Cranberry Pecan Chicken Salad
Perfect as a standalone dish, in sandwiches, or on a bed of greens, this chicken salad is versatile and crowd-pleasing. For a fresh presentation, garnish with chopped parsley and serve chilled for the best flavor experience.
Ingredients
- 3 cups cooked chicken chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup finely chopped red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley optional
Instructions
Prepare the Chicken Mixture:
- In a large bowl, combine the chopped chicken, dried cranberries, and chopped pecans, stirring to distribute the ingredients evenly.
Make the Dressing:
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and black pepper until smooth and creamy.
Add the Onion:
- Stir the finely chopped red onion into the dressing mixture, ensuring it's evenly distributed.
Combine Dressing and Chicken Mixture:
- Pour the dressing over the chicken, cranberry, and pecan mixture. Gently stir to coat all ingredients thoroughly.
Optional Add-In:
- If desired, fold in the chopped fresh parsley for an added touch of color and fresh flavor.
Chill Before Serving:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve:
- Serve chilled on a bed of greens, as a sandwich filling, or alongside your favorite crackers.
Notes
- Rotisserie Chicken Shortcut: Rotisserie chicken is ideal for this recipe, as it saves time and is already flavorful.
- Chop Ingredients Evenly: Finely chopping the onion and evenly distributing the cranberries and nuts ensures a balanced bite every time.
- Adjust Sweetness and Tang: Add an extra drizzle of honey for more sweetness or an additional squeeze of lemon juice for extra tang.