Description
This Cranberry Pecan Chicken Salad Recipe is a delightful blend of flavors and textures, perfect for a light lunch or sandwich filling. Tender chicken, sweet cranberries, crunchy pecans, and a creamy dressing come together to create a satisfying dish.
Ingredients
Scale
Chicken Salad:
- 3 cups cooked chicken breast, chopped or shredded
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped and toasted
- 2 green onions, thinly sliced
- 1/2 cup celery, diced
Dressing:
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Lettuce leaves or croissants for serving.
Instructions
- Prepare the Salad: In a large bowl, combine chicken, cranberries, pecans, green onions, and celery.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, pepper, and garlic powder until smooth.
- Combine: Pour dressing over chicken mixture and stir until everything is evenly coated.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve: Enjoy over crisp lettuce leaves for a light option or scoop onto croissants for hearty sandwiches.
Notes
- You can use Greek yogurt in place of half the mayonnaise for a lighter version.
- Walnuts or almonds can be substituted for pecans.
- This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 9g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
