 3 to 4 minutes.
dried cranberries → halved red grapes or chopped dried cherries. Use ¾ cup (110 g) grapes; the salad will be juicier, so eat within 2 days.
mayonnaise → additional Greek yogurt. Use 3 more tablespoons (45 g) for a lighter, tangier salad that is slightly less rich.
scallions → 2 tablespoons finely diced red onion. Rinse under cold water for a milder bite.