Description

This Irresistible Cranberry Pecan Chicken Salad is a delightful blend of tender chicken breast, sweet dried cranberries, crunchy toasted pecans, and fresh vegetables tossed in a creamy, tangy dressing. Perfect for a light lunch or a flavorful main course, this salad combines sweet, savory, and crunchy textures that everyone will love. It’s easy to prepare, gluten-free, and can be enjoyed in sandwiches, wraps, or on a bed of greens.

Ingredients

Scale

Chicken Salad

3 cups cooked chicken breast, diced or shredded
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley (optional)

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Instructions

Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and black pepper until the mixture becomes smooth and creamy, forming a flavorful base for the salad.
Combine Ingredients: Add the cooked chicken, dried cranberries, toasted chopped pecans, finely diced celery, and red onion to the bowl with the dressing. Gently stir everything together to ensure that the chicken and other ingredients are evenly coated with the creamy dressing.
Chill to Blend Flavors: Cover the bowl with a lid or plastic wrap and refrigerate the chicken salad for at least 30 minutes. This resting time allows the flavors to meld beautifully, enhancing the overall taste.
Final Touch and Serve: Before serving, give the salad a gentle stir once more. Garnish with chopped fresh parsley if desired to add a pop of color and fresh flavor. Serve as a sandwich filling, in wraps, lettuce cups, or over a bed of greens.

Notes

This chicken salad is versatile and can be served in sandwiches, wraps, lettuce cups, or over greens.
Toasting the pecans enhances their flavor and adds a delightful crunch to the salad.