Chicken Salad Recipe With Craisins and Pecans: Sweet-Tart Crunch in Every Bite

This chicken salad recipe with craisins and pecans transforms simple ingredients into a symphony of textures and flavors that's perfect for lunch or light dinner. The combination of tender chicken, sweet-tart craisins, and crunchy pecans creates a balance that keeps every bite exciting.

My grandmother used to make a version of this salad that became a family favorite, and I've refined it over the years to make it even more versatile.

The secret lies in the technique: using a mix of mayonnaise and Greek yogurt for a lighter texture while maintaining that classic chicken salad creaminess. The chicken is poached just until tender, then chopped into bite-sized pieces that stay juicy.

The craisins add a burst of sweetness that contrasts beautifully with the savory chicken, while the pecans provide a satisfying crunch that keeps the salad from feeling too heavy.

What you'll end up with is a chicken salad that's rich, flavorful, and packed with texture—perfect for sandwiches, wraps, or as a side dish. The recipe is simple enough for weeknight lunches but impressive enough for dinner guests.

I've included variations to make it work for different dietary needs, so everyone at the table can enjoy it.

Serve it on crusty bread for a classic chicken salad sandwich, or use it as a filling for lettuce wraps for a lighter option. The possibilities are endless, and the leftovers keep well in the refrigerator for up to three days. Let's get started on this crowd-pleasing recipe!

Ingredients for chicken salad recipe craisins pecans

Probably have most of these already—just add the fun extras like craisins and pecans.

The chicken is the star, so don't skimp on quality. Look for plump, boneless breasts—they poach faster and stay juicier. I usually grab mine from the butcher counter at Whole Foods when I can, but the regular supermarket stuff works fine. Poach it just until it hits 165°F internally—any longer and it gets dry. The mix of mayo and Greek yogurt keeps it light while still creamy (trust me on the full-fat version). For the pecans, Trader Joe's sells them pre-chopped, which saves time—just check they're raw, not roasted.

No craisins? Dried cherries or chopped dried apricots work in a pinch, but the tart-sweet balance is key. Short on pecans? Walnuts or almonds add crunch, though pecans have that buttery flavor. The red onion can be swapped for shallots if you're feeling fancy, but regular onion works just as well. For the mustard, Dijon is ideal, but yellow mustard in a pinch adds a different tang. Fresh dill is ideal, but dried dill at one-third the amount gets you close. The celery should be crisp—if it's limp, swap for fresh fennel for a different twist.

This salad keeps beautifully in the fridge for 3-4 days, though the texture gets softer over time. Pecans and craisins stay crunchy longer if you store them in a separate container. I like to make a double batch—one for sandwiches, one for lettuce wraps. For extra flavor, toss the pecans in a pinch of salt and roast them for 5 minutes before adding. The leftovers reheat well if you want to serve it warm, though it's best cold.

Step-by-step instructions for chicken salad with craisins and pecans

Here's how to make this sweet-tart chicken salad that's creamy, crunchy, and perfect for sandwiches or snacks.

Place the 1.5 lb boneless, skinless chicken breast in a pot and cover it with cold water. Add 2 tbsp lemon juice, 2 cloves minced garlic, 0.5 tsp salt, and 0.25 tsp ground black pepper. Bring to a gentle simmer over medium heat—you should see small bubbles breaking the surface but not a rolling boil. This keeps the chicken tender.

Simmer uncovered for 12-15 minutes until the chicken reaches 165°F internally and is no longer pink in the center. The water should be just hot enough to maintain a gentle simmer, not a vigorous boil. Once done, transfer the chicken to a cutting board, tent with foil, and let it rest for 10 minutes before chopping. This resting time prevents the meat from drying out when you cut into it.

Use two forks to shred the rested chicken into ¼-inch pieces. Place the shredded chicken in a large mixing bowl. In a separate small bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 1 tbsp Dijon mustard, and 2 tbsp lemon juice until smooth and fully combined. The yogurt adds a tangy creaminess that balances the richness of the mayonnaise.

