Description

This Cranberry Pecan Chicken Salad is a delightful mix of flavors and textures, perfect for a light and satisfying meal. Tender chicken, sweet dried cranberries, crunchy pecans, and crisp veggies are tossed in a creamy dressing with a hint of tangy Dijon mustard and lemon juice.

Ingredients

For the Salad:

3 cups cooked chicken breast (shredded or chopped)
1/2 cup dried cranberries
1/2 cup chopped pecans (toasted)
2 celery stalks (finely diced)
1/4 cup red onion (finely diced)

For the Dressing:

1/2 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and black pepper to taste

Chopped fresh parsley for garnish (optional)

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Instructions

In a large mixing bowl, combine the chicken, cranberries, pecans, celery, and red onion.

In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.

Pour the dressing over the chicken mixture and toss until everything is well coated.
Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving.
Garnish with chopped parsley if desired.
Serve on croissants, in lettuce wraps, with crackers, or over a bed of greens.

Notes

You can use rotisserie chicken for convenience.
Toasting the pecans enhances their flavor and crunch.
This salad keeps well in the fridge for up to 3 days.