Here’s a delicious cranberry pecan chicken salad that’s perfect for sandwiches, wraps, croissants, or served over greens.
Ingredients
- 3 cups cooked chicken, shredded or diced
- ½ cup dried cranberries
- ½ cup chopped pecans, toasted if desired
- 2 celery stalks, finely diced
- 2 green onions, sliced (optional)
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt (or use all mayonnaise)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the chicken, cranberries, pecans, celery, and green onions.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture and stir until evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld.
Serving Ideas
- On buttery croissants
- Between slices of whole-grain bread
- In lettuce cups for a low-carb meal
- Stuffed into pita pockets
- Over mixed greens with extra pecans and cranberries
Makes: 4–6 servings
Tip: For extra crunch, add a diced apple just before serving. For a sweeter salad, increase the dried cranberries to ¾ cup or drizzle in a little more honey.
