Mandarin Orange Cranberry Chicken Salad
Description
Mandarin Orange Cranberry Chicken Salad is a refreshing, protein-packed salad bursting with sweet, tangy, and savory flavors. Tender shredded chicken is tossed with juicy mandarin oranges, chewy dried cranberries, crunchy celery, toasted pecans, and crisp green onions, all coated in a light, creamy dressing made with Greek yogurt, mayonnaise, honey, and fresh lemon juice. Every bite delivers the perfect balance of creamy texture, fruity sweetness, and satisfying crunch. This versatile salad is ideal for meal prep, quick lunches, picnics, potlucks, or light dinners. Serve it over fresh greens, in croissants, stuffed into pita pockets, or with crackers for a delicious meal. Ready in just 20 minutes, this easy recipe is both wholesome and elegant enough for any occasion.
Ingredients For the Chicken Salad
- 3 cups cooked chicken breast, shredded or diced
- 1 can (11 ounces) mandarin oranges, drained
- ½ cup dried cranberries
- 2 celery stalks, finely diced
- 3 green onions, thinly sliced
- ½ cup toasted pecans, chopped
- ¼ cup sliced almonds (optional)
For the Creamy Dressing
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish
- Fresh chopped parsley
- Extra mandarin orange segments
- Toasted pecans
- Fresh cracked black pepper
Instructions
In a large mixing bowl, combine the shredded chicken, drained mandarin oranges, dried cranberries, diced celery, sliced green onions, chopped pecans, and sliced almonds if using.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, honey, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
Pour the dressing over the chicken mixture and gently fold everything together until all the ingredients are evenly coated. Be careful not to break apart the mandarin orange segments too much.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend together.
Before serving, gently stir the salad once more and taste. Adjust the seasoning with additional salt, pepper, or a little more lemon juice if desired.
Serve chilled over a bed of mixed greens, inside buttery croissants, in lettuce wraps, stuffed into pita bread, or alongside whole-grain crackers.
Garnish with extra mandarin oranges, chopped parsley, toasted pecans, and freshly cracked black pepper for the best presentation.
Tips & Notes
- Rotisserie chicken is an excellent time-saving option.
- Pat the mandarin oranges dry with paper towels to prevent excess moisture.
- Toast the pecans for a richer, nuttier flavor.
- Substitute walnuts or cashews if preferred.
- Add diced apple or red grapes for additional sweetness and crunch.
- Store the salad in an airtight container in the refrigerator for up to 3 days.
- Do not freeze, as the creamy dressing may separate after thawing.
Q&A
Can I make this salad ahead of time?
Yes. It actually tastes even better after chilling for several hours or overnight.
Can I replace the Greek yogurt?
Absolutely. Sour cream or additional mayonnaise can be used instead.
What type of chicken works best?
Cooked chicken breast, rotisserie chicken, or poached chicken all work wonderfully.
What can I serve with Mandarin Orange Cranberry Chicken Salad?
Croissants, sandwich rolls, lettuce wraps, crackers, mixed greens, pasta salad, or fresh fruit make excellent accompaniments.
Servings & Nutrition
Servings: 6
Approximate Nutrition Per Serving:
- Calories: 335
- Protein: 29g
- Carbohydrates: 18g
- Fat: 16g
- Saturated Fat: 2.5g
- Cholesterol: 78mg
- Sodium: 420mg
- Fiber: 2g
- Natural Sugar: 11g (primarily from mandarin oranges and cranberries)
- Added Sugar: 3g (from honey and sweetened dried cranberries)