Chicken Salad with Cranberries and Pecans
This chicken salad with cranberries and pecans combines tender chicken, tart cranberries, and crunchy pecans, making it perfect for sandwiches, wraps, or as a standalone salad. It's a flavorful and filling dish that is both delicious and nutritious.
Ingredients
- Chicken: 1 pound boneless skinless chicken breast (about 3 cups cooked and chopped)
- Fresh and Dried Components:
- 2 stalks celery chopped
- 3/4 cup chopped Pink Lady apples
- 1/2 cup chopped onion
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans roasted with avocado oil and maple syrup
- Dressing and Seasonings:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 3 tablespoons fresh dill
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Bake the chicken at 450°F for 15-18 minutes until the internal temperature reaches 165°F.
- Let it cool, then chop it into small pieces.
- Mix the Ingredients:
- In a large bowl, combine the chopped chicken, celery, onion, cranberries, and pecans.
- Make the Dressing:
- In a separate bowl, mix Greek yogurt, mayonnaise, lemon juice, fresh dill, salt, and pepper.
- Combine & Chill:
- Pour the dressing over the chicken mixture and stir well.
- Let it chill for at least 30 minutes to enhance flavors.
- Serve & Enjoy:
- Serve on a bed of lettuce, in sandwiches, or with crackers.
Notes
- Storage: Keeps for 3-5 days in the refrigerator in an airtight container.
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Variations:
- Swap mayonnaise for Greek yogurt for a lighter version.
- Use plant-based mayo for a dairy-free option.
- Reduce cranberries for a low-carb version.
- Pro Tip: Toasting pecans for 4-6 minutes enhances their crunch.