Description
A delightful chicken salad featuring the sweet tartness of cranberries and the satisfying crunch of pecans, perfect for a light lunch or a festive appetizer.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt (optional, for a lighter salad)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- In a medium bowl, combine the shredded or diced cooked chicken, dried cranberries, and chopped pecans.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, and lemon juice until well combined.
- Pour the dressing over the chicken mixture and stir gently to coat everything evenly.
- Season with salt and freshly ground black pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with fresh parsley if desired.
Notes
- For a quicker preparation, use pre-cooked rotisserie chicken.
- Adjust the amount of mayonnaise or Greek yogurt to achieve your desired consistency.
- If you don’t have Dijon mustard, regular yellow mustard can be used, though the flavor will be slightly different.
- For a different flavor profile, consider adding a pinch of celery seed or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (uses pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)