Cranberry Pecan Chicken Salad with Creamy Cottage Cheese Dressing

Why You’ll Love This Chicken Salad Recipe

This Cranberry Pecan Chicken Salad is a creamy, crunchy, and protein-packed twist on a deli classic—elevated with wholesome ingredients and a fresh, tangy cottage cheese dressing. Whether you’re prepping meals for the week or making a quick lunch, this salad checks all the boxes.

• Packed with lean protein from shredded chicken and dairy

• Sweet and crunchy thanks to cranberries and pecans

• Lightened-up dressing made with blended cottage cheese and Greek yogurt

• Ready in just 15 minutes with cooked chicken

• Great for meal prep and easy to store

• Naturally gluten-free and easily customizable

It’s everything you love about chicken salad, made lighter and more nutritious without sacrificing flavor or texture.

Key Ingredients That Make It Special

Shredded Chicken

Chicken breast or thigh—shredded, not chopped—is the star of the show. Using shredded meat helps the dressing cling to each bite and keeps the salad juicy and tender.

Cottage Cheese & Greek Yogurt

Instead of mayonnaise, this recipe uses a creamy blend of cottage cheese and Greek yogurt. This swap lightens the recipe while increasing its protein content, making it a smarter choice without compromising on creaminess.

Dried Cranberries

Sweet and slightly tart, dried cranberries balance the savory and salty flavors with chewy pops of fruity goodness. They’re also rich in antioxidants and fiber.

Pecans

Pecans offer that perfect nutty crunch and healthy fats. Toasting them lightly before adding boosts flavor and aroma, making every bite more satisfying.

Celery

A classic ingredient in chicken salad, diced celery brings crunch, freshness, and that mild peppery bite that balances out the creamy base.

Ingredients List

Salad Base

• 2 cups cooked shredded chicken (breast or thigh)

• 1/2 cup dried cranberries

• 1/4 cup chopped pecans

• 1/2 cup celery, diced

Cottage Cheese Dressing

• 1/2 cup low-fat cottage cheese

• 2 tbsp plain Greek yogurt

• 1 tsp Dijon mustard

• Salt and pepper to taste

Optional Add-Ins and Substitutions

• 1/2 apple or 1/2 cup grapes, chopped (for added sweetness)

• 2 tbsp chopped red onion or scallions (for a savory kick)

• Walnuts or sliced almonds instead of pecans

• 1 tsp lemon juice for brightness

• 1 tbsp fresh parsley or dill for herbaceous flavor

These add-ins allow you to tailor the salad to your taste preferences or dietary needs.

Step-by-Step Instructions

1. Prepare all your ingredients. Shred cooked chicken, dice celery, and chop pecans if not pre-chopped.

2. In a blender or food processor, combine cottage cheese, Greek yogurt, and Dijon mustard. Blend until completely smooth. Taste and season with salt and pepper.

3. In a large mixing bowl, add shredded chicken, cranberries, celery, and pecans.

4. Pour the dressing over the chicken mixture. Gently toss with a large spoon or spatula until everything is evenly coated.

5. Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and enhances the overall taste.

6. Serve chilled over greens, in a sandwich, or with whole-grain crackers for a satisfying meal.

Pro Tips for the Best Results

• Use rotisserie chicken to save time and enhance flavor

• Toast pecans briefly in a dry pan to deepen their nutty flavor

• Let the salad chill before serving—it tastes even better cold

• Don’t overmix; fold gently to preserve texture

• If using apples or grapes, add them just before serving to avoid sogginess

Creative Variations to Try

1. Apple Cranberry Chicken Salad – Add diced Fuji or Honeycrisp apple for extra sweetness and crunch

2. Low-Carb Lettuce Wraps – Serve the salad in romaine or butter lettuce leaves for a keto-friendly version

3. Curried Chicken Salad – Add 1/2 tsp of yellow curry powder and swap cranberries for golden raisins

4. Avocado Chicken Salad – Replace Greek yogurt with mashed avocado for a dairy-free, creamy alternative

5. No-Nut Version – Leave out pecans and use sunflower seeds or pumpkin seeds for crunch

Serving Ideas: Make It Work for Every Meal

• Serve scooped into lettuce cups for a low-carb lunch

• Pile onto whole-grain bread or a croissant for a hearty sandwich

• Pair with pita chips or crackers as a protein-rich snack

• Top a fresh salad mix for a light but filling dinner

• Stuff into a wrap with spinach and cucumbers for a lunch-on-the-go

Smart Storage & Reheating Tips

This chicken salad is not only delicious—it’s ideal for meal prep. Here’s how to store and serve it fresh every time:

Refrigeration

Store the prepared salad in an airtight container in the refrigerator for up to 4 days. If you’ve added fresh fruits like apples or grapes, it’s best to enjoy them within 2 days to maintain crispness.

Freezing

While you can freeze shredded chicken by itself, freezing the fully mixed salad is not recommended. The texture of cottage cheese and yogurt can separate when thawed.

Reheating

This is a cold dish and doesn’t require reheating. If you prefer warm chicken salad (like for a toast melt), gently heat just the chicken portion in a skillet, then mix with the cold ingredients afterward.

Meal Prep & Lunchbox Friendly Ideas

This salad is a dream for anyone prepping healthy lunches for the week. Here’s how to make the most of it:

• Pack into individual containers with a bed of greens and a side of crackers

• Use reusable bento-style lunchboxes for easy portion control

• Add a boiled egg or small fruit cup to round out the meal

• Keep dressing separate until ready to eat if packing with bread or wraps

Whether you’re fueling a busy day or sticking to meal plans, this salad keeps you on track.

Cottage Cheese Over Mayo

One of the smartest swaps in this recipe is using blended cottage cheese instead of mayonnaise. Here’s why it works—and why your body will thank you:

• Higher Protein: Cottage cheese contains about 12–15g of protein per 1/2 cup

• Lower Fat & Calories: Especially when using low-fat versions

• Gut-Friendly: Greek yogurt adds probiotics to support digestion

• No Sacrifice in Creaminess: Blended cottage cheese mimics the texture of mayo beautifully

• Lower Sodium Option: Homemade dressing lets you control the salt levels

For health-conscious food lovers, this dressing is a game-changer.

Print

FAQs:

Can I use canned chicken instead of shredded cooked chicken?
Yes! Just drain and flake the canned chicken thoroughly. While the texture may be slightly softer, it works perfectly in a pinch.

Is there a dairy-free version of this recipe?
Absolutely. Swap cottage cheese and Greek yogurt with unsweetened plant-based yogurt (like cashew or almond). You can also add mashed avocado for creaminess.

What’s the best chicken to use—breast or thigh?
Either works! Breast is leaner and more traditional, while thighs add richness and flavor. Choose based on your preference.

How can I make this salad lower in carbs?
Use unsweetened cranberries or reduce the quantity. Serve the salad over lettuce instead of bread or crackers.

Can I make this ahead of time for a party or picnic?
Definitely! In fact, the salad tastes even better after a few hours in the fridge. Just keep it chilled in a cooler if taking it outdoors.

Final Thoughts: A Must-Try Lightened-Up Classic

This Cranberry Pecan Chicken Salad with Cottage Cheese Dressing is proof that healthy food can be just as comforting and crave-worthy as the classic versions. With its sweet cranberries, crunchy pecans, and creamy dressing, every bite delivers satisfaction—and none of the heaviness.

Whether you’re making it for weekday lunches, fall potlucks, or a fresh take on family brunch, it’s a recipe that keeps everyone coming back for seconds. Save it, share it, and make it part of your go-to meal rotation!