Description
This Cranberry Pecan Chicken Salad is a delicious and easy-to-make no-cook recipe perfect for a light lunch or festive gathering. Featuring a delightful blend of shredded chicken, tart dried cranberries, crunchy pecans, and fresh vegetables, all tossed in a creamy Dijon-mustard mayo dressing, this salad is both flavorful and satisfying. Serve chilled on croissants, sandwich bread, lettuce wraps, or with crackers.
Ingredients
Scale
Chicken Salad
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, mix together the shredded or chopped cooked chicken, dried cranberries, chopped pecans, finely chopped celery, and red onion until evenly distributed.
- Prepare Dressing: In a separate small bowl, whisk the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper together until the mixture is smooth and creamy.
- Toss Salad: Pour the prepared dressing over the chicken mixture and gently stir to coat all ingredients evenly with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly before serving.
- Serve: Enjoy the salad chilled, either on croissants, sandwich bread, wrapped in lettuce leaves, or accompanied by crackers for a versatile and tasty meal or snack.
Notes
- Rotisserie chicken is ideal for quick preparation and adds great flavor.
- Add chopped apples or grapes for extra sweetness and a crunchy texture.
- For a lighter version, substitute part of the mayonnaise with plain Greek yogurt.
