Description
Cranberry Pecan Chicken Salad is a refreshing and flavorful dish that combines tender cooked chicken with the sweet tartness of dried cranberries, crunchy pecans, and crisp celery. Tossed in a creamy honey-Dijon dressing, this versatile salad is perfect for light lunches, sandwiches, or appetizer spreads.
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, ensuring even distribution of all components.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, salt, and pepper until the mixture is smooth and well blended.
- Toss Salad: Pour the dressing over the chicken mixture and toss gently to coat all ingredients evenly with the creamy dressing.
- Adjust Seasoning: Taste the salad and add more salt and pepper if needed to suit your preference.
- Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Serve 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 added color and flavor.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Customize the salad by adding chopped apples or grapes for extra sweetness.
- For a dairy-free option, substitute mayonnaise with a vegan mayo alternative.
