Description
A refreshing and easy-to-make cranberry pecan chicken salad featuring tender cooked chicken breast mixed with dried cranberries, crunchy pecans, celery, and red onion, all tossed in a creamy Dijon-mustard mayonnaise dressing. Perfect for a light lunch served on lettuce, sandwiches, or with crackers, this gluten-free salad offers a delightful balance of sweet, savory, and tangy flavors.
Ingredients
Scale
Chicken Salad Mixture
- 2 cups cooked chicken breast, shredded or chopped
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- 1/4 cup finely diced celery
- 2 tablespoons finely chopped red onion
Dressing
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1 teaspoon lemon juice or apple cider vinegar for brightness
Instructions
- Combine salad ingredients: In a large mixing bowl, add the shredded chicken, dried cranberries, chopped pecans, diced celery, and finely chopped red onion. Mix gently to distribute the ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, black pepper, and if desired, lemon juice or apple cider vinegar. Ensure the dressing is smooth and well blended.
- Toss salad with dressing: Pour the prepared dressing over the chicken mixture. Stir thoroughly but gently until every ingredient is evenly coated with the dressing.
- Adjust and chill: Taste the salad and adjust salt and pepper if needed. Then cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Serve the cranberry pecan chicken salad on crisp lettuce leaves, inside sandwiches, or alongside crackers for a delicious and satisfying meal.
Notes
- For convenience, rotisserie chicken works wonderfully in this recipe.
- Substitute half the mayonnaise with Greek yogurt for a lighter, tangier version.
- Add chopped apples or grapes for extra sweetness and crisp texture.
