High-Protein Cranberry Pecan Chicken Salad
Creamy, crunchy, sweet-tart chicken salad with toasted pecans — no cooking required
This high-protein cranberry pecan chicken salad is the perfect no-cook lunch: tender shredded chicken, sugar-free cranberries, toasted pecans, and crisp celery in a creamy Dijon dressing.
Per serving: 30 g protein, 6 g net carbs, 290 calories — ready in 15 minutes.
Why you’ll love this chicken salad
- 30g protein per serving — lunch that keeps you full
- Only 6g net carbs per serving
- No cooking — just mix and serve
- Sweet-tart cranberries + buttery toasted pecans
- Ready in 15 minutes
- Meal-prep friendly for the whole week
Health notes
- High protein: 30g per serving from chicken.
- Low carb: Just 6g net carbs.
- Sugar-free: Sugar-free dried cranberries — no added sugar.
- Healthy fats: Pecans and olive-oil mayo.
Key element — toast the pecans
Don’t skip the toast. Five minutes in a dry skillet turns pecans from flat to fantastic — deeper flavor, better crunch, and they stay crisp in the salad.
Ingredients
Chicken salad
- 4 cups shredded cooked chicken
- ½ cup mayonnaise (or half mayo, half Greek yogurt)
- ⅓ cup sugar-free dried cranberries
- ½ cup pecans, toasted and chopped
- 2 celery stalks, finely diced
- ¼ cup diced red onion (optional)
Dressing
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- Salt and pepper to taste
To serve
- Lettuce cups, low-carb wraps, or cucumber slices
Swaps
- Nuts: Swap pecans for walnuts or sliced almonds.
- Turkey: Use shredded turkey after the holidays.
- Lighter: Use all Greek yogurt instead of mayo.
- Apple: Add ½ diced green apple for extra crunch (adds carbs).
Instructions
| 1 | Shred the chicken. Shred the cooked chicken into bite-size pieces and place in a large bowl. |
| 2 | Toast the pecans. Toast the pecans in a dry skillet over medium heat, 3–4 minutes, shaking often, until fragrant. Chop roughly. |
| 3 | Make the dressing. Stir the mayonnaise, Dijon, lemon juice, salt, and pepper together in the bowl. |
| 4 | Combine. Fold in the chicken, cranberries, toasted pecans, celery, and red onion (if using) until evenly coated. |
| 5 | Taste and adjust. Add more salt, pepper, or lemon juice until it tastes bright and balanced. |
| 6 | Serve. Serve in lettuce cups, low-carb wraps, or straight from the bowl. |
Pro tips
- Rotisserie chicken is the fastest path — shred it while it’s still warm.
- Dice the celery small so it distributes instead of dominating.
- Chill 30 minutes if you can — the flavors meld beautifully.
- Hold back some pecans and sprinkle on top for crunch.
- Taste before serving — chicken salad always needs a final salt check.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 290 |
| Protein | 30g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 17g |
| Sodium | 420mg |
Per serving (4 servings), based on chicken, mayonnaise, sugar-free dried cranberries, pecans, and celery.
Variations
Curry
Add 1 teaspoon of curry powder and swap the cranberries for raisins.
Tarragon
Add 1 tablespoon of fresh tarragon for a classic deli flavor.
Spicy
Add diced jalapeños and a dash of hot sauce.
Walnut apple
Swap pecans for walnuts and add ½ diced green apple.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight container; tastes better on day 2 |
| Freezer | Not recommended | Mayo-based salads separate when thawed |
| Meal prep | — | Portion into containers; pack lettuce cups separately |
FAQ
Test your knowledge
5 quick questions about this chicken salad
1. Protein per serving?
2. Net carbs per serving?
3. Why toast the pecans?
4. How long until the chicken salad is ready?
5. What kind of cranberries go in?
