Cranberry Pecan Chicken Salad Recipe
Cranberry Pecan Chicken Salad is that perfect mix of sweet and savory you’ve been craving. Ready in just 15 minutes, keep it simple or dress it up, either way, it’s delicious.
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 chopped pecans toasted or candied
Instructions
- In a large mixing bowl, combine the cooked chicken, celery, red onion, apple, and dried cranberries.
- In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, Dijon mustard, parsley, onion powder, salt, and pepper. Pour the dressing into the large bowl and toss to combine. Refrigerate for 1 hour, then fold in the toasted pecans just before serving.
Notes
*Leftover turkey is perfect for this recipe, too!
To STORE, place the Cranberry Pecan Chicken Salad in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days.
Avoid freezing, as the yogurt-based dressing and fresh ingredients may lose texture when thawed. Keep any toasted pecans separate and mix them in just before serving to maintain their crunch.
Nutrition
Serving: 8serving | Calories: 191kcal | Carbohydrates: 9g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 456mg | Potassium: 200mg | Fiber: 1g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
