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Cranberry and Pecan Chicken Salad

A delicious and refreshing salad that combines tender chicken with sweet dried cranberries and crunchy pecans, perfect for a light meal or picnic.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked chicken breast, shredded or diced Use leftover chicken for convenience.
  • 1/2 cup Dried cranberries
  • 1/2 cup Pecans, chopped Roast for richer flavor if desired.
  • 1/2 cup Mayonnaise Adjust amount for desired creaminess.
  • 1/2 cup Celery, finely chopped
  • 1/4 cup Red onion, finely chopped
  • 1 tablespoon Dijon mustard Adjust to taste.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Black pepper Adjust to taste.

Method
 

Preparation
  1. Step 1: In a large mixing bowl, shred or dice the cooled cooked chicken breast.
  2. Step 2: Add finely chopped celery, red onion, and chopped pecans to the bowl and toss to combine.
  3. Step 3: Gently mix in the dried cranberries.
  4. Step 4: In a small bowl, prepare the dressing by mixing mayonnaise with Dijon mustard, salt, and black pepper until smooth.
  5. Step 5: Pour the dressing over the chicken mixture and gently fold until everything is coated.
  6. Step 6: Taste and adjust the seasoning as needed.
  7. Step 7: Chill the salad in the fridge for 15–30 minutes before serving.

Notes

Serve on a bed of greens, in a sandwich, or with crackers. Store in an airtight container in the fridge for up to 3 days. Consider storing dressing separately to avoid sogginess.