Description
This Irresistible Cranberry Pecan Chicken Salad is a delightful mix of sweet and crunchy flavors, combining tender cooked chicken breast with dried cranberries, crunchy pecans, crisp celery, and red onion, all tossed in a creamy, tangy dressing. Perfect for a refreshing lunch or light dinner, it can be served on croissants, lettuce wraps, or over fresh greens. A quick, no-cook recipe that comes together in just 15 minutes, offering a satisfying blend of textures and tastes.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
Dressing Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded or chopped cooked chicken breast, dried cranberries, chopped pecans, finely chopped celery, and finely chopped red onion.
- Prepare Dressing: In a separate small bowl, whisk the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well combined.
- Mix Salad and Dressing: Pour the prepared dressing over the chicken and fruit mixture. Toss thoroughly to coat all ingredients evenly with the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling allows the flavors to meld beautifully, enhancing taste and texture.
- Serve: Garnish with fresh parsley if desired. Serve the salad on croissants, as lettuce wraps, or over a bed of fresh greens for a delicious and satisfying meal.
Notes
- For a lighter version, replace half of the mayonnaise with plain Greek yogurt to reduce fat and calories while retaining creaminess.
- Toasting the pecans before adding them to the salad brings out a deeper, nuttier flavor that complements the sweetness of the cranberries.
- This chicken salad can be stored in an airtight container in the refrigerator for up to 3 days without loss of texture or flavor.
