Cranberry Pecan Chicken Salad
A creamy, slightly sweet chicken salad with crunchy pecans and chewy dried cranberries. It works well for sandwiches, wraps, lettuce cups, or served over a bed of greens.
Ingredients
- 3 cups cooked chicken, shredded or chopped
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1–2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup finely diced celery
- 2 tablespoons finely diced red onion
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Prepare the chicken: Use cooked, cooled chicken and cut or shred it into bite-sized pieces. Rotisserie chicken works especially well.
- Make the dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, Dijon mustard, and garlic powder.
- Add the filling: Stir in the chicken, dried cranberries, chopped pecans, celery, and red onion.
- Season: Add salt and black pepper to taste. Mix gently until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes. Chilling allows the flavors to blend and makes the salad even better.
Serving Ideas
Serve it on toasted bread or croissants, spoon it into lettuce leaves, make a wrap, or serve it over mixed greens. For extra crunch, add diced apple or grapes.
Tip: If the salad seems too thick after chilling, stir in a small spoonful of Greek yogurt or mayonnaise before serving.
