Cranberry Pecan Chicken Salad with High Protein Boost

This Easy Cranberry Pecan Chicken Salad is high in protein and a great way to use leftover turkey or chicken. Tender diced chicken combines with tart green apple, dried cranberries, crunchy pecans and savory herbs in a creamy Greek yogurt and mayo dressing — a delicious sweet-and-savory mix.

What Makes This Recipe Great

Chicken salad is ideal for make-ahead lunches, and this version is a simple, healthy no-cook option you can enjoy all week. I like it in lettuce wraps or on gluten-free bread. The salad balances sweet and savory flavors: tart dried cranberries and Granny Smith apple play nicely against seasoned chicken and crunchy pecans. It’s also an excellent way to use leftover Thanksgiving turkey.

Recipe Highlights

• No cooking required if you use pre-cooked chicken
• Perfect for using leftover turkey or rotisserie chicken
• Balanced sweet-and-savory flavors
• Great for baby showers, luncheons, or meal prep
• Gluten free option
• Quick lunch or light dinner
• Easy to adapt for dairy-free or higher-protein versions
• Packed with protein

Ingredient Notes

Cooked chicken: Use rotisserie chicken, leftover turkey, or quick-poached chicken breasts. If using store rotisserie chicken, check the label for added ingredients if you prefer fewer additives.

Apples: Any variety works, but tart green apples (Granny Smith) add a bright contrast.

Cranberries: Dried cranberries are recommended for texture and sweetness; raisins can be substituted if needed.

Celery: Adds essential crunch. Red onion is optional for a sharper bite.

Pecans: Toast or lightly crush for better texture. Omit or swap for sunflower seeds to make the recipe nut-free.

Mayo: Avocado oil mayonnaise keeps the dressing smooth; use your preferred brand or homemade mayo.

Greek yogurt: Plain nonfat Greek yogurt adds protein and reduces fat. Replace with extra mayo for a dairy-free version.

Herbs & spices: Paprika, dried rosemary, dried thyme, dried parsley and salt give the salad its savory note.

How to Make Cranberry Pecan Chicken Salad

How To Make Easy Cranberry Pecan Chicken Salad

1. Combine the diced cooked chicken, chopped celery, diced apple, dried cranberries and chopped pecans in a large bowl.
2. Add the mayo, Greek yogurt, paprika, dried parsley, dried thyme, dried rosemary and sea salt.
3. Stir thoroughly until everything is evenly coated. Taste and adjust salt or seasoning if needed.
4. Serve chilled on lettuce leaves, in sandwiches, with crackers, or over a bed of greens.

Mary’s Tips & Tricks

Poaching chicken: To poach breasts quickly, place them in a pot, cover with water, bring to a boil, then remove from heat, cover and let sit for 10 minutes. Drain and shred.

Storage: Store the salad in an airtight container in the refrigerator for up to 4 days.

Higher protein: Use all Greek yogurt and omit mayo to boost protein and lower fat.

Dairy-free: Replace Greek yogurt with additional mayo.

Leftover turkey: Swap in leftover turkey for the same great flavor — ideal after holiday meals.

Other Chicken Salad Ideas

Try variations like buffalo-style chicken salad, chicken salad with grapes, or strawberry poppyseed chicken salad for different flavor profiles.