Cranberry Pecan Chicken Salad
Brighten your meals with a creamy Cranberry Pecan Chicken Salad, a delightful blend of tender chicken, sweet-tart cranberries, crunchy pecans, and crisp celery, all tossed in a tangy dressing. This refreshing summer recipe is perfect for quick lunches, picnics, or party platters, using leftover or rotisserie chicken for ease. Versatile and flavorful, this dish stands out among Chicken Salads for its balanced taste and simplicity. Whip up this Cranberry Chicken Salad for a delicious, crowd-pleasing option that’s ideal for warm-weather dining!
Ingredients
For the Salad:
- 3 cups cooked chicken breast or thigh, shredded or diced
- 1/2 cup dried cranberries roughly chopped
- 1/2 cup pecans chopped
- 1 stalk celery diced
- 2 green onions chopped (or 1/4 cup diced red onion)
For the Dressing:
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Notes
- Chill the Chicken: Use cold, cooked chicken for better texture in this salad.
- Uniform Chopping: Small, even pieces ensure every bite is balanced in these Chicken Salads.
- Balance the Dressing: Adjust lemon juice or honey to taste for a perfect sweet-tangy mix.
- Refrigerate Briefly: Chill for 30 minutes before serving to enhance flavors in this summer recipe.
- Toast the Pecans: A quick toast brings out their rich, nutty flavor.