Description
Cranberry Pecan Chicken Salad is a delightful and flavorful twist on the classic chicken salad recipe. This versatile dish combines tender cooked chicken, sweet dried cranberries, and crunchy toasted pecans, all bound together with a creamy and tangy dressing. Perfect for a light lunch, a satisfying snack, or a refreshing summer side, this Cranberry Pecan Chicken Salad is sure to delight your taste buds and keep you coming back for more.
Ingredients
- 2 cup cooked chicken breast, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
- Lettuce leaves, for serving
Instructions
1. In a large bowl, combine the diced cooked chicken breast, dried cranberries, chopped pecans, finely chopped red onion, and finely chopped celery.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until well blended.
3. Pour the dressing over the chicken salad mixture and toss gently until everything is evenly coated.
4. Cover the bowl and refrigerate the Cranberry Pecan Chicken Salad for at least 30 minutes to allow the flavors to meld.
5. When ready to serve, arrange lettuce leaves on a plate and scoop the chilled chicken salad onto the leaves.
Notes
The great thing about Cranberry Pecan Chicken Salad is its versatility. You can use Greek yogurt or cottage cheese in place of some or all of the mayonnaise. It does not freeze well due to the mayonnaise and delicate texture of the ingredients. You can serve it on whole grain wraps or as a topping for crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg