Cape Cod Chicken Salad Recipe

I recently started looking for lighter lunch options that don’t leave me feeling hungry an hour later, and I stumbled upon this gem.

This Cape Cod Chicken Salad Recipe is everything I wanted sweet, savory, crunchy, and creamy all at once. It reminds me of those fancy deli salads but without the heavy price tag or mystery ingredients.

Trust me, once you try the combination of tart cranberries with nutty pecans and tender chicken, you won’t want to go back to plain mayo-and-celery chicken salad ever again.

Ingredients

Here is everything you need to whip up this delicious salad.

• 3 cups cooked chicken breast, shredded: This is the heart of the dish. Rotisserie chicken is a massive time-saver here and adds great flavor.
• 1/2 cup celery, diced small: Adds that essential fresh crunch. Make sure your celery is crisp and firm, not limp.
• 1/4 cup sweet onion, diced small: I prefer sweet onions like Vidalia to avoid an overpowering raw onion bite.
• 1/3 cup dried cranberries, roughly chopped: These provide the signature Cape Cod sweetness and tartness.
• 1/3 cup pecans, chopped: Toasting them lightly in a dry pan beforehand really wakes up their nutty flavor.
• 1/3 cup plain Greek yogurt: This lightens up the dressing while adding a nice tang and extra protein.
• 2 tbsp mayonnaise: Just enough to give it that classic, rich creamy texture we all love.
• 2 tsp honey: Balances out the tartness of the yogurt and cranberries beautifully.
• 2 tsp lemon juice: Freshly squeezed is always best for a bright, zesty kick.
• 1/2 tsp salt: Essential for bringing all the flavors together.
• 1/2 tsp garlic powder: Adds a savory depth without the sharpness of raw garlic.
• 1/2 tsp onion powder: Reinforces the savory profile.
• 1/4 tsp paprika: Gives a subtle warmth and nice color to the dressing.

Note: This recipe makes about 6 servings.

Variations

While this recipe is fantastic as written, it’s also super flexible depending on what you have on hand.

• Switch the Fruit: If you aren’t a fan of cranberries, try chopped green apples or red grapes cut into quarters for a different kind of sweetness.
• Nut-Free Option: For those with allergies, pumpkin seeds (pepitas) or sunflower seeds add a great crunch without the nuts.
• Different Nuts: Walnuts or almonds work beautifully if you don’t have pecans in your pantry.
• Herb Freshness: Stir in some fresh dill or parsley for an herbal note that pairs well with the lemon.
• Dairy-Free: You can swap the Greek yogurt for a dairy-free yogurt alternative or just use a high-quality vegan mayonnaise for the entire dressing base.

Cooking Time

This recipe requires no actual cooking if you use pre-cooked chicken, making it incredibly fast.

• Prep Time: 10 minutes
• Cooking Time: 0 minutes
• Total Time: 10 minutes

Equipment You Need

You don’t need any fancy gadgets for this one.

• Large Mixing Bowl: For combining all the ingredients comfortably without spilling.
• Whisk: Essential for getting the dressing smooth and creamy before adding the chunky ingredients.
• Chef’s Knife: To chop the celery, onion, pecans, and cranberries evenly.
• Cutting Board: A sturdy surface for all your prep work.
• Measuring Cups and Spoons: To ensure the balance of flavors is just right.

How to Make Cape Cod Chicken Salad Recipe?

This process is straightforward and perfect for a quick lunch prep. The key is making sure the dressing is well-mixed before adding the rest of the ingredients so every bite is perfectly coated.

Prepare the Dressing

Grab your large mixing bowl and combine the dressing ingredients first. Add the plain Greek yogurt, mayonnaise, honey, lemon juice, salt, garlic powder, onion powder, and paprika. Whisk this mixture vigorously until it is completely smooth and uniform in color. This ensures the spices are evenly distributed throughout the salad.

Add the Main Ingredients

Once your dressing is ready, it’s time to add the texture. Toss in the shredded chicken breast, diced celery, diced sweet onion, chopped dried cranberries, and chopped pecans. I like to chop the cranberries a bit so they distribute better rather than having large clumps of fruit.

Toss and Combine

Use a large spoon or spatula to fold everything together. Keep mixing until the chicken and mix-ins are thoroughly coated in that creamy dressing. At this point, give it a quick taste test. You might find you want a pinch more salt or a little extra squeeze of lemon to suit your personal preference.

Additional Tips for Making this Recipe Better

I’ve made this quite a few times now, and here are my personal tips for the best results.

• Chill Before Serving: While you can eat it right away, I find that letting it sit in the fridge for at least 30 minutes allows the flavors to meld together beautifully. The dried cranberries soften just a tiny bit, absorbing some of the dressing.
• Chicken Texture Matters: I prefer shredding the chicken by hand rather than chopping it into cubes. The shredded texture holds onto the creamy dressing much better, making every bite more flavorful.
• Toast Your Nuts: I cannot stress this enough—take the extra 2 minutes to toast your pecans in a dry skillet. It releases their natural oils and makes them crunchier and far more flavorful than raw nuts.
• Finely Dice Veggies: Make sure your celery and onion are diced quite small. You want them to provide a background crunch, not dominate the texture of the tender chicken.

How to Serve Cape Cod Chicken Salad?

The versatility of this salad is one of its best features. For a classic lunch, pile it high on a croissant or between two slices of hearty whole-grain toast with a leaf of crisp lettuce. It also works wonderfully as a low-carb option when served inside large romaine lettuce leaves or butter lettuce cups. For a party appetizer, I love serving it with buttery crackers or cucumber rounds for a fresh, bite-sized snack. Garnish with a sprinkle of extra paprika or some fresh chopped parsley to make it look pop.

Nutritional Information

Here is a quick look at the estimated nutrition per serving.

• Calories: 195 kcal
• Protein: 18g
• Carbohydrates: 10g
• Fat: 10g

Make Ahead and Storage

This salad holds up incredibly well, making it a meal-prep champion.

You can store leftovers in an airtight container in the refrigerator for up to 4 days. In fact, I think it tastes even better on day two!

Freezing is not recommended for this recipe. The Greek yogurt and mayonnaise-based dressing tends to separate and become watery when thawed, and the celery will lose its crisp crunch.

If the salad seems a little dry after sitting in the fridge for a few days, simply stir in a teaspoon of Greek yogurt or a splash of lemon juice to revive the creaminess.

Why You’ll Love This Recipe?

Here are just a few reasons why this salad is about to become a staple in your kitchen.

• High in Protein: Thanks to the chicken and Greek yogurt, it keeps you full and satisfied all afternoon.
• Perfect Balance of Flavors: It hits every note—sweet, savory, tangy, and creamy—so your taste buds never get bored.
• Incredibly Quick: If you use rotisserie chicken, you can go from empty bowl to finished lunch in just 10 minutes.
• Healthier Twist: By swapping most of the mayo for Greek yogurt, you get all the creaminess with less fat and added nutritional benefits.
• Great for Meal Prep: Since it keeps well in the fridge, you can make a big batch on Sunday and have lunch ready for the work week.