Description
This Cranberry Pecan Chicken Salad is a quick and flavorful dish perfect for a light lunch or dinner. Combining tender cooked chicken with crunchy pecans, sweet dried cranberries, and fresh celery and green onion, all tossed in a tangy honey-lemon mayonnaise dressing, this salad offers a delightful balance of textures and flavors. Ready in just 20 minutes, it serves 8 and can be enjoyed on its own or as a filling for sandwiches or croissants.
Ingredients
Scale
Chicken Salad
- 2 ½ cups cooked chicken, shredded or diced (about 2 chicken breasts or 14 ounces cooked chicken)
- ½ cup dried cranberries, roughly chopped
- ⅓ cup pecans, chopped
- ⅓ cup celery, diced (1 stalk)
- ¼ cup green onion, chopped (2 pieces)
Dressing
- ¾ cup mayonnaise
- 4 teaspoons lemon juice
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
Instructions
- Prep Ingredients: Chop the cooked chicken, pecans, dried cranberries, celery, and green onions into small, bite-sized pieces to ensure a well-mixed salad with varied textures in every bite.
- Combine Chicken Mixture: In a large bowl, add the chopped chicken, pecans, cranberries, celery, and green onion. Stir them together to evenly distribute all the ingredients.
- Make Dressing: In a separate smaller bowl, whisk together the mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until the mixture is smooth and well combined. This will provide a flavorful and creamy coating to the chicken mixture.
- Combine Salad: Pour the prepared dressing over the large bowl containing the chicken and vegetable mixture. Use a spoon or spatula to thoroughly mix until every piece is evenly coated with the dressing.
- Serve: Scoop the finished chicken salad into bowls or onto croissants, rolls, or your preferred bread. It can also be served on its own as a light salad. Enjoy immediately or chill for later.
Notes
- For best results, use freshly cooked chicken breasts for a tender texture and flavor.
- Chilling the salad for 30 minutes before serving allows the flavors to meld together beautifully.
- For a lower-fat option, substitute full-fat mayonnaise with a light or Greek yogurt-based dressing.
- Feel free to add extra celery or nuts for more crunch depending on your preference.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (to cook chicken breasts if using raw)
- Category: Salad
- Method: No-Cook
- Cuisine: American
