Cranberry Pecan Greek Yogurt Chicken Salad: Creamy, Crunchy, High-Protein Comfort (Without Heavy Mayo)

In a large bowl, whisk Greek yogurt, mayo (optional), Dijon, lemon juice, honey (optional),
salt, pepper, garlic powder, and onion powder until smooth.

Combine.
Add chicken, celery, onion, cranberries, and pecans to the bowl.
Fold until everything is evenly coated.

Taste and adjust.
Add more lemon for brightness, a pinch more salt for flavor, or a touch more honey if you like it slightly sweeter.

Chill (recommended).
Refrigerate at least 30 minutes for the best flavor, or serve immediately.

Serving and Storage:

This chicken salad is incredibly versatile. Serve it:

• In a sandwich with lettuce and tomato
• In a wrap with spinach
• In lettuce cups for a lighter option
• With crackers as a snack plate
• Over a green salad for a high-protein lunch bowl

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

Meal prep tip: If adding apple, toss it with a little lemon juice first to prevent browning.

Tips:

• Use full-fat Greek yogurt: It’s creamier and less watery.
• Toast the pecans: 5 minutes in a dry pan makes the flavor deeper and crunchier.
• Dice small: Smaller celery/onion pieces distribute flavor better.
• Balance the tang: A little honey helps if your yogurt is very tart.
• Chill before serving: The flavors blend and taste more “café-style.”

Variations:

• Waldorf-style: Add diced apple + grapes and swap pecans for walnuts.
• Holiday twist: Add a pinch of cinnamon and extra cranberries for a festive vibe.
• Extra savory: Add chopped dill pickles or a pinch of smoked paprika.
• Spicy: Add diced jalapeño or a dash of hot sauce.
• Dairy-free: Use a thick dairy-free yogurt (unsweetened) and adjust seasoning.

Tips:

• Too thick? Add 1–2 tsp water or extra lemon juice to loosen the dressing.
• Too tart? Add a touch more honey or mayo.
• Want more crunch? Add chopped cucumber or extra celery.
• Serving upgrade: Sprinkle extra pecans on top right before serving for crunch.

Conclusion:

Cranberry Pecan Greek Yogurt Chicken Salad is the perfect blend of creamy, sweet, and savory—with crunch in every bite.
It’s lighter than traditional mayo-based chicken salad but still satisfying, and it works for everything from meal prep
lunches to party trays. Make a batch, chill it, and enjoy an easy, high-protein favorite all week long.

FAQ:

Can I use canned chicken?

Yes. Drain well and break it up with a fork. Fresh or rotisserie chicken tastes best, but canned works in a pinch.

Can I make it without mayonnaise?

Absolutely. The Greek yogurt alone works great—mayo is optional for a more classic flavor.

What kind of Greek yogurt should I use?

Plain, unsweetened Greek yogurt is best. Full-fat or 2% gives the creamiest texture.

How do I keep it from getting watery?

Use thick Greek yogurt, pat chicken dry if it’s very moist, and avoid overly juicy add-ins. Chill before serving.

Is this good for meal prep?

Yes—store in the fridge up to 4 days. Add nuts right before eating if you want maximum crunch.