Easy Cranberry Pecan Chicken Salad (High Protein)

This Easy Cranberry Pecan Chicken Salad is packed with protein and the perfect way to use up leftover turkey! It's got tender chicken, tart green apples, cranberries, pecans, and savory seasonings in a creamy Greek yogurt mayo sauce.

Course Lunch

Cuisine American

Prep Time 10

Total Time 10

Servings people

Calories 439kcal

Author Mary Smith

Ingredients

3 cups cooked chicken, diced I use Whole Foods Rotisserie Chicken. See notes for how to make quick poached chicken breasts at home.
½ cup chopped celery
1 Granny Smith apple cored and diced
½ cup dried cranberries
½ cup pecans
¼ cup mayo
⅓ cup plain non-fat Greek yogurt sub with more mayo for dairy free!
½ tsp paprika
½ tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp sea salt

Instructions

Combine all ingredients in a large bowl.
Mix well to combine. Serve with crackers, in lettuce wraps, or in sandwiches.

Notes

Storage: You can make this ahead of time and store it in an airtight container in the fridge for up to 4 days.

Protein: For even more protein and less fat, use all Greek yogurt and omit the mayo

How To Poach Chicken Breasts: To poach chicken breasts quickly, cover them with water in a medium sauce pan and bring to a boil. Cover and remove from heat. Let them sit for 10 minutes, then drain and shred!

Dairy Free: To Make this dairy free, omit the Greek yogurt and replace with more mayo.

Leftover turkey: This chicken salad is the perfect way to use leftover Turkey from Thanksgiving! Simply use that instead of the chicken.

Nutrition