Description
A quick and delicious Cranberry Pecan Chicken Salad combining tender cooked chicken with sweet dried cranberries, crunchy pecans, and a creamy honey-Dijon dressing, perfect for sandwiches, wraps, or served on greens.
Ingredients
Scale
Salad
- 3 cups cooked chicken, shredded or chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced
Dressing
- 3/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley or green onions
Instructions
- Combine salad ingredients: In a large bowl, mix together the shredded chicken, dried cranberries, chopped pecans, finely chopped celery, and diced red onion until evenly distributed.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, honey, Dijon mustard, salt, and pepper until the mixture is smooth and well combined.
- Mix dressing with salad: Pour the prepared dressing over the chicken mixture, then gently toss all ingredients to ensure the dressing coats everything evenly without breaking up the pieces.
- Season to taste: Taste the salad and add more salt or pepper if needed to balance the flavors according to your preference.
- Chill to meld flavors: Cover the bowl and refrigerate the salad for at least 30 minutes, allowing the flavors to blend together and the salad to chill properly.
- Serve and garnish: Serve the salad chilled, either on a bed of fresh greens, as a filling for sandwiches or wraps, or alongside crackers. Garnish with fresh parsley or green onions if desired for added freshness and color.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Refrigeration time enhances flavor melding but can be skipped if short on time.
- Toast pecans lightly for extra crunch and depth of flavor.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- Adjust sweetness by varying the amount of honey to your taste.
