Cranberry Pecan Chicken Salad Recipe
Sweet cranberries, toasted pecans, Dijon mustard and Greek yogurt are the secret ingredients that make this Cranberry Pecan Chicken Salad recipe a fall favorite! It's perfect for special occasions, lunch or even dinner!
Servings: 8 servings
Calories: 191kcal
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, (more or less depending on personal preference)
- 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 pecans toasted or candied, chopped
Instructions
- In a large mixing bowl, combine the chicken, celery, red onion, apple and cranberries.
- In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, mustard, parsley, onion powder, salt and pepper. Pour the mixture into the bowl and toss to combine. Refrigerate for 1 hour, then fold in the nuts before serving.
Notes
*Leftover turkey is perfect for this recipe too!
Nutrition
Serving: 8serving | Calories: 191kcal | Carbohydrates: 9g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 445mg | Potassium: 186mg | Fiber: 1g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg