Cranberry Pecan Low Carb Chicken Salad – Fresh, Crunchy, and Satisfying

This Cranberry Pecan Low Carb Chicken Salad hits that sweet spot between hearty and light. It’s creamy, crunchy, and just a little tangy, with a pop of sweetness from cranberries. You can meal prep it for the week or scoop it onto lettuce leaves for a quick lunch.

It’s simple, flexible, and doesn’t demand much time in the kitchen. If you love chicken salad but want something that fits a lower-carb lifestyle, this one checks all the boxes.

Cranberry Pecan Low Carb Chicken Salad - Fresh, Crunchy, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• Cooked chicken (about 4 cups, chopped or shredded; rotisserie works well)
• Celery (2–3 ribs, finely chopped)
• Red onion (1/4 cup, minced) or green onions for a milder bite
• Pecans (1/2 cup, roughly chopped; toasted if possible)
• Unsweetened dried cranberries (1/3 cup; look for no-sugar-added varieties)
• Mayonnaise (1/2 cup; avocado oil mayo works well)
• Greek yogurt (1/4 cup; optional for extra creaminess and protein)
• Dijon mustard (1–2 teaspoons)
• Lemon juice (1–2 tablespoons, fresh if possible)
• Garlic powder (1/2 teaspoon)
• Celery seed (1/4 teaspoon; optional but nice)
• Salt and black pepper (to taste)
• Fresh herbs (2 tablespoons chopped parsley, dill, or chives; optional)
• Serving options (butter lettuce leaves, mixed greens, low-carb wraps, or cucumber slices)

Instructions

 

• Prep the chicken. If using rotisserie, remove the skin and bones, then chop or shred the meat. Aim for bite-size pieces so every forkful gets a balanced mix.
• Chop the add-ins. Finely chop celery and red onion. Roughly chop pecans so you keep some crunch. Measure out the cranberries.
• Toast the pecans (optional but recommended). Warm a dry skillet over medium heat, add pecans, and cook for 3–4 minutes, stirring, until fragrant. Let them cool before mixing.
• Make the dressing. In a large bowl, whisk mayonnaise, Greek yogurt (if using), Dijon, lemon juice, garlic powder, celery seed, salt, and pepper. Taste and adjust acid or salt.
• Combine. Add chicken, celery, onion, pecans, cranberries, and herbs to the bowl. Gently fold until everything is evenly coated.
• Chill. Cover and refrigerate for at least 30 minutes. This helps the flavors blend and the dressing thicken slightly.
• Serve. Spoon into lettuce cups, pile onto greens, or tuck into a low-carb wrap. Add extra cracked pepper or a squeeze of lemon if you like brightness.

What Makes This Special

This recipe leans on clean flavors and a balanced mix of texture. You get tender chicken, crunchy celery and pecans, and a gently sweet note from cranberries.

The dressing is creamy without feeling heavy, and it doesn’t rely on sugar or high-carb fillers. It’s also versatile: swap a few ingredients, and you can make it dairy-free, keto-leaning, or extra protein-forward. Most importantly, it tastes great straight from the fridge and packs well for work or travel.

Shopping List

• Cooked chicken (about 4 cups, chopped or shredded; rotisserie works well)
• Celery (2–3 ribs, finely chopped)
• Red onion (1/4 cup, minced) or green onions for a milder bite
• Pecans (1/2 cup, roughly chopped; toasted if possible)
• Unsweetened dried cranberries (1/3 cup; look for no-sugar-added varieties)
• Mayonnaise (1/2 cup; avocado oil mayo works well)
• Greek yogurt (1/4 cup; optional for extra creaminess and protein)
• Dijon mustard (1–2 teaspoons)
• Lemon juice (1–2 tablespoons, fresh if possible)
• Garlic powder (1/2 teaspoon)
• Celery seed (1/4 teaspoon; optional but nice)
• Salt and black pepper (to taste)
• Fresh herbs (2 tablespoons chopped parsley, dill, or chives; optional)
• Serving options (butter lettuce leaves, mixed greens, low-carb wraps, or cucumber slices)

Step-by-Step Instructions

1. Prep the chicken. If using rotisserie, remove the skin and bones, then chop or shred the meat.

   Aim for bite-size pieces so every forkful gets a balanced mix.

2. Chop the add-ins. Finely chop celery and red onion. Roughly chop pecans so you keep some crunch. Measure out the cranberries.
3. Toast the pecans (optional but recommended). Warm a dry skillet over medium heat, add pecans, and cook for 3–4 minutes, stirring, until fragrant.

   Let them cool before mixing.

