Description
Cranberry Pecan Chicken Salad is a refreshing, sweet, and savory salad made with tender chicken, crunchy pecans, and dried cranberries. This easy-to-make dish is perfect for a light lunch, served in croissants, rolls, or enjoyed on its own. With a creamy, tangy dressing and a hint of honey, it’s sure to be a hit at your next meal.
Ingredients
- Cooked boneless skinless chicken breast (shredded or chopped)
- Dried cranberries, roughly chopped
- Pecans, chopped
- 1 stalk celery, diced
- 2 green onions, chopped
- Mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Salt, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
-
Prepare the Ingredients:
Chop the cooked chicken, pecans, dried cranberries, celery, and green onions into small bite-sized pieces. -
Mix the Chicken Salad:
In a large bowl, combine the chicken, chopped pecans, cranberries, celery, and green onions. Mix together well. -
Make the Dressing:
In a smaller bowl, whisk together mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until fully combined. -
Combine the Salad and Dressing:
Pour the dressing mixture over the chicken mixture and stir well to coat everything evenly. -
Serve and Enjoy:
Scoop the salad onto croissants, fluffy rolls, or enjoy it on its own.
Optional Toasting of Pecans:
For extra flavor, place pecans in a pan over medium heat. Lightly spray with cooking oil and heat for 3-4 minutes, stirring frequently. Move to a cutting board and chop them before adding to the salad.
Notes
- This salad can be stored in the fridge for up to 2 days.
- You can substitute Greek yogurt for mayonnaise for a lighter option.
- For added flavor, try adding a handful of diced apples or grapes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American