Description
A quick and flavorful Cranberry Pecan Chicken Salad combining shredded chicken with sweet dried cranberries, crunchy pecans, and a creamy honey Dijon dressing. Perfect for a light lunch or a tasty sandwich filling.
Ingredients
Scale
Salad Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced
Dressing Ingredients
- 3/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional: fresh parsley or green onions for garnish
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded chicken, dried cranberries, chopped pecans, finely chopped celery, and diced red onion until evenly distributed.
- Prepare the Dressing: In a separate small bowl, whisk the mayonnaise, honey, Dijon mustard, salt, and pepper together until the mixture is smooth and well blended.
- Mix Dressing with Salad: Pour the prepared dressing over the chicken mixture, then gently toss everything together to coat all the ingredients evenly with the dressing.
- Season to Taste: Taste the salad and adjust seasoning by adding more salt and pepper if needed to achieve your desired flavor balance.
- Refrigerate: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
- Serve: Serve the chilled chicken salad on a bed of greens, inside sandwiches or wraps, or alongside crackers. Garnish with fresh parsley or green onions if desired for added color and freshness.
Notes
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Refrigerating the salad enhances the flavor but it can be served immediately if needed.
- Add fresh herbs like parsley or green onions for extra flavor and visual appeal.
- Ensure chicken is fully cooked and cooled before preparing the salad.
- This salad keeps well for up to 2 days refrigerated in an airtight container.
