Description
Cranberry Pecan Chicken Salad is a creamy, crunchy, and slightly sweet dish made with tender chicken, dried cranberries, toasted pecans, and a tangy dressing. It’s perfect for sandwiches, wraps, or served over greens.
Ingredients
- 3 cups cooked chicken breast, chopped or shredded
- 1/2 cup dried cranberries
- 1/2 cup chopped toasted pecans
- 1/2 cup celery, finely diced
- 2 tbsp red onion, minced (optional)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream (optional)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional additions:
- 1 tbsp chopped fresh herbs (parsley, dill, or thyme)
- 1/2 cup diced apples
- 2 green onions, sliced
Instructions
- In a large bowl, combine chicken, cranberries, pecans, celery, and red onion.
- In a separate bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, salt, and pepper until smooth.
- Pour dressing over the chicken mixture and stir until well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Stir before serving and adjust seasoning if needed. Serve chilled in sandwiches, wraps, or over greens.
Notes
- Use rotisserie chicken for added flavor and convenience.
- Add apples or grapes for extra freshness and crunch.
- Swap pecans with walnuts or almonds if preferred.
- Use all Greek yogurt for a lighter version.
- Best served cold; not recommended for freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
