Cranberry Pecan Chicken Salad
Ingredients
3 cups cooked chicken, shredded or diced
½ cup dried cranberries
½ cup pecans, roughly chopped
½ cup celery, finely diced
¼ cup red onion, finely diced
½ cup mayonnaise
¼ cup plain Greek yogurt
1 tablespoon honey
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Prepare the Chicken: Place the cooked chicken in a large mixing bowl. Dice or shred it into bite-sized pieces for an even texture.
Add the Crunch: Add dried cranberries, chopped pecans, celery, and red onion. Gently toss everything together.
Make the Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, honey, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy.
Combine: Pour the dressing over the chicken mixture. Stir gently until every ingredient is evenly coated.
Chill: Cover and refrigerate for at least 30 minutes. Chilling allows the flavors to blend and makes the salad even more refreshing.
Serve: Garnish with fresh parsley and serve chilled. Enjoy it in lettuce cups, between slices of toasted bread, with crackers, or over a bed of mixed greens.
Tips
Toast the pecans in a dry skillet for 3–5 minutes for deeper flavor and extra crunch. For a lighter version, replace some or all of the mayonnaise with Greek yogurt. You can also add diced apples or halved grapes for extra freshness and sweetness.
Servings
Makes 4–6 servings.
Nutritional Information
Approximately 350 calories per serving, depending on the type of mayonnaise and chicken used.
Benefits
Chicken provides protein, while pecans offer healthy fats and minerals. Cranberries add natural sweetness, and celery contributes freshness and crunch, making this salad satisfying and versatile.