Description
A delightful blend of flavors and textures, this Creamy Cranberry Pecan Chicken Salad features a creamy dressing that pairs perfectly with tart cranberries and crunchy pecans.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup dried cranberries
- 1/2 cup pecans, chopped and toasted
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/2 cup celery, diced
- 1/4 cup green onions, sliced (plus extra for garnish)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Prepare the chicken by shredding it into bite-sized pieces.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes until golden brown and fragrant.
- Mix the dressing by combining mayonnaise and Greek yogurt in a large bowl until smooth.
- Combine the shredded chicken, diced celery, dried cranberries, and toasted pecans in the bowl, mixing until well coated.
- Season with salt and pepper to taste, then refrigerate for at least 30 minutes.
- Serve chilled, garnished with additional green onions.
Notes
- For a lighter option, substitute mayonnaise with avocado or vegan mayo.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Let the salad sit in the fridge for an hour before serving for better flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Cranberry, Pecan, Chicken Salad, Creamy, Salad Recipe