Description
A delicious and wholesome Cranberry and Pecan Chicken Salad featuring tender oven-baked chicken breast combined with crunchy pecans, sweet dried cranberries, crisp celery, and tangy Greek yogurt and mayonnaise dressing. Perfect for sandwiches, wraps, or served over greens for a light lunch or snack.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken breast
- Salt (to taste)
- Black pepper (to taste)
Salad Mix
- ½ cup plain 0% Greek yogurt (or 2% Greek yogurt)
- ¼ cup mayonnaise
- ¾ cup celery, diced
- ½ cup red onion, diced
- ½ cup dried cranberries
- ½ cup pecans, chopped
- 2 tbsp lemon juice (about ½ a large lemon)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the chicken.
- Season and Bake Chicken: Season the chicken breasts generously with salt and black pepper. Place them in a shallow baking dish and bake for 15-18 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Shred Chicken: Once the chicken has cooled enough to handle, shred it using two forks, a stand mixer, or a hand mixer for effortless shredding.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken with the Greek yogurt, mayonnaise, diced celery, diced red onion, dried cranberries, chopped pecans, and freshly squeezed lemon juice. Stir well until all ingredients are evenly mixed.
Notes
- You can substitute 2% Greek yogurt for 0% if preferred for a creamier texture.
- For easier shredding, using a hand mixer is recommended to quickly break down the chicken.
- Adjust salt and pepper according to your taste preference.
- Serve chilled or at room temperature; this salad pairs wonderfully with bread, crackers, or on a bed of fresh greens.
- To reduce acidity, soak diced red onions in cold water for 10 minutes before adding.
