Cranberry Pecan Chicken Salad
This Cranberry Pecan Chicken Salad is a perfect combination of savory and sweet, featuring tender chicken, tart cranberries, crunchy pecans, and a creamy dressing. It’s a fantastic option for sandwiches, wraps, or served on a bed of greens.
Time Required:
Prep Time: 15 minutes
Cook Time: 15 minutes (if cooking chicken)
Total Time: 30 minutes
Ingredients:
For the Salad:
2 cups cooked chicken breast, shredded or cubed
½ cup dried cranberries
½ cup pecans, chopped
¼ cup celery, finely chopped
¼ cup red onion, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
For the Dressing:
½ cup mayonnaise (or Greek yogurt for a lighter version)
1 tablespoon Dijon mustard
1 teaspoon honey (optional, for added sweetness)
1 tablespoon fresh lemon juice
½ teaspoon garlic powder
Instructions:
1. Prepare the Chicken: If not using pre-cooked chicken, cook 2 boneless, skinless chicken breasts by boiling, baking, or pan-searing. Let cool, then shred or chop into bite-sized pieces.
2. Mix the Dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, honey, lemon juice, and garlic powder until smooth.
3. Assemble the Salad: In a large mixing bowl, combine chicken, cranberries, pecans, celery, red onion, salt, and black pepper.
4. Add Dressing: Pour the dressing over the salad mixture and stir until everything is evenly coated.
5. Chill & Serve: For best flavor, refrigerate for at least 30 minutes before serving. Serve on bread, croissants, lettuce wraps, or with crackers.
Nutritional Information
Calories: ~320
Protein: ~25g
Carbohydrates: ~12g
Fat: ~20g
Fiber: ~2g
Sugar: ~7g
Notes & Tips:
Chicken Options: Rotisserie chicken works great for convenience. You can also use grilled or baked chicken.
Nut-Free Option: Substitute pecans with sunflower seeds or leave them out.
Dressing Variations: Swap mayo with Greek yogurt for a healthier twist or add a little sour cream for extra tang.
Make-Ahead: This salad keeps well in the fridge for up to 3 days in an airtight container.