Description
This Cranberry Pecan Chicken Salad is a delightful combination of tender chicken, sweet cranberries, crunchy pecans, and a creamy dressing with a hint of tanginess. It’s perfect for a light lunch or as a make-ahead meal prep option.
Ingredients
Scale
Chicken Salad:
- 2 cups cooked chicken breast, chopped or shredded
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 2 green onions, sliced
- 1 celery stalk, diced
- Juice of 1/2 lemon
Instructions
- Combine Ingredients: In a large mixing bowl, combine the chicken, cranberries, pecans, green onions, and celery.
- Make Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, garlic powder, onion powder, lemon juice, salt, and pepper until smooth.
- Coat Salad: Pour the dressing over the chicken mixture and stir until evenly coated. Adjust seasoning if needed.
- Chill: Refrigerate for at least 30 minutes to meld flavors.
- Serve: Enjoy on its own, in lettuce wraps, on croissants, or with crackers.
Notes
- For a lighter version, use all Greek yogurt instead of mayonnaise.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 9g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
