Description
This Cranberry Pecan Chicken Salad is a quick, flavorful, and nutritious dish combining tender shredded chicken with sweet dried cranberries, crunchy pecans, and a creamy honey-Dijon dressing. Perfect for a light lunch, sandwich filling, or a delightful addition to salads and wraps.
Ingredients
Scale
Main 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
- 3/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley or green onions for garnish
Instructions
- Combine Chicken and Mix-ins: In a large bowl, combine the shredded chicken, dried cranberries, chopped pecans, finely chopped celery, and diced red onion, ensuring all ingredients are evenly distributed.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, honey, Dijon mustard, salt, and pepper until the mixture is smooth and creamy.
- Dress the Salad: Pour the dressing over the chicken mixture and gently toss until all components are evenly coated with the creamy dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning by adding more salt and pepper if needed to suit your preference.
- Chill to Meld Flavors: Refrigerate the chicken salad for at least 30 minutes to allow the flavors to blend and develop fully.
- Serve: Serve the salad chilled on a bed of greens, as a sandwich or wrap filling, or alongside crackers. Garnish with fresh parsley or green onions if desired for extra freshness and color.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Use freshly cooked chicken or leftover roasted chicken for convenience.
- Toast the pecans lightly to enhance crunch and flavor.
- This salad can be prepared one day ahead to deepen flavors.
- Variations include adding apples for sweetness or using walnuts instead of pecans.
