Pecan Chicken Salad (Cranberries Optional)


  • 3 cups cooked chicken, diced
  • 1 cup celery, diced
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/2 cup diced red onion



  • 1/2 cup Greek yogurt, plain
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 3 tbsp fresh dill
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper


In a large bowl, add your diced chicken, celery, pecans, cranberries, and red onion.  In a smaller bowl, mix all the ingredients for the dressing.

Pour the dressing over top of the chicken mixture and stir until well combined.

Let chill in the fridge for 30 minutes before eating.

Serve in a wrap, in salads, or straight with a fork!