Cranberry Pecan Chicken Salad
This Cranberry Pecan Chicken Salad is a delightful blend of sweet, savory, and crunchy that’s perfect for Light Lunches or any time you crave something quick and satisfying. I love how easy it is to make and how versatile it is for sandwiches, wraps, or salads.
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
- 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
- In a large bowl, combine the shredded chicken, dried cranberries, chopped pecans, celery, and red onion.
- In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and toss gently to combine all ingredients evenly.
- Taste and adjust seasoning with more salt and pepper if needed.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
- Serve chilled on a bed of greens, in sandwiches, wraps, or with crackers. Garnish with fresh parsley or green onions if desired.
Notes
- Swap pecans for walnuts or almonds as preferred.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Add a squeeze of fresh lemon juice or a pinch of cayenne pepper for extra zing.
- Extra dried cranberries or a splash of maple syrup can enhance sweetness.
- For creamier texture, add cream cheese or sour cream.
- Store in an airtight container in the refrigerator for up to 3 days; do not freeze.
- Enjoy cold—no reheating needed.