Description
This cranberry pecan chicken salad combines tender, savory chicken with sweet-tart dried cranberries, crunchy pecans, and crisp celery in a creamy, tangy dressing. It’s the perfect lunch for meal prep or entertaining, delicious served in a sandwich, lettuce wrap, or with crackers.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 stalks celery, diced
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions
- Prep the Salad Ingredients: In a large bowl, combine the cooked chicken, dried cranberries, chopped pecans, diced celery, and finely chopped red onion. Gently toss to evenly distribute the ingredients.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well blended.
- Combine: Pour the dressing over the chicken mixture. Toss everything together until all the ingredients are evenly coated with the dressing.
- Chill: Cover and refrigerate the salad for at least 30 minutes. This allows the flavors to meld and the salad to become extra refreshing.
- Serve: Spoon the cranberry pecan chicken salad onto a croissant, wrap in crisp lettuce leaves, or enjoy with crackers for a satisfying meal or snack.
Notes
- For a lighter version, use Greek yogurt in place of mayonnaise.
- Rotisserie chicken works well for quick prep.
- Add diced apples for an extra crunch and touch of sweetness.
- The salad can be made up to a day in advance and stored in the fridge.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salads
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 11g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 56mg