Cranberry Citrus Chicken Salad Recipe

Prep chicken

If not already cooked, roast, poach, or pan-poach 1 lb (about 3 cups shredded) boneless skinless chicken breasts or thighs until just cooked through. Let rest, then shred or finely chop into bite-size pieces. Cool to room temperature before combining with dressing.

In a medium mixing bowl combine 1 cup mayonnaise and 1/2 cup plain Greek yogurt. Whisk until smooth to create a creamy base.

Add 1 tablespoon fresh lemon juice, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard. Whisk again to incorporate. Taste and adjust sweetness or tang: add up to 1/2 teaspoon more honey or 1/2 teaspoon more lemon juice as desired.

Fold in 3 cups shredded cooked chicken, 1/2 cup finely diced celery, 2 tablespoons very finely minced red onion, and 1/2 cup chopped dried cranberries. Mix gently until evenly coated with the dressing.

Stir in 1/2 cup toasted, roughly chopped pecans (or walnuts) and 1 teaspoon fresh orange zest. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If mixture seems dry, add up to 1–2 tablespoons more mayonnaise or yogurt.

Cover the bowl and refrigerate for at least 30 minutes (up to 24 hours) to let flavors meld. If refrigerating longer than 30 minutes, give a quick stir before serving and adjust seasoning if needed.

Core and thinly slice or dice 1 apple. Toss the apple pieces with 1 teaspoon lemon juice immediately to prevent browning and to add brightness.

Wash and thoroughly dry 4 cups fresh arugula. If desired, chill briefly so leaves are crisp.

Warm croissants briefly in a 350°F (175°C) oven for 5–7 minutes until slightly crisp on the outside and warm through, or toast in a toaster oven. Split croissants horizontally.

For croissant sandwiches: Place a generous handful (about 3/4 cup) of arugula on the bottom half of each split croissant. Top with 1/2 cup to 3/4 cup of the chilled cranberry citrus chicken salad (adjust to preference). Scatter some tossed apple pieces on top of the chicken salad and sprinkle with the optional extra chopped pecans for crunch. Close croissant and serve.

For plated salad: On each plate, create a bed of 1 cup arugula, top with about 3/4 cup chicken salad, and arrange apple slices around. Garnish with extra chopped pecans and a light drizzle of olive oil or a squeeze of lemon if desired.

Serve immediately. Refrigerate any leftover chicken salad in an airtight container for up to 3–4 days.