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.
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.