Description
This irresistible Cranberry Pecan Chicken Salad combines the sweetness of dried cranberries with the crunch of toasted pecans, all mixed with tender chicken in a creamy dressing. Perfect for a light lunch or a refreshing summer meal.
Ingredients
Scale
Chicken Salad:
- 2½ cups cooked shredded or chopped chicken (rotisserie or poached)
- ½ cup dried cranberries
- ½ cup chopped pecans (toasted for extra flavor)
- 2 celery stalks (finely diced)
- ¼ cup red onion (finely chopped)
Dressing:
- ½ cup mayonnaise
- 2 tablespoons plain Greek yogurt (optional, for tang)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, combine the chicken, cranberries, pecans, celery, and red onion.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Coat salad: Pour the dressing over the chicken mixture and toss until well coated.
- Chill: Refrigerate for at least 30 minutes before serving to let the flavors meld.
- Serve: Enjoy on croissants, lettuce wraps, or with crackers.
Notes
- For a lighter version, use all Greek yogurt or a low-fat mayo blend.
- Add chopped apples or grapes for an extra layer of sweetness.
- This salad keeps well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 7g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
