Every Helping
Sign in

Lunch recipe · from the recipe book

Roasted Chicken Cranberry Pecan Salad

Juicy oven-roasted chicken tossed in a tangy yogurt dressing with crisp celery, apple, toasted pecans and chewy cranberries over kale.

Roasted Chicken Cranberry Pecan Salad

Ingredients

  • 1½ lb680 gChicken breast, boneless skinless
  • 2¼ tsp10 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tsp1 gDried thyme
  • ½ cup chopped50 gPecansroughly chopped
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ½ lemon, juiced25 gLemon juice
  • 1½ tsp10 gMaple syrup
  • 2 tsp10 gYellow mustard
  • 3 stalks120 gCelerythinly sliced
  • 1 medium180 gApplediced
  • ¼ cup chopped40 gRed onionfinely diced
  • ⅓ cup50 gCranberries, dried, sweetened
  • 5¾ cups chopped120 gKalestems removed, chopped

Steps

  1. Heat the oven to 400°F (200°C). Rub the chicken with the olive oil, thyme, black pepper and most of the salt, and place it on a lined sheet pan.
  2. Roast the chicken 20 to 25 minutes, until it reaches 165°F (74°C) in the thickest part. Add the pecans to a small corner of the pan for the last 5 minutes to toast.
  3. Let the chicken rest and cool for 15 minutes, then cut it into bite-size pieces.
  4. Whisk the Greek yogurt, lemon juice, maple syrup, mustard and remaining salt in a large bowl.
  5. Add the chicken, celery, apple, red onion, cranberries and pecans and fold to coat.
  6. Massage the kale with your hands for a minute to soften, divide among four plates and top with the chicken salad.

Contains: Milk, Tree nuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 19, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book