This easy cranberry pecan chicken salad recipe is a delightful blend of tender chicken, sweet dried cranberries, crunchy pecans, and crisp celery, all tossed in a creamy dressing. It's perfect for sandwiches, salads, or snacking.
- Keyword Focus: Cranberry Pecan Chicken Salad, Easy Chicken Salad, Sweet Chicken Salad, Nutty Chicken Salad, Lunch Recipe.
Yields: 4-6 servings Prep time: 15 minutes Cook time: 20 minutes (if cooking chicken)
Ingredients:
- 2 cups cooked and shredded or diced chicken (rotisserie chicken works great)
- ½ cup mayonnaise (or Greek yogurt for a healthier option)
- ¼ cup plain Greek yogurt (optional, to lighten the dressing)
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard (optional)
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup dried cranberries, roughly chopped if large
- ½ cup chopped pecans, toasted for extra flavor (optional)
- ½ cup diced celery
- ¼ cup chopped red onion or green onion (optional)
- 2 tablespoons chopped fresh parsley or dill (optional)
Equipment:
- Large mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
Instructions:
- Cook Chicken (if needed): If you don't have pre-cooked chicken, you can bake, boil, or poach chicken breasts or thighs until cooked through. Let cool and then shred or dice.
- Prepare Ingredients: In a large mixing bowl, combine the cooked chicken, dried cranberries, chopped pecans, diced celery, and chopped onion (if using).
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise (and Greek yogurt, if using), lemon juice, Dijon mustard (if using), garlic powder, salt, and pepper until smooth.
- Combine: Pour the dressing over the chicken mixture in the large bowl. Stir gently until everything is well coated.
- Add Herbs (optional): If using, stir in the chopped fresh parsley or dill.
- Chill and Serve: Cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve on lettuce leaves, in sandwiches, on crackers, or enjoy as is.
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