When it comes to comfort food, a chicken salad always holds a special place in my heart. It’s something about the creaminess, the crunch, and the perfect balance of flavors that just makes it feel like home. I remember the first time I made this Cranberry Pecan Chicken Salad – I was having one of those hectic afternoons, trying to juggle work and personal time. But when I sat down to enjoy this dish, everything seemed to slow down, and I realized how simple joys can be the best therapy.
So, if you’re looking for a dish that’s quick, delicious, and a little bit fancy, this Cranberry Pecan Chicken Salad is all you need. It’s perfect for those days when you need a little pick-me-up or when you’re just craving something refreshing. Plus, it’s an easy recipe to make and keeps well in the fridge, so it’s great for meal prepping or a light lunch.
What You’ll Need
Before we get started, let’s gather everything for this simple yet delightful dish. You’ll need:
- 2 cups cooked chicken breast, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
- Lettuce leaves, for serving
I love using cooked chicken breast for this because it’s lean, and it takes less time to prepare if you have leftover chicken from a previous meal. But hey, if you don’t have time for that, store-bought rotisserie chicken works just fine!
How to Make It
Now, let’s get down to business. Here’s the step-by-step guide to putting together this easy chicken salad:
- In a large mixing bowl, toss together your diced chicken, cranberries, chopped pecans, finely chopped red onion, and celery. I find that the sweetness of the cranberries and the crunch of the pecans really make this salad feel special, but it’s the combo of these ingredients that really gives this dish its unique flavor.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and honey. Add a pinch of salt and pepper to taste. This dressing is the magic sauce that ties everything together. It’s creamy with a hint of tang from the mustard, and the honey adds just the right amount of sweetness. Whisk until it’s smooth and well combined.
- Now, pour the dressing over your chicken salad mixture. Use a spoon or spatula to gently toss everything together. The goal is to make sure each piece of chicken is coated with that rich dressing, but not to let it get too soggy.
- Cover the bowl and refrigerate the salad for at least 30 minutes. This helps the flavors meld together, making the salad even tastier.
- When you’re ready to serve, place a few lettuce leaves on a plate and spoon that beautiful chicken salad right on top. The lettuce not only adds a refreshing crunch, but it also gives the dish a vibrant pop of color that makes everything feel more indulgent.
Tips for Serving and Storing
This dish is incredibly versatile. You can serve it as a light lunch on its own or pair it with a fresh side salad or some crispy bread for a fuller meal. It’s also great for potlucks, picnics, or even as a quick dinner when you don’t want to spend too much time in the kitchen.
If you have leftovers (and it’s likely you will, since this recipe makes quite a bit), store the salad in an airtight container in the refrigerator for up to 3 days. Just be sure to keep the lettuce separate, as it can get soggy if mixed in with the salad.
The beauty of this recipe lies in its simplicity, but also in its adaptability. You can swap the pecans for walnuts or almonds, or even add a little feta cheese for extra richness. I’ve made this with a squeeze of lemon juice for a zesty twist, and it always hits the spot.
Final Thoughts
There’s something truly comforting about making a dish like this. Whether you’re making it for yourself after a long day, or sharing it with a loved one, it always brings a little joy to the moment. And let’s be real – it’s a dish that’s just as easy to throw together as it is to enjoy. You get that lovely balance of sweet, savory, and crunchy, all in one bite.
So next time you’re in need of a simple, satisfying recipe that doesn’t take much effort but delivers big on flavor, give this Cranberry Pecan Chicken Salad a try. It might just become your go-to recipe when you need a little pick-me-up too.
Enjoy, and don’t forget to make it your own!
Cranberry Pecan Chicken Salad
Ingredients
Chicken Salad Ingredients
- 2 cups cooked chicken breast, diced Use cooked, diced chicken breast
- 1/2 cup dried cranberries Ensure they are unsweetened
- 1/2 cup pecans, chopped Chop the pecans into small pieces
- 1/4 cup red onion, finely chopped Finely chop the red onion
- 1/4 cup celery, finely chopped Finely chop the celery
- 1/4 cup mayonnaise Use regular or light mayonnaise
- 1 tablespoon Dijon mustard Dijon mustard adds a tangy flavor
- 1 tablespoon honey Honey balances the tanginess of the mustard
- Salt and pepper Add to taste
- Lettuce leaves For serving
Instructions
Assembly
- In a large bowl, combine the diced chicken breast, dried cranberries, chopped pecans, finely chopped red onion, and finely chopped celery.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the chicken salad mixture and toss until everything is evenly coated.
- Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
- To serve, arrange lettuce leaves on a plate and spoon the cranberry pecan chicken salad on top.
Notes
- Ensure that the chicken is fully cooked and diced before starting.
- For a lighter version, you can use Greek yogurt instead of mayonnaise.
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