Cranberry Pecan Chicken Salad
Ingredients:
– 2 cups cooked chicken, shredded or diced
– 1/2 cup dried cranberries
– 1/2 cup chopped pecans
– 1/2 cup celery, diced
– 1/4 cup red onion, finely chopped (optional)
– 1/2 cup mayonnaise (you can also use Greek yogurt for a lighter version)
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (for garnish)
Instructions:
1. **Prepare the Chicken:**
– If you haven’t cooked the chicken yet, you can either bake, grill, or boil it. Let it cool before shredding or dicing.
2. **Mix the Dressing:**
– In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well to create a smooth dressing.
3. **Assemble the Salad:**
– Add the shredded or diced chicken to the bowl with the dressing.
– Add the dried cranberries, chopped pecans, diced celery, and red onion (if using).
– Mix everything together until all the ingredients are well-coated with the dressing.
4. **Garnish:**
– Sprinkle freshly chopped parsley on top for a burst of color and freshness.
5. **Serve:**
– You can serve this chicken salad on its own, over a bed of lettuce, or in a sandwich or wrap. It’s also delicious with crackers or in a croissant.
Tips:
– For extra flavor, you can toast the pecans before adding them to the salad.
– If you prefer a creamier texture, you can add a bit more mayonnaise or yogurt.
– This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy your delicious Cranberry Pecan Chicken Salad!
