Cranberry Pecan Chicken Salad
A delightful dish combining savory and sweet flavors, perfect for busy days when you want something satisfying and easy to prepare.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup fresh cranberries, chopped
- 1/2 cup pecans, chopped Substitute with walnuts or almonds if desired.
- 1/2 cup mayonnaise For a creamier texture, consider mixing in Greek yogurt.
- 1 tablespoon Dijon mustard
- 1 tablespoon honey Adjust sweetness to taste.
- Salt and pepper, to taste
- Lettuce leaves, for serving Can be served on top of or wrapped in lettuce.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, chopped cranberries, and chopped pecans.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the chicken mixture and stir until well combined.
- Serve on lettuce leaves or as desired.
Notes
Store leftover salad in an airtight container in the fridge for up to 3 days. It can also be frozen for up to a month (avoid freezing the dressing).