Cranberry Pecan Chicken Salad Guide

Ensure cooked chicken breasts are completely cooled to room temperature. Chop or shred into uniform bite-sized cubes and place into a large mixing bowl. (Never mix warm chicken into mayonnaise).

Place chopped pecans into a dry skillet over medium heat (no oil or butter). Toast for 3 to 5 minutes, shaking the pan constantly, until golden and fragrant. Transfer immediately to a cold plate to halt cooking.

Finely dice the celery and slice the green onions into thin rings. Add both to the bowl with the cooled chicken.

Add ½ cup dried cranberries and the cooled toasted pecans to the bowl. Toss gently to distribute the textures evenly.

In a separate bowl, whisk together ½ cup mayonnaise, ¼ cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp honey (or maple syrup), ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until smooth.

Pour dressing over the chicken mixture. Use a flexible rubber spatula to fold gently from the bottom up until all pieces are coated in dressing.

Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. This rest allows the cranberries to plump and the flavors to fully meld. Serve chilled.