Cranberry Pecan Chicken Salad.
Ingredients
For the Salad
3 cups cooked chicken breast, shredded or diced
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
2 celery stalks, finely diced
1/4 cup red onion, finely diced
2 tablespoons fresh parsley, chopped
For the Dressing
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large mixing bowl, combine the cooked chicken, dried cranberries, toasted pecans, celery, red onion, and parsley.
In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper until smooth and creamy.
Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
Taste and adjust seasoning if needed.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Serve chilled on croissants, sandwich bread, wraps, crackers, lettuce leaves, or over mixed greens.