Pine Nut and Cranberry Picnic Chicken Salad

Perfect for outdoor gatherings or a quick, flavorful lunch, this Pine Nut and Cranberry Picnic Chicken Salad is a refreshing twist on a classic! Featuring tender shredded chicken tossed in a creamy blend of mayonnaise, Greek yogurt, and a hint of honey and lemon juice, it strikes the perfect balance of savory and subtly sweet. Crunchy toasted pine nuts, tart dried cranberries, and crisp celery create a delightful medley of textures, while green onions and fresh parsley add a vibrant pop of flavor. Ready in just 20 minutes, this easy-to-make chicken salad is ideal for serving on a bed of greens, tucked into a sandwich, or paired with crackers for a light, satisfying meal. Whether you're hosting a picnic, prepping weekday meals, or looking for a crowd-pleasing dish, this recipe is guaranteed to impress!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 3 cups Cooked chicken (shredded or diced)
• 0.5 cup Mayonnaise
• 0.25 cup Greek yogurt (plain)
• 1 tablespoon Dijon mustard
• 1 teaspoon Honey
• 1 tablespoon Lemon juice (freshly squeezed)
• 0.25 cup Pine nuts (toasted)
• 0.5 cup Dried cranberries
• 0.5 cup Celery (diced)
• 3 stalks Green onions (thinly sliced)
• 2 tablespoons Fresh parsley (chopped)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0 Mixed salad greens or bread (for serving)

Directions

Step 1

1. Start by toasting the pine nuts: Place the pine nuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until golden brown and fragrant. Remove from heat and set aside to cool.

Step 2

2. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, and lemon juice until smooth and well combined.

Step 3

3. Add the shredded or diced cooked chicken to the bowl with the dressing. Toss to coat the chicken evenly.

Step 4

4. Stir in the toasted pine nuts, dried cranberries, diced celery, green onions, and chopped parsley. Mix gently to combine all ingredients.

Step 5

5. Season the salad with salt and black pepper to taste, adjusting as needed.

Step 6

6. Cover the bowl and refrigerate the chicken salad for at least 15–20 minutes to allow the flavors to meld together.

Step 7

7. Serve the chicken salad chilled or at room temperature. It can be served on a bed of mixed salad greens, stuffed into a sandwich or wrap, or enjoyed with crackers as a dip.

Step 8

8. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1193.1g)

Amount per serving	% Daily Value*
Calories	2596.3

Total Fat 135.2g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat g
Cholesterol 728.0mg	0%
Sodium 2477.4mg	0%
Total Carbohydrate 97.7g	0%
Dietary Fiber 9.5g	0%
Total Sugars 59.1g
Protein 232.4g	0%

Vitamin D 0IU	0%
Calcium 243.5mg	0%
Iron 10.9mg	0%
Potassium 2652.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 36.6%

Carbs: 15.4%