Description
Cranberry Chicken Salad with Pecans is a delightful combination of tender chicken, sweet cranberries, and crunchy pecans, all brought together with a creamy dressing. Perfect for sandwiches, wraps, or over greens, this dish is a refreshing, satisfying meal.
Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
In a large mixing bowl, combine the cooked chicken, dried cranberries, chopped pecans, celery, and red onion.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until smooth and well combined.
- Pour the dressing over the chicken mixture and stir until all ingredients are evenly coated.
- Taste and adjust seasoning if needed, adding more salt, pepper, or honey to your preference.
- Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together.
- Serve the salad on your favorite bread, in a wrap, or over a salad bed for a lighter option.
Notes
- Add fresh herbs: Try adding chopped parsley, dill, or thyme to enhance the flavor.
- Make it a lighter version: Substitute Greek yogurt for mayonnaise for a tangy twist and fewer calories.
- Use different nuts: Walnuts, almonds, or cashews work well if you prefer a different nut to pecans.
- Use fresh chicken: For an even fresher taste, cook chicken breast and chop or shred it yourself instead of using pre-cooked chicken.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
