Description
A creamy chicken salad combining tart cranberries, crunchy pecans, and tender chicken in a light Greek yogurt-mayo dressing. Perfect for sandwiches, wraps, or greens.
Ingredients
2 cups cooked shredded chicken
1/2 cup dried cranberries
1/3 cup toasted pecans, chopped
1/3 cup Greek yogurt
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 small red onion, minced
1 stalk celery, sliced
1 small apple, finely diced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Preheat oven to 350°F (175°C). Toast pecans on a baking sheet for 5 minutes.
In a large bowl, mix Greek yogurt, mayonnaise, Dijon mustard, honey, minced red onion, and celery.
Fold in shredded chicken, dried cranberries, toasted pecans, and diced apple.
Stir in chopped parsley and season with salt and pepper.
Chill for 15-30 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 3 days.
Toast pecans in a skillet for richer flavor.
Add 1/4 cup grapes or raisins for extra sweetness.
- Prep Time: 15
- Cook Time: 5
- Category: trends
- Method: Making a Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg