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Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad is a vibrant, nutritious dish that effortlessly combines tender shredded chicken, crunchy pecans, and sweet-tart cranberries. Perfect for any occasion, this refreshing salad is not only visually appealing but also packed with flavor and nutrients. Great for meal prep or as a light lunch, it promises to impress your family and friends with every delicious bite.

  • Total Time: 45 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 3 cups cooked, shredded boneless, skinless chicken breasts
  • 1 cup dried cranberries (unsweetened)
  • 1 cup chopped pecans (toasted)
  • 4 cups fresh baby spinach
  • 2 stalks celery (diced)
  • 1 cup plain Greek yogurt
  • 2 tbsp honey
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper, then bake on a baking sheet for 25-30 minutes until fully cooked.
  2. Allow the chicken to cool for 10 minutes before shredding it using two forks.
  3. In a medium bowl, mix Greek yogurt, honey, lemon juice, salt, and pepper until smooth.
  4. In a large mixing bowl, combine the shredded chicken, cranberries, pecans, diced celery, and spinach. Pour the dressing over the salad and toss gently to coat.
  5. Refrigerate for at least one hour to let the flavors meld before serving.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (approximately 250g)
  • Calories: 320
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 65mg

Keywords: To enhance flavor, consider marinating the chicken beforehand. You can substitute walnuts for pecans or add diced apples for extra crunch. For a spicier kick, include cayenne pepper or chili flakes.