Cranberry Pecan Chicken Salad Recipe
Tender chicken, sweet tart dried cranberries, crunchy pecans, and bits of crisp celery and onions tossed in a creamy flavor-packed dressing is just too good to resist! Prep for just 10 minutes and you’ll have a versatile dish that you can enjoy on its own, over greens, in a sandwich, wrapped in tortilla, and more!
Ingredients
- 4 cups chicken breast diced, cooked
- ½ cup celery chopped
- ¼ cup red onion finely chopped
- ½ cup cranberries dried
- ¼ cup pecans chopped
For the dressing:
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Toss the chicken, celery, onion, cranberries and pecans in a large bowl.
- Whisk the dressing ingredients in a small bowl.
- Pour the dressing over the salad ingredients and toss well until all the ingredients are thoroughly coated.
- Cover with plastic wrap and chill for at least 1 hour before serving.
Notes
- Slow cook the chicken breasts to get tender meat with no browning on the outside.
- Fold the ingredients together gently to maintain the texture of the chicken and keep the salad light.
- If you prefer a sweeter salad, add a touch of honey or more dried cranberries to balance the tangy dressing.
- If you want a more tart salad, chop up fresh cranberries instead of using dried ones.
- Start with less dressing, then add more as needed. This prevents the salad from becoming too heavy or soggy.
- Feel free to taste the salad as you go and adjust the seasoning, adding more salt, pepper, or vinegar to suit your preferences.
Nutrition
Calories: 419kcalCarbohydrates: 4gProtein: 33gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 108mgSodium: 681mgPotassium: 654mgFiber: 2gSugar: 2gVitamin A: 134IUVitamin C: 5mgCalcium: 25mgIron: 1mg
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