Yield: 6 servings (or about 3 meal-prep containers)
Prep Time: 15 minutes
Chill Time: 30 minutes

Ingredients

Chicken

• 4 cups cooked chicken breast, shredded or chopped (about 2 pounds)
• Rotisserie chicken also works well.

Mix-Ins

• 1 cup celery, diced
• ¾ cup dried cranberries
• ¾ cup pecans, chopped
• 2 tablespoons fresh parsley, chopped (optional)

Dressing

• ¾ cup mayonnaise
• ¼ cup sour cream or plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey (optional)
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)

Instructions

1. Cook and cool the chicken if not using rotisserie chicken.
2. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, honey, and seasonings.
3. Add the chicken, celery, dried cranberries, pecans, and parsley.
4. Toss until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes before serving for the best flavor.
6. Garnish with extra cranberries and pecans if desired.

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Nut Information

This recipe contains pecans, which are tree nuts.

Can I substitute the pecans?

Yes.

• Walnuts
• Sliced almonds
• Cashews
• Pistachios
• Sunflower seeds (nut-free)
• Pumpkin seeds (nut-free)

Nut-Free Version

Replace the pecans with:

• Roasted sunflower seeds
• Pepitas (pumpkin seeds)
• Chopped water chestnuts for crunch
• Extra celery

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Storage

• Refrigerator: 3–4 days in an airtight container.
• Do not freeze; the mayonnaise dressing tends to separate after thawing.

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Serving Ideas

• Croissants
• Sandwich bread
• Lettuce wraps
• Crackers
• Stuffed tomatoes
• Over mixed greens
• In a wrap or pita

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Nutrition (Approximate Per Serving)

• Calories: 430
• Protein: 31 g
• Fat: 29 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Sugar: 8 g

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Q&A

Q: Can I use canned chicken?
A: Yes. Drain it well before mixing, though freshly cooked or rotisserie chicken gives the best texture.

Q: Can I make it ahead?
A: Yes. It actually tastes better after chilling for several hours or overnight.

Q: Can I use Greek yogurt instead of mayonnaise?
A: Yes. Replace all or half of the mayonnaise with plain Greek yogurt for a lighter version.

Q: Is it gluten-free?
A: The salad itself is generally gluten-free if all ingredients (especially mayonnaise and Dijon mustard) are certified gluten-free. Serve with gluten-free bread or crackers if needed.

Q: What apples go well in this salad?
A: Honeycrisp, Gala, Fuji, or Granny Smith apples add sweetness and crunch.

Q: How can I make it sweeter?
A: Add an extra tablespoon of honey or increase the dried cranberries to 1 cup.

Q: Can I add grapes?
A: Yes. Add 1 cup of halved red or green grapes for extra freshness.

Q: Can I use turkey instead of chicken?
A: Absolutely. Leftover roasted turkey works just as well.

Q: Why does my chicken salad become watery?
A: Excess moisture from warm chicken or watery celery can thin the dressing. Cool the chicken completely and pat the celery dry before mixing.

Q: What is the best way to meal prep this recipe?
A: Divide it into individual airtight containers and refrigerate. Enjoy within 3–4 days for the best quality.