Her Majesty's Cranberry Pecan Chicken Salad Recipe
Tender chicken blended with a creamy, savory dressing, crisp celery, tart dried cranberries, and crunchy pecans, all nestled inside a flaky, buttery croissant.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Salad Base
Dressing
To Assemble & Serve
Method
Chicken & Salad Base
- 1
Prepare chicken
If you don't already have cooked chicken: poach or roast 1 lb boneless skinless chicken breasts or thighs until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice to measure about 3 cups. Chill briefly if time allows—slightly chilled chicken blends better with the dressing.
- 2
Place the shredded/diced chicken in a large mixing bowl. Add the diced celery, thinly sliced green onion, dried cranberries, and toasted chopped pecans. Toss gently to combine and distribute ingredients evenly.
Dressing
- 3
Make dressing
In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup plain Greek yogurt until smooth. Add 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp honey, and 1 tsp fresh lemon juice. Whisk until combined.
- 4
Season the dressing with salt and pepper: add 3 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust: if too salty, add a little more yogurt (1–2 tbs) or a squeeze of lemon; if too thick, thin with 1–2 tsp water or more lemon juice. The dressing should be creamy and slightly tangy-sweet to balance the cranberries.
- 5
Pour the dressing over the chicken mixture. Using a spatula, fold gently until everything is evenly coated. Cover and chill for at least 30 minutes (up to 2 hours) to let flavors meld. Before serving, stir once more and taste; adjust seasoning with a pinch more salt or pepper if needed.
To Assemble & Serve
- 6
If desired, warm croissants: preheat oven to 325°F (160°C). Optional: lightly brush croissant interiors with 1 tsp melted unsalted butter. Place croissants on a baking sheet and warm 5–7 minutes until heated through and lightly crisp. Alternatively, split croissants and toast cut sides in a pan over medium heat for 1–2 minutes.
- 7
Line each split croissant with a small handful (~1/2 cup) of mixed salad greens or a butter lettuce leaf if using. Spoon approximately 3/4 to 1 cup of the chilled cranberry pecan chicken salad into each croissant (adjust to preference).
- 8
Garnish with an extra sprinkle of chopped toasted pecans and fresh parsley or chives if desired. Serve immediately. Leftover chicken salad keeps covered in the refrigerator for 3–4 days.