Description

This Cranberry Pecan Chicken Salad is a delicious and refreshing dish combining tender cooked chicken breast with sweet dried cranberries, crunchy pecans, and crisp vegetables. Tossed in a creamy, tangy dressing made with mayonnaise, Greek yogurt, and Dijon mustard, it offers a perfect balance of flavors and textures. Ideal for a quick lunch or light dinner, it can be enjoyed on its own, in lettuce wraps, or served over a bed of greens for a nutritious gluten-free meal.

Ingredients

Scale

Salad Ingredients

3 cups cooked chicken breast, shredded or chopped
½ cup dried cranberries
½ cup chopped pecans
2 celery stalks, finely diced
¼ cup red onion, finely diced

Dressing Ingredients

½ cup mayonnaise
2 tablespoons plain Greek yogurt (optional for creaminess)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon garlic powder
Salt and black pepper to taste

Garnish

Chopped fresh parsley (optional)

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Instructions

Combine Salad Ingredients: In a large mixing bowl, add the shredded or chopped cooked chicken, dried cranberries, chopped pecans, finely diced celery, and finely diced red onion. Gently mix to distribute ingredients evenly.
Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt (if using), Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth and well combined.
Mix Salad and Dressing: Pour the prepared dressing over the chicken mixture. Stir thoroughly until all ingredients are evenly coated with the dressing.
Adjust Seasoning: Taste the salad and adjust salt and pepper as needed to balance the flavors according to your preference.
Chill the Salad: Cover the bowl and refrigerate the chicken salad for at least 30 minutes. This allows the flavors to meld and the salad to firm up slightly.
Serve and Garnish: Before serving, give the salad a gentle stir and garnish with chopped fresh parsley if desired. Serve chilled as a sandwich filling, over greens, or with lettuce wraps.

Notes

This salad pairs wonderfully with croissants, lettuce wraps, or a bed of fresh greens for versatile serving options.
For a lighter, lower-fat version, substitute all the mayonnaise with plain Greek yogurt.
To enhance texture and flavor, toast the pecans lightly before chopping and adding to the salad.