Description
A refreshing and flavorful chicken salad combining tender shredded chicken with sweet dried cranberries, crunchy pecans, and a creamy dressing—perfect for sandwiches, wraps, or light lunches.
Ingredients
3 cups cooked chicken, shredded or chopped
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/2 cup celery, finely chopped
1/4 cup red onion, finely diced
3/4 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Optional: fresh parsley or green onions for garnish
Instructions
- In a large bowl, combine the shredded chicken, dried cranberries, chopped pecans, celery, and red onion.
- In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and toss gently to combine all ingredients evenly.
- Taste and adjust seasoning with more salt and pepper if needed.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
- Serve chilled on a bed of greens, in sandwiches, wraps, or with crackers. Garnish with fresh parsley or green onions if desired.
Notes
Swap pecans for walnuts or almonds as preferred.
Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
Add a squeeze of fresh lemon juice or a pinch of cayenne pepper for extra zing.
Extra dried cranberries or a splash of maple syrup can enhance sweetness.
For creamier texture, add cream cheese or sour cream.
Store in an airtight container in the refrigerator for up to 3 days; do not freeze.
Enjoy cold—no reheating needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
