Name: Cape Cod Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 3 cups chicken breast, cooked and shredded; 1/2 cup celery, diced small; 1/4 cup sweet onion, diced small; 1/3 cup pecans, chopped; 1/3 cup plain Greek yogurt; 2 tablespoons mayonnaise; 2 teaspoons honey; 1/3 cup dried cranberries, roughly chopped; 2 teaspoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon paprika

If there’s one thing I can always count on to save my lunch hour, it’s chicken salad. And not just any chicken salad—this Cape Cod Chicken Salad is my latest favorite. It’s creamy with just the right amount of tang, sweet and tart thanks to dried cranberries, and has that nutty crunch from toasted pecans that makes each bite feel just a little bit fancy.

Why You’ll Love This Chicken Salad

Quick and Easy – Toss everything into a bowl and mix. That’s it.
Packed with Flavor – A creamy Greek yogurt dressing with a touch of honey and lemon balances out the tart cranberries and nutty pecans perfectly.
Great for Meal Prep – Make it once, and enjoy stress-free lunches for the next four days.
Customizable – Swap the nuts, use different fruit, or toss in more veggies. This one’s hard to mess up.

Ingredients You’ll Need

You only need a handful of everyday ingredients to make this:

Cooked shredded chicken – Rotisserie chicken is a shortcut I use all the time. Leftover grilled or roasted chicken also works great.
Celery + onion – Adds a fresh crunch. I usually go for sweet onion or red onion, but green onions are fair game too.
Dried cranberries – A signature Cape Cod touch. They bring sweet-tart brightness that balances the creamy dressing.
Chopped pecans – Toasted is best for flavor and texture. Walnuts or almonds are a fine swap if that’s what you have.
Greek yogurt – I use plain, whole milk Greek yogurt for the base of the dressing.
A touch of mayo – For that classic chicken salad richness.
Honey + lemon juice – A little sweetness and acidity to bring the whole thing together.
Seasonings – Garlic powder, onion powder, paprika, salt, and pepper.

Let’s Make It!

1. Make the dressing.
In a large mixing bowl, whisk together the Greek yogurt, mayo, honey, lemon juice, and all your spices. It should be smooth and creamy with a slightly tangy-sweet flavor.

2. Add the chicken salad mix-ins.
Toss in your shredded chicken, chopped celery, onion, cranberries, and pecans.

3. Mix it all up.
Stir until everything is evenly coated in the dressing. Give it a taste and add a pinch more salt or lemon juice if you think it needs it.

That’s it—your chicken salad is ready!

Serving Suggestions

There are so many ways to enjoy this salad:

On Bread: Go classic and sandwich it between slices of whole grain bread or stuff it into pita pockets.
With Crackers: Serve it snack-style on a plate with sliced cucumbers, cherry tomatoes, and your favorite crackers.
Lettuce Wraps: Wrap it up in butter lettuce or romaine leaves for a low-carb lunch.
On a Salad Bowl: Spoon it over mixed greens and add sliced avocado or cucumber for a light, refreshing meal.

Tips & Variations

Nut-Free Option: Swap pecans with sunflower or pumpkin seeds—or leave them out entirely.
Fruit Swap: Try chopped apples, sliced grapes, or even a handful of mandarin orange segments instead of cranberries.
Add a Crunchy Twist: Toss in a handful of shredded carrots or diced bell peppers for more veggie power.
Spice It Up: Want a little heat? Add a few dashes of hot sauce or a pinch of cayenne to the dressing.

Make Ahead + Storage

This salad is made for meal prep:

To store: Keep it in an airtight container in the fridge for up to 4 days.
To prep in advance: Make the dressing and chop your add-ins ahead of time. Then just toss everything together when you’re ready to eat.

Final Thoughts

Cape Cod Chicken Salad is one of those simple pleasures—easy to whip up, endlessly adaptable, and always satisfying. Whether you’re packing lunchboxes, planning a picnic, or just need something you can pull out of the fridge midweek, this one’s a solid go-to. And once you try it with those cranberries and pecans? You might not go back to the plain version again.

Yield: 6