Cranberry Pecan Chicken Salad That’s Fast, Fresh & Full of Flavor
Cranberry Pecan Chicken Salad is that perfect mix of sweet and savory you’ve been craving. Ready in just 15 minutes, keep it simple or dress it up—either way, it’s delicious.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Main Dishes
- Method: No-Cook
- Cuisine: American
Ingredients
- 3 cup cooked chicken breast – OR rotisserie chicken, pulled
- 2 celery stalks – cut down the middle and sliced
- 3 tbsp red onion – minced
- 1/2 apple – chopped
- 1/3 cup dried cranberries – chopped
- 1/4 cup plain Greek yogurt – OR light sour cream
- 1/2 cup light mayonnaise
- 1 tsp Dijon mustard
- 2 tsp fresh parsley – minced
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped pecans – toasted or candied
Instructions
1. In a large mixing bowl, combine the cooked chicken, celery, red onion, apple, and dried cranberries.
2. In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, Dijon mustard, parsley, onion powder, salt, and pepper.
3. Pour the dressing into the large bowl and toss to combine.
4. Refrigerate for 1 hour, then fold in the toasted pecans just before serving.
Notes
Leftover turkey works great in place of chicken.
To store, keep the salad in an airtight container in the refrigerator for up to 3 to 4 days.
Avoid freezing; the yogurt-based dressing and fresh ingredients may lose texture when thawed.
Keep toasted pecans separate until ready to serve to maintain crunch.
Find it online: https://cookingwithramsay.com/cranberry-pecan-chicken-salad/