Description
A delicious and light chicken salad with the perfect balance of sweet and savory! Packed with tender chicken, crunchy pecans, and tangy cranberries, it’s perfect for lunch or a refreshing dinner.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted, optional)
- 1 celery stalk, finely chopped
- 1/4 cup red onion, finely chopped
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard
- 1 tbsp honey (optional)
- Salt and pepper to taste
- 1 tsp lemon juice (optional)
Instructions
- In a large bowl, combine the shredded chicken, cranberries, pecans, celery, and red onion.
- In a small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, honey (if using), salt, pepper, and lemon juice (if using).
- Pour the dressing over the chicken mixture and stir until evenly coated.
- Chill the chicken salad in the refrigerator for at least 30 minutes to let the flavors meld together.
- Serve on a bed of greens, as a sandwich filling, or with crackers.
Notes
- For extra crunch, add chopped apples or grapes.
- You can substitute the pecans with walnuts or almonds if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 45 mg