4. Make the dressing. In a large bowl, whisk mayonnaise, Greek yogurt (if using), Dijon, lemon juice, garlic powder, celery seed, salt, and pepper. Taste and adjust acid or salt.
5. Combine. Add chicken, celery, onion, pecans, cranberries, and herbs to the bowl. Gently fold until everything is evenly coated.
6. Chill. Cover and refrigerate for at least 30 minutes.

   This helps the flavors blend and the dressing thicken slightly.

7. Serve. Spoon into lettuce cups, pile onto greens, or tuck into a low-carb wrap. Add extra cracked pepper or a squeeze of lemon if you like brightness.

How to Store

Transfer the chicken salad to an airtight container and refrigerate for up to 4 days. Keep it cold until serving.

If packing for lunch, include an ice pack and keep the greens separate, then combine just before eating. Avoid freezing; the texture of the dressing and celery won’t hold up well after thawing.

Health Benefits

• Lower in carbs, higher in protein: Chicken brings steady, lean protein to keep you full without heavy carbs.
• Healthy fats for satisfaction: Using avocado oil mayo and pecans provides monounsaturated fats that support heart health and satiety.
• Fiber and micronutrients: Celery, onions, and herbs add fiber, vitamins, and phytonutrients without adding many carbs.
• Balanced energy: Protein plus fat can help curb cravings and keep energy more stable through the afternoon.
• Customizable for dietary needs: You can make it dairy-free or even egg-free with simple swaps.

What Not to Do

• Don’t use sweetened cranberries by default. Many brands are loaded with sugar. Choose unsweetened or reduced-sugar varieties to keep carbs in check.
• Don’t skip seasoning. Under-salted dressing tastes flat.

  Add salt gradually and taste as you go.

• Don’t add hot nuts to the salad. They’ll wilt the dressing. Let toasted pecans cool first.
• Don’t overdress. Start with less dressing and add more if needed. Too much will drown the texture.
• Don’t forget to chill. A short rest in the fridge makes a noticeable difference in flavor and texture.

Variations You Can Try

• Keto-leaning: Cut cranberries to 1–2 tablespoons and add extra pecans or diced cucumber for crunch.
• Dairy-free: Skip Greek yogurt and use all mayonnaise or a dairy-free yogurt alternative.
• Herb-forward: Add fresh dill and chives, and swap lemon juice for a splash of white wine vinegar.
• Curry twist: Stir in 1–2 teaspoons yellow curry powder, add a pinch of cayenne, and swap lemon for lime.
• Apple crunch (not low-carb but delightful): Add a small amount of finely diced green apple for extra tartness if carbs aren’t a strict concern.
• Walnut or almond swap: Use walnuts or sliced almonds instead of pecans for a different nutty profile.
• Rotisserie shortcut: Use pre-cooked rotisserie chicken and double the herbs to brighten the flavor.
• Avocado blend: Mash half an avocado into the dressing for extra creaminess and healthy fats.

FAQ

Can I make this without mayonnaise?

Yes.

Use full-fat Greek yogurt, a dairy-free yogurt, or a mix of yogurt and mashed avocado. You may want an extra teaspoon of Dijon and a bit more lemon to boost flavor.

What kind of chicken works best?

Any cooked, chilled chicken works. Rotisserie is convenient and flavorful, but poached or roasted chicken breasts or thighs are great.

Aim for tender, not dry, and avoid over-shredding so the texture stays satisfying.

How do I keep it truly low carb?

Use unsweetened cranberries, watch serving size, and avoid bread. Serve over greens, in lettuce cups, or with sliced cucumber or bell peppers. You can also reduce cranberries and increase celery or nuts for volume.

Can I make it ahead?

Absolutely.

It tastes better after resting. Make it 1–2 days in advance and store it airtight in the fridge. Add nuts just before serving if you want maximum crunch.

What if I don’t like raw onion?

Use green onions for a milder flavor, or soak minced red onion in cold water for 10 minutes and drain before adding.

You can also skip it and increase herbs and celery.

How many servings does this make?

With about 4 cups of chicken plus mix-ins, you’ll get roughly 6 servings as a light meal or 4 as a heartier portion. It depends on how you serve it and your appetite.

Can I add cheese?

Yes, but it’s optional. A small amount of crumbled feta or shaved Parmesan can add a salty bite, though it’s not necessary for flavor.

Add sparingly to keep the texture balanced.

Final Thoughts

This Cranberry Pecan Low Carb Chicken Salad is easy to make, flexible to your tastes, and reliable for quick meals. It has the right mix of creamy, crunchy, and bright, without a lot of fuss. Keep the ingredients simple, season well, and let it chill before serving.

Whether you meal prep on Sunday or throw it together on a weeknight, it’s the kind of recipe you’ll come back to again and again.