Creamy Cranberry Pecan Chicken Salad
A balanced salad combining creamy texture, crunch, and sweet-tangy flavor. Shredded chicken, celery, cranberries, and pecans are mixed with a mayonnaise-yogurt dressing for a versatile lunch or dinner option.
Servings: 4 servings
Calories: 350kcal
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup celery, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine shredded chicken, celery, cranberries, and pecans in a large mixing bowl.
- Whisk mayonnaise, yogurt, Dijon mustard, honey, salt, and pepper in a smaller bowl.
- Pour dressing over chicken mixture and fold until evenly coated.
- Refrigerate for 30 minutes to chill and meld flavors.
- Serve over greens or in sandwiches/wraps.
Notes
Use freshly baked or poached chicken for best texture.
Chop pecans evenly for consistent crunch.
Adjust sweetness with additional honey if desired.
Chiller for at least 30 minutes before serving.
Chop pecans evenly for consistent crunch.
Adjust sweetness with additional honey if desired.
Chiller for at least 30 minutes before serving.