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Cranberry Pecan Chicken Salad

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This Cranberry Pecan Chicken Salad is a refreshing, satisfying mix of tender chicken, sweet-tart cranberries, crunchy pecans, and a creamy dressing. It’s perfect for sandwiches, lettuce wraps, or serving over greens.

Ingredients

  • 3 cups cooked chicken breast, shredded or chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans (toasted if desired)
  • 2 celery stalks, finely chopped
  • 1/4 cup red onion, finely diced (optional)
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Chop or shred the cooked chicken and place it in a large mixing bowl.
  2. Add dried cranberries, chopped pecans, celery, and red onion (if using) to the bowl.
  3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
  4. Pour the dressing over the chicken mixture and stir until well combined.
  5. Taste and adjust seasoning if needed.
  6. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  7. Serve on bread, croissants, crackers, or a bed of greens as desired.

Notes

  • Use Greek yogurt in place of mayo for a lighter version.
  • Toast the pecans to enhance their flavor.
  • Add halved red grapes for extra sweetness.
  • Use apple cider vinegar instead of lemon juice for a tangier taste.
  • Mix in quinoa or wild rice for a more filling salad.

Nutrition

Find it online: https://cookedbymaya.com/cranberry-pecan-chicken-salad/