Pour the dressing over the shredded chicken and stir gently to coat evenly. Add the 0.25 cup finely diced red onion and 1 cup finely diced celery stems to the bowl. These ingredients add a fresh crunch and bright flavor that cuts through the richness of the chicken and dressing. Mix well to distribute everything evenly.

In a small bowl, toast the 0.5 cup pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until they're fragrant and just beginning to turn golden. This enhances their natural flavor and adds a warm, nutty depth to the salad. Let them cool for 2 minutes before adding to the chicken mixture.

Gently fold the toasted pecans and 0.5 cup craisins into the chicken mixture. The craisins add a burst of sweet-tart flavor, while the pecans provide a satisfying crunch. Stir in 2 tbsp chopped fresh dill for a bright, herby note that ties everything together. Taste and adjust seasoning with additional salt or pepper if needed—this is your chance to balance the flavors before serving.

Cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the texture to firm up slightly, making it easier to scoop and serve. The salad will keep well in the refrigerator for up to 3 days, though it's best enjoyed fresh.

When ready to serve, give the salad one final stir to redistribute any separated ingredients. The contrast of creamy chicken, crunchy pecans, and sweet-tart craisins makes every bite exciting. Serve on toasted bread for a classic chicken salad sandwich, or enjoy it as a standalone dish with crackers or fresh veggies on the side.

Pro cooking tips for this recipe

Poach Like a Pro

My grandmother always swore by poaching chicken for salad—it keeps the meat tender and juicy. Start with cold water in your pot and add the chicken gently so it doesn’t toughen up. Use medium heat to maintain a gentle simmer (small bubbles, not a rolling boil).

I like adding lemon juice and garlic to the poaching liquid for extra flavor that infuses the chicken. Once it hits 165°F, let it rest 10 minutes before chopping—this step is non-negotiable for juicy results. 🌡️

Dressing Balance

The mayo-and-yogurt combo is my secret weapon for a lighter texture without sacrificing creaminess. Use full-fat Greek yogurt—it makes all the difference. Whisk the dressing until completely smooth before adding it to the chicken, or you’ll end up with lumps.

For extra tang, I add a splash of lemon juice and a pinch of Dijon mustard. Taste as you go—adjust salt and pepper gradually to avoid over-seasoning. 💡

Toast the Pecans

Never skip toasting the pecans! Dry-toast them in a skillet over medium heat for 3-4 minutes, stirring constantly, until they’re fragrant and just golden. This step deepens their flavor and prevents them from tasting raw.

Let them cool for 2 minutes before adding to the salad—hot pecans will cook the chicken slightly and make the dressing separate. I like tossing them with a pinch of salt while they toast for extra flavor. 🥜

Chill for Best Texture

Refrigerating the salad for at least 30 minutes before serving is crucial. This lets the flavors meld and the texture firm up slightly, making it easier to scoop and serve. If you’re short on time, pop it in the fridge for 15 minutes—just know it won’t be as cohesive.

The craisins and pecans stay crunchy longer if you store them separately in an airtight container. 🧊

Flavor Boosts

Want to elevate this salad? Add 1 tsp honey to the dressing for a touch of sweetness, or swap half the mayo for avocado for a richer texture. For heat, stir in ½ tsp cayenne or hot sauce.

My grandmother used to add a splash of apple cider vinegar for brightness—it’s a game-changer. Taste before serving and adjust to your preference. 🌶️

Make-Ahead Magic

This salad keeps beautifully in the fridge for 3-4 days, but the texture gets softer over time. For best results, store the dressing and chicken separately, then mix just before serving.

If you’re prepping for a crowd, make a double batch—one for sandwiches, one for lettuce wraps. The leftovers reheat well if you want to serve it warm, though it’s best cold. 📅

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