Cranberry Pecan Chicken Salad is a delightful mix of sweet, savory, and crunchy elements, making it perfect for a light lunch or a sophisticated addition to any gathering. The tartness of the cranberries and the nutty crunch of pecans complement the creamy, rich flavor of the chicken beautifully. Here’s a recipe to prepare this refreshing salad:
Ingredients
For the Chicken Salad:
- Cooked chicken: 3 cups, shredded or chopped (you can use rotisserie chicken or leftover cooked chicken)
- Dried cranberries: 1/2 cup
- Pecans: 1/2 cup, toasted and chopped
- Celery: 1/2 cup, finely chopped
- Green onions: 1/4 cup, thinly sliced
- Mayonnaise: 3/4 cup (adjust based on preference)
- Plain yogurt or sour cream: 1/4 cup (for a lighter alternative to mayo)
- Dijon mustard: 1 tablespoon
- Lemon juice: 1 tablespoon
- Salt and pepper: To taste
- Honey: 1 teaspoon (optional, for extra sweetness)
For Serving:
- Mixed greens or lettuce leaves: For plating
- Croissants or bread: If making sandwiches
- Additional pecans and cranberries: For garnish
Equipment
- Large mixing bowl
- Toasting pan (for pecans)
- Knife and cutting board