Cranberry Pecan Chicken Salad Guide
Juicy chicken, sweet-tart cranberries, and crunchy pecans are tossed in a creamy, flavorful dressing to create a refreshing and satisfying salad. Enjoy it in sandwiches, wraps, over fresh greens, or as a standalone meal. The combination of savory, sweet, and nutty ingredients makes it perfect for lunches, light dinners, brunches, or meal prep.
Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Salad | Cooked chicken, chopped or shredded | 3 cups |
| Dried cranberries | ½ cup | |
| Pecans, coarsely chopped | ¾ cup | |
| Celery, finely chopped | 2 stalks | |
| Red onion, minced | ¼ cup | |
| Dressing | Mayonnaise | ½ cup |
| Plain Greek yogurt or sour cream | ¼ cup | |
| Dijon mustard | 1 tbsp | |
| Fresh lemon juice | 1 tbsp | |
| Salt | ½ tsp | |
| Black pepper | ¼ tsp | |
| Optional Mix-Ins | Apple, diced | 1 |
| Fresh parsley, chopped | 2 tbsp | |
| Honey | 1 tbsp | |
| Garlic powder | Pinch | |
| Seedless grapes, halved | Handful |
Directions
Step 1: Prepare the Ingredients
Simple ingredient meals
- Chop or shred the cooked chicken.
- Roughly chop the pecans, dice the celery, and finely mince the red onion.
- Measure out the cranberries and any optional ingredients you’d like to include.
Step 2: Toast the Pecans (Optional)
- Place a dry skillet over medium heat.
- Add the pecans and cook for 3–5 minutes, stirring frequently, until lightly toasted and aromatic.
- Remove from heat and let cool completely.
Step 3: Whisk Together the Dressing
- In a medium bowl, combine the mayonnaise, yogurt (or sour cream), Dijon mustard, lemon juice, salt, and pepper.
- Whisk until smooth.
- Taste and add honey if you’d like a touch more sweetness.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the chicken, cranberries, pecans, celery, and red onion.
- Toss gently so the ingredients are evenly distributed.
Step 5: Mix in the Dressing
- Pour the dressing over the chicken mixture.
- Fold everything together until well coated and creamy.
Step 6: Chill and Serve
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for the best flavor.
- Serve cold in sandwiches, wraps, lettuce cups, or over a bed of greens.
