Description
A delightful and flavorful Cranberry Pecan Chicken Salad recipe, perfect for a light lunch or a refreshing side dish.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, dried cranberries, chopped pecans, celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
- Pour the dressing over the chicken mixture and stir gently to combine.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- You can use rotisserie chicken for convenience.
- Toast the pecans before chopping for an enhanced nutty flavor.
- Adjust the amount of mayonnaise and lemon juice to your preference.
- Serve on lettuce wraps, sandwiches, or with crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American