Ingredients:

  • 3 cups (500g) Cooked Chicken Breast or Thighs, shredded or diced
  • 1 cup (120g) Dried Cranberries
  • ¾ cup (75g) Pecans or Walnuts, lightly toasted and coarsely chopped
  • 2 stalks Celery, finely diced
  • ¼ cup (30g) Red Onion or Shallot, very finely minced
  • ½ cup (120g) Good Quality Mayonnaise
  • ¼ cup (60g) Plain Greek Yogurt
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • ½ tsp Fine Sea Salt (plus more to taste)
  • ¼ tsp Freshly Ground Black Pepper
  • 1 Tbsp Fresh Parsley or Chives, finely chopped (optional)

Instructions:

  1. If not pre-toasted, toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Let them cool completely before coarsely chopping. Finely mince the red onion or shallot and dice the celery. Combine the shredded or diced cooked chicken, cooled toasted nuts, dried cranberries, celery, and minced onion in a large mixing bowl.
  2. In a separate, smaller bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice until the mixture is smooth and homogenous. Stir in the sea salt and black pepper. Taste the dressing base and adjust seasoning as needed.
  3. Pour the whisked dressing over the chicken mixture. Use a rubber spatula to gently fold the ingredients together until everything is evenly coated. Stir in the fresh parsley or chives, if using. Cover the bowl tightly and refrigerate the salad for a minimum of 30 minutes to allow the flavors to fully meld; this is a non-negotiable step for the best results.
  4. Before serving, give the salad a quick stir. If the consistency is too thick, add a teaspoon of milk, water, or extra lemon juice until the desired creamy consistency is achieved. Serve the Creamy Cranberry Chicken Salad immediately as a sandwich filling, in lettuce cups, or alongside crackers.