Can I use Greek yogurt instead of mayonnaise in this cranberry chicken salad?

Yes - you can swap half or all of the mayonnaise for plain full-fat Greek yogurt. It creates a slightly tangier, lighter dressing and adds a small protein boost. The texture will be a bit thinner, so start with 1/2 cup yogurt and adjust from there.

What type of apple works best in this recipe?

Honeycrisp apples add natural sweetness that pairs beautifully with the dried cranberries. Granny Smith adds a firmer, more tart contrast that balances the richness of the mayo dressing. Either works well - it just depends on how sweet you want the finished salad to taste.

Can I swap the pecans for a different nut?

Absolutely. Walnuts are the closest substitute and work just as well. Sliced almonds are a lighter option with a more delicate crunch. If nuts are not an option, sunflower seeds add a similar texture without the allergen concern.

Irresistible Cranberry Chicken Salad - Creamy, Crunchy and Loaded with Flavor

Name: Cranberry Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3/4 cup mayonnaise; 2 tablespoons fresh lemon juice (from 1/2 lemon); 1/4 teaspoon garlic powder; 1 pinch kosher salt, to taste; 1 pinch ground black pepper, to taste; 4 cups chopped cooked chicken (poached or rotisserie chicken recommended); 2 ribs celery, finely chopped; 1 cup pecans, chopped; 3/4 cup dried cranberries; 1 apple, finely chopped (Honeycrisp or Granny Smith recommended); 3 green onions, finely chopped

Cranberry Chicken Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, crunchy, and festive cranberry chicken salad loaded with juicy chicken, sweet-tart dried cranberries, crisp celery, chopped pecans, fresh apple, and green onions – all tossed in a simple lemon mayo dressing. Ready in just 15 minutes with no cooking required.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Lunch, Salad
Method: No Cook, Mix
Cuisine: American

Ingredients

Scale

3/4 cup mayonnaise
2 tablespoons fresh lemon juice (from 1/2 lemon)
1/4 teaspoon garlic powder
1 pinch kosher salt, to taste
1 pinch ground black pepper, to taste
4 cups chopped cooked chicken (poached or rotisserie chicken recommended)
2 ribs celery, finely chopped
1 cup pecans, chopped
3/4 cup dried cranberries
1 apple, finely chopped (Honeycrisp or Granny Smith recommended)
3 green onions, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, whisk together mayonnaise, fresh lemon juice, garlic powder, salt, and pepper until completely smooth and glossy with no streaks. Taste and adjust salt if needed.
Finely chop the apple and immediately toss the pieces in a small squeeze of lemon juice from the remaining lemon half to prevent browning.
Add the chopped cooked chicken, celery, pecans, dried cranberries, prepared apple, and green onions to the bowl with the dressing. Stir gently but thoroughly until every ingredient is evenly coated.
Check the consistency – if too thick, add a splash more lemon juice; if too loose, stir in a little extra mayonnaise one tablespoon at a time.
Taste and adjust seasoning one more time, then serve immediately for the freshest texture or refrigerate for 2 to 3 hours or overnight for the best developed flavor.
Serve on a croissant, toasted sourdough, sandwich roll, in lettuce cups, with crackers, or over a bed of mixed greens.

Notes

Poached chicken is recommended for the juiciest and most neutral-flavored base – rotisserie or any leftover cooked chicken works perfectly as a shortcut.
Honeycrisp apple adds natural sweetness while Granny Smith adds a tart contrast – use whichever suits your preference.
Toast pecans in a dry skillet for 2 to 3 minutes before using for extra depth of flavor.
Do not freeze – mayo-based chicken salads separate when frozen and vegetables lose their texture.
Make ahead up to 24 hours in advance – flavor improves significantly after chilling overnight.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 765 kcal
Sugar: 23 g
Sodium: 773 mg
Fat: 55 g
Saturated Fat: 8 g
Unsaturated Fat: 44 g
Trans Fat: 0.1 g
Carbohydrates: 31 g
Fiber: 5 g
Protein: 44 g
Cholesterol: 142 mg

Find it online: https://www.benefitiany.com/cranberry-chicken-salad/