Cranberry Chicken Salad With Pecans
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Low-Carb
Ingredients
Scale
- 3 cups cooked chicken breast, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/3 cup celery, finely diced
- 1/4 cup red onion, finely minced
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Begin by dicing or shredding your cooked chicken breast into bite-sized pieces. Finely chop the celery and red onion to ensure they distribute evenly throughout the salad, providing a nice crunch without overpowering the other flavors.
- For the best flavor, lightly toast your pecans in a dry skillet over medium heat for 3 to 5 minutes until they become fragrant. Once toasted, let them cool slightly before chopping them into small pieces.
- In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, salt, and black pepper. Stir until the dressing is smooth and well-combined.
- In a large bowl, combine the chicken, dried cranberries, toasted pecans, celery, and onion. Pour the dressing over the mixture and toss gently until everything is evenly coated. Fold in the fresh parsley for a pop of color and flavor.
- While you can eat the salad immediately, it is best served chilled. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together perfectly.