YES! Creamy, crunchy, sweet, and savory all at once, these Festive Cranberry Pecan Chicken Salad Boats are the ultimate healthy and refreshing meal! Packed with tender shredded chicken, tart dried cranberries, and toasted pecans spooned into crisp butter lettuce leaves, it’s a gorgeous macro-friendly dish that feels like an absolute treat.
Why You’ll Love This Recipe
Light & Refreshing Lettuce Boats: Crisp butter lettuce leaves replace heavy bread or wraps for a low-carb, nutrient-dense presentation.
Incredible Texture & Flavor: Combines creamy Greek yogurt dressing, chewy dried cranberries, and crunchy toasted pecans.
10-Minute Meal Prep: Quick to toss together for a lightning-fast lunch, light dinner, or party appetizer.
Essential Kitchen Equipment
Large Mixing Bowl: For tossing the chicken salad mixture together evenly.
Measuring Cups & Spoons: For portioning out the dressing ingredients accurately.
Ingredients
Chicken Salad Base:
2 cups Cooked chicken, shredded
1/3 cup Dried cranberries
1/3 cup Pecans, toasted and roughly chopped
1/4 cup Celery, diced small
8 small Butter lettuce leaves
Creamy Dressing:
1/2 cup Greek yogurt
2 tablespoons Mayonnaise (optional)
1 tablespoon Honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon Salt
1/4 teaspoon Black pepper
Step-by-Step Instructions
1. Mix the Dressing: In a large mixing bowl, whisk together the Greek yogurt, optional mayonnaise, honey (or maple syrup), Dijon mustard, salt, and black pepper until smooth.
2. Add Chicken & Mix-Ins: Add the shredded cooked chicken, diced celery, dried cranberries, and toasted chopped pecans directly into the bowl with the dressing.
3. Coat Thoroughly: Stir everything together gently with a spoon until all the chicken and mix-ins are evenly coated in the creamy dressing.
4. Assemble the Boats: Arrange the crisp butter lettuce leaves on a serving platter. Spoon generous scoops of the cranberry pecan chicken salad directly into the center of each lettuce leaf “boat”.
5. Garnish & Serve: Top with a few extra toasted pecan halves or a few stray cranberries for garnish, and serve immediately!
Chef’s Tips
Toast the Pecans: Dry-roast your chopped pecans in a skillet over medium heat for 3 minutes before adding them to the salad to release their rich, nutty aroma.
Make-Ahead Friendly: Prepare the chicken salad mixture a day in advance and store it in an airtight container in the fridge, then spoon it into fresh lettuce leaves right before serving!
Nutritional Breakdown (Per Serving / Yields 4 Servings)
Servings: 4 portions (2 lettuce boats per serving)
Calories: ~240 kcal
Protein: 22g
Net Carbs: 12g
Fat: 11g
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken for this recipe?
Yes! Shredded store-bought rotisserie chicken is a fantastic, time-saving shortcut that works wonderfully in this recipe.