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Cranberry Pecan Chicken Salad

This Cranberry Pecan Chicken Salad combines tender diced chicken with sweet dried cranberries, crunchy pecans, and a flavorful dressing of mayonnaise, Dijon mustard, and honey. Perfect for a light meal or a healthy lunch, this salad is fresh, tangy, and full of texture.
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Prep Time 10 minutes
Chill time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

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

Method
 

Assembly
  1. In a large bowl, combine the diced chicken breast, dried cranberries, chopped pecans, finely chopped red onion, and finely chopped celery.
  2. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until well combined.
  3. Pour the dressing over the chicken salad mixture and toss until everything is evenly coated.
  4. Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
  5. 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.