Description
A refreshing and easy-to-make Cranberry Pecan Chicken Salad featuring tender chicken, sweet dried cranberries, crunchy pecans, and a creamy honey-Dijon dressing. Perfect for a light lunch or gathering, this salad can be enjoyed on its own, in sandwiches, or with crackers.
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, combine the shredded chicken, dried cranberries, chopped pecans, celery, and red onion to form the base of the salad.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, salt, and pepper until the dressing is smooth and well blended.
- Mix Salad and Dressing: Pour the prepared dressing over the chicken mixture and toss gently to evenly coat all the ingredients with the creamy dressing.
- Adjust Seasoning: Taste the salad and add more salt and pepper if necessary to balance the flavors perfectly.
- Chill the Salad: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and improve the texture before serving.
- Serve: Serve the chicken salad chilled, either on a bed of greens, as a sandwich or wrap filling, or with crackers. Garnish with fresh parsley or green onions, if desired, for added color and freshness.
Notes
- Use Greek yogurt instead of mayonnaise for a healthier, lighter option.
- For extra crunch, toast the pecans lightly before adding.
- Chicken can be roasted, grilled, or poached according to preference before shredding.
- Great served chilled, making it ideal for meal prep or picnics.
- Adjust honey amount to taste for more or less sweetness.
