Description
Cranberry Pecan Chicken Salad is a delicious and easy-to-make no-cook dish that combines tender cooked chicken with sweet dried cranberries, crunchy pecans, and a creamy tangy dressing. Perfect as a light lunch or a refreshing summer salad, this recipe offers a delightful balance of flavors and textures with wholesome ingredients, all ready in just 15 minutes.
Ingredients
Scale
Chicken Salad
- 2 cups cooked chicken (shredded or chopped)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/3 cup finely diced celery
- 1/4 cup finely chopped red onion
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large mixing bowl, combine the cooked chicken, dried cranberries, chopped pecans, diced celery, and finely chopped red onion to create the base of the salad.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until the dressing is smooth and well combined.
- Toss Salad: Pour the dressing over the chicken mixture and toss thoroughly until all ingredients are evenly coated with the creamy dressing.
- Season and Chill: Taste the salad and adjust seasoning if needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Serve the salad chilled on fresh lettuce leaves, as a sandwich filling, or with crackers for a tasty and satisfying meal.
Notes
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt to reduce fat while keeping creaminess.
- Add chopped apples or grapes to the salad for an extra burst of sweetness and a crunchy texture.
- Store the salad well covered in the refrigerator for up to 3 days to maintain freshness and flavor.
