Description
This Cranberry Pecan Chicken Salad is a delightful mix of tender chicken, sweet cranberries, crunchy pecans, and a creamy lemon-honey dressing. Perfect for sandwiches, salads, or a light lunch.
Ingredients
Units
Scale
- 2 1/2 cups cooked chicken (2 chicken breasts or 14 ounces cooked chicken), chopped
- 1/2 cup dried cranberries, roughly chopped
- 1/3 cup pecans, chopped (toasted, optional)
- 1/3 cup celery (1 stalk), diced
- 1/4 cup green onion (2 pieces), chopped
- 3/4 cup mayonnaise
- 4 teaspoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Prep Ingredients: Chop the chicken, pecans, cranberries, celery, and green onions into small bite-sized pieces.
- Combine Chicken Mixture: In a large bowl, add the chopped chicken, pecans, cranberries, celery, and green onion. Mix together well.
- Make Dressing: In a second smaller bowl, add mayonnaise, lemon juice, honey, salt, garlic powder, and pepper. Blend this mixture well with a whisk or fork.
- Combine Salad and Dressing: Pour the dressing mixture over the chicken mixture. With a spoon, mix in the dressing until the chicken and vegetables are evenly coated.
- Serve: Scoop and enjoy! Add to croissants or fluffy rolls or enjoy all by itself.
Toasting Pecans (Optional):
- Place pecans in a pan over medium heat. Spray lightly with cooking oil.
- Heat pecans for about 3-4 minutes, stirring frequently.
- Move the pecans to a cutting board and chop them.
Notes
- Toasting the pecans adds great flavor and texture to the salad.
- Feel free to adjust the amount of mayonnaise or honey to your preference.
- This chicken salad is excellent served on a bed of lettuce or with crackers.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
