Description
A fresh and flavorful chicken salad recipe featuring dried cranberries, crunchy pecans, and crisp celery, perfect for a light lunch or sandwich filling.
Ingredients
Scale
- 4 cups cooked, shredded chicken breast
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup finely diced celery
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, dried cranberries, pecans, and diced celery.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
- Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled on a bed of lettuce, in a sandwich, or with crackers.
Notes
For a lighter version, substitute all mayonnaise with Greek yogurt. Toast the pecans for extra crunch.
Nutrition
- Calories: 340
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 12g
- Protein: 28g