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High Protein Keto Cranberry Chicken Salad

High Protein Keto Cranberry Chicken Salad - recipe card
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This high-protein keto chicken salad is a creamy, crunchy, and slightly sweet twist on the classic. Tender chicken, sharp cheddar, and toasted pecans are tossed in a tangy Greek yogurt dressing with dried cranberries for a satisfying low-carb meal. Perfect for a quick lunch, light dinner, or meal-prep staple.

Ingredients

Scale
  • 3 cups cooked chicken breast, diced (about 1 lb or 450g)
  • 1/2 cup full-fat plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/4 cup red onion, finely diced
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup dried cranberries (unsweetened if possible)
  • 1/4 cup pecans, toasted and chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp garlic powder

Instructions

  1. Start by preparing the chicken: if using leftover roasted or grilled chicken, dice it into 1/2-inch cubes. If using raw chicken, season and bake at 375°F / 190°C until internal temperature reaches 165°F / 74°C, about 25-30 minutes. Let cool completely before proceeding to avoid wilting the other ingredients.
  2. Toast the pecans: place them in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and lightly browned, being careful not to burn. Remove from pan immediately and set aside to cool. Toasting enhances their nutty flavor and maintains crunch in the salad.
  3. In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and garlic powder. Whisk until smooth and fully incorporated. The dressing should be creamy and slightly tangy; taste and adjust seasoning if needed.
  4. Add the diced celery and red onion to the dressing. Stir to coat. This infuses the dressing with the aromatic crunch of the vegetables and ensures even distribution.
  5. Add the diced chicken to the bowl. Gently fold the chicken into the dressing until every piece is coated. Folding rather than stirring vigorously prevents the chicken from breaking apart and keeps the salad chunky.
  6. Add the shredded cheddar cheese and fold it in. The cheese adds a sharp, salty note that complements the sweet cranberries and creamy dressing.
  7. Add the toasted pecans and dried cranberries. Fold them in gently at the very end so they retain their texture—cranberries stay plump and pecans stay crunchy.
  8. Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld. Chilling is important: it lets the dried cranberries soften slightly, and the dressing thickens as it cools.
  9. Before serving, give the salad a final stir. If it looks too thick, add a teaspoon of water or extra lemon juice to loosen it to your desired consistency. Serve chilled, either on a bed of greens, in lettuce cups, or with low-carb crackers for a keto-friendly meal.
  10. For maximum freshness, enjoy within 3-4 days. Store in an airtight container in the refrigerator. Do not freeze as the mayonnaise and yogurt will separate upon thawing.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Do not freeze. To maintain best texture, add the pecans and cranberries just before serving if making ahead—they tend to soften over time. For a dairy-free version, use a dairy-free Greek-style yogurt and omit the cheddar. To boost protein further, serve with a side of cottage cheese or a hard-boiled egg.

Nutrition

Keywords: keto chicken salad, high protein chicken salad, cranberry chicken salad, low carb chicken salad, Greek yogurt chicken salad, meal prep chicken salad, no cook lunch, high protein lunch, keto lunch, chicken salad with pecans, chicken salad with cranberries

Find it online: https://thehighproteinrecipes.com/high-protein-keto-cranberry-chicken-salad-recipe/