🥗 Cranberry Pecan Chicken Salad
A creamy, crunchy chicken salad with sweet dried cranberries and toasted pecans. It works well for lunch, sandwiches, wraps, or as a light dinner.
Ingredients — 4 servings
- 3 cups cooked chicken, shredded or diced
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- â…“ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tbsp honey
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- Salt and black pepper, to taste
Method
- Toast the pecans: Place them in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Let them cool.
- Make the dressing: Mix mayonnaise, Greek yogurt, honey, lemon juice and Dijon mustard.
- Combine: Put chicken, cranberries, pecans, celery and onion in a large bowl.
- Add dressing: Pour the dressing over everything and gently toss until evenly coated.
- Season: Add salt and pepper to taste.
- Chill: Refrigerate for 30 minutes before serving. This allows the flavors to blend.
Easy variations
- Add diced apple or grapes for extra sweetness and freshness.
- Replace pecans with walnuts or almonds.
- Add a little curry powder for a savory twist.
- For a lighter version, increase the Greek yogurt and reduce the mayonnaise.
- Serve over lettuce, in a sandwich, or inside a tortilla wrap.
Tip: If using leftover chicken, make sure it has been refrigerated promptly and use it within a safe storage period.
