Cranberry Pecan Chicken Salad
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup celery, finely chopped
- 1/2 cup mayonnaise
- 2–3 tbsp plain yogurt or sour cream (optional for lighter texture)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and black pepper to taste
Optional Add-ins
- Chopped apples or grapes
- Lettuce for serving
- Croissants, sandwich bread, or crackers
Instructions
- In a large bowl, combine chicken, cranberries, pecans, and celery.
- In a small bowl, mix mayonnaise, yogurt/sour cream, Dijon mustard, lemon juice, salt, and pepper.
- Pour dressing over the chicken mixture and stir until evenly coated.
- Chill for 20–30 minutes for best flavor.
- Serve in sandwiches, wraps, lettuce cups, or with crackers.
Quick Tip
Toast the pecans in a dry pan for 2–3 minutes to make the flavor richer.
If you want, I can also share:
- a healthy/light version
- a sweet deli-style version
- a copycat chicken salad chick style recipe
- or a recipe with grapes and apples.
