👩🍳 Instructions
Combine the salad ingredients.
In a large bowl, mix the chicken, cranberries, pecans, celery, and green onions.
Make the dressing.
In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey (if using), salt, and pepper.
Mix.
Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
Chill.
Cover and refrigerate for at least 30 minutes to let the flavors blend.
Serve.
Enjoy chilled.
🍽️ Serving Ideas
Serve it:
On croissants or sandwich bread
In wraps or pita pockets
In lettuce cups for a lower-carb option
Over mixed greens
With crackers for a light lunch
🌿 Optional Add-Ins
Customize your salad with:
Diced apple or grapes
Chopped fresh parsley or dill
Sliced almonds instead of pecans
A pinch of curry powder
Crumbled feta or blue cheese
💡 Tips
Toast the pecans for 5–7 minutes at 350°F (175°C) to enhance their flavor.
Rotisserie chicken makes this recipe especially quick.
Store in an airtight container in the refrigerator for up to 3 days.
✨ Approximate Nutrition (Per Serving, 6 Servings)
Calories: ~350
Protein: ~26 g
Carbohydrates: ~10 g
Fat: ~23 g
Fiber: ~2 g
✨ Bottom Line
Cranberry & Pecan Chicken Salad is creamy, crunchy, and slightly sweet, making it a versatile dish for lunches, picnics, and light dinners. The combination of savory chicken, tart cranberries, and toasted pecans creates a delicious balance of flavors. 🍗🥗🌰
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