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Chicken Salad with Cranberries and Pecans Recipe

Chicken Salad with Cranberries and Pecans Recipe

A creamy, sweet-and-savory chicken salad made with tender chicken, dried cranberries, crunchy pecans, and a perfectly balanced dressing; ideal for lunches, sandwiches, or light dinners.
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Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Healthy Side Dishes & Salads
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked chicken Diced or shredded
  • 1/3 cup Dried cranberries Sweetened
  • 1/3 cup Pecans Lightly toasted and chopped
  • 1/4 cup Celery Finely chopped
  • 1/4 cup Red onion Finely diced
  • 1/2 cup Mayonnaise Adjust to taste
  • 1 tbsp Dijon mustard Optional but recommended
  • 1 tbsp Lemon juice Fresh
  • 1/4 tsp Salt Or to taste
  • 1/4 tsp Black pepper Freshly ground

Equipment

  • 1 Large mixing bowl
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Spoon or spatula

Method
 

  1. Combine cooked chicken, cranberries, pecans, celery, and red onion in a large mixing bowl.
  2. In a separate bowl, whisk mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
  3. Pour the dressing over the chicken mixture and gently fold until evenly coated.
  4. Taste and adjust seasoning or creaminess as needed.
  5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

• For a lighter version, replace half the mayonnaise with Greek yogurt.
• This salad keeps well in the refrigerator for up to 3 days in an airtight container.
• Serve as a sandwich filling, wrap, or over fresh greens for a complete meal.
Chicken Salad with Cranberries and Pecans Recipe
Chicken Salad with Cranberries and Pecans Recipe