Here’s a simple, tasty cranberry pecan chicken salad you can make in about 10–15 minutes.
🥗 Cranberry Pecan Chicken Salad
🍗 Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 1/3 cup dried cranberries
- 1/3 cup pecans (chopped, lightly toasted if possible)
- 1/3 cup celery (finely diced)
- 2–3 tbsp red onion (optional, finely chopped)
🥄 Dressing
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tsp Dijon mustard
- 1 tsp honey (optional, for sweetness)
- Salt & black pepper to taste
- A squeeze of lemon juice (optional but brightens flavor)
👩🍳 Instructions
- In a large bowl, combine chicken, cranberries, pecans, celery, and onion.
- In a separate small bowl, mix all dressing ingredients until smooth.
- Pour dressing over the chicken mixture and stir until evenly coated.
- Chill for 20–30 minutes for best flavor (optional but recommended).
🍽️ How to serve
- In a sandwich or wrap
- On top of lettuce as a salad
- With crackers as a snack
- In a croissant for a richer version
💡 Quick tips
- Toasting the pecans makes a big difference in flavor
- Greek yogurt makes it higher in protein and lighter
- Add grapes or apple chunks if you want extra sweetness and crunch
If you want, I can also give you a high-protein version for weight loss or muscle gain, or a restaurant-style copycat recipe that tastes even richer.
