Preparing the Ingredients:
- Prepare Chicken:
- Ensure the chicken is cooked, cooled, and chopped or shredded into bite-sized pieces.
- Toast Pecans:
- Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast in the oven for 5-7 minutes, or until they become fragrant and slightly darker. Watch closely to prevent burning. Let them cool before chopping.
Making the Chicken Salad:
- Combine the Ingredients:
- In a large mixing bowl, combine the shredded chicken, dried cranberries, toasted pecans, chopped celery, and sliced green onions.
- Mix the Dressing:
- In a separate smaller bowl, whisk together the mayonnaise, yogurt (or sour cream), Dijon mustard, lemon juice, salt, pepper, and honey if using. Adjust the seasoning to taste.
- Dress the Salad:
- Pour the dressing over the chicken mixture and stir well until all ingredients are evenly coated. Adjust the amount of mayonnaise and seasoning according to your taste and desired creaminess.
Serving:
- Serve on Greens:
- Serve the chicken salad over a bed of mixed greens or in a lettuce cup for a low-carb option.
- Sandwich Option:
- Scoop the chicken salad into split croissants or between slices of your favorite bread for a delicious sandwich.
- Garnish:
- Sprinkle some extra pecans and cranberries on top for added texture and a pop of color.
Tips:
- Storage: This chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Variations: Add apples for additional sweetness or swap out the pecans for walnuts for a different flavor profile.
- Healthy Options: For a healthier version, increase the ratio of yogurt to mayonnaise or use a low-fat mayo.
Cranberry Pecan Chicken Salad is not only flavorful and easy to make but also versatile. Whether served on its own, as a sandwich, or over greens, it provides a satisfying and nutritious meal. Enjoy this delightful combination of flavors at your next meal!