Delicious Cranberry Pecan Chicken Salad

Why You’ll Love This Recipe

This Cranberry Pecan Chicken Salad is incredibly versatile and packed with a variety of flavors. The sweet and slightly tangy cranberries pair wonderfully with the crunchy, toasted pecans, while the chicken adds protein and substance to the dish. The creamy dressing ties everything together, making this salad not only a feast for your taste buds but also a healthy, satisfying option. It's quick to prepare, customizable, and perfect for meal prep or a light meal any day of the week.

Ingredients

• 2 cups cooked chicken, chopped or shredded

• ½ cup dried cranberries

• ½ cup pecans, chopped and toasted

• ¼ cup celery, chopped

• ¼ cup red onion, finely chopped

• ½ cup mayonnaise

• ¼ cup Greek yogurt (or sour cream)

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by preparing the chicken. You can either cook and shred it or use pre-cooked chicken for convenience.

2. Toast the pecans in a dry skillet over medium heat for 2-3 minutes until they become fragrant and slightly browned. Let them cool before chopping them.

3. In a large mixing bowl, combine the cooked chicken, dried cranberries, chopped pecans, celery, and red onion.

4. In a separate small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, and honey until smooth and well combined.

5. Pour the dressing over the chicken mixture and toss everything gently until evenly coated.

6. Season with salt and pepper to taste.

7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

Servings and Timing

• Servings: 4-6

• Prep Time: 15 minutes

• Total Time: 15 minutes (or 30 minutes with refrigeration)

Variations

• Add fruits: Include diced apples or grapes for an added burst of sweetness and texture.

• Make it low-carb: Skip the mayonnaise and use a combination of Greek yogurt and a sugar-free dressing to make it lighter and more keto-friendly.

• Add greens: Serve this chicken salad on a bed of mixed greens or spinach for a refreshing twist.

• Use nuts of choice: If you don’t have pecans, you can use walnuts or almonds for a different flavor profile.

• Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for some heat.

Storage/Reheating

Store any leftover Cranberry Pecan Chicken Salad in an airtight container in the refrigerator for up to 3 days. The salad is best eaten chilled and will last longer when kept properly sealed. However, keep in mind that the salad may soften over time as the dressing absorbs into the ingredients. It's best to avoid reheating this dish as it’s designed to be enjoyed cold, but you can serve it as a topping for warm dishes like baked potatoes if you prefer.

FAQs

1. Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken is a great option to save time and add extra flavor to this salad. Simply shred the chicken and proceed with the recipe.

2. Can I make this salad ahead of time?

Yes, this salad can be made ahead of time and refrigerated for up to 24 hours. It allows the flavors to meld together, but it’s best to keep the dressing separate until ready to serve if you want to keep the salad fresh.

3. Can I add other nuts?

Absolutely! Walnuts, almonds, or even pistachios would work well in place of the pecans, depending on your preference.

4. Can I make this dairy-free?

Yes, you can make this recipe dairy-free by substituting the mayonnaise and Greek yogurt with dairy-free alternatives like coconut yogurt or a plant-based mayo.

5. How do I keep the pecans from getting soggy?

Toast the pecans just before adding them to the salad to ensure they stay crisp and crunchy. You can also keep them separate and add them just before serving.

6. Can I freeze this chicken salad?

It’s not recommended to freeze this salad as the texture of the ingredients, particularly the mayonnaise and yogurt, can change once frozen and thawed.

7. How long can I store the leftover chicken salad?

Leftover chicken salad can be stored in the refrigerator for up to 3 days. After that, it may start to lose its freshness and texture.

8. Can I use fresh cranberries instead of dried ones?

Dried cranberries are preferred for their sweetness and texture in this salad. Fresh cranberries would be too tart and hard to incorporate, but if you want to use fresh, you could cook them down with some sugar to create a similar effect.

9. Can I substitute the honey in this recipe?

Yes, you can substitute honey with maple syrup, agave, or even a bit of stevia if you want a sugar-free alternative.

10. What should I serve this salad with?

This chicken salad is perfect by itself or served with crackers, a side of fruit, or in a sandwich wrap. You can also serve it alongside some roasted vegetables for a more filling meal.

Conclusion

Cranberry Pecan Chicken Salad is a perfect balance of sweet, savory, and crunchy, making it a delightful dish that can be enjoyed for lunch, dinner, or as a side. Whether you’re preparing it for a family meal or bringing it to a gathering, this recipe is simple, customizable, and packed with flavors that everyone will love.

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Delicious Cranberry Pecan Chicken Salad

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Cranberry Pecan Chicken Salad is a fresh and vibrant dish that combines tender chicken, crunchy pecans, sweet-tart cranberries, and a creamy dressing. Perfect for a light lunch, picnic, or even as a side at dinner, this salad balances flavors and textures in every bite.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (or 30 minutes with refrigeration)
• Yield: 4-6 servings
• Category: Salad
• Method: No-cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 cups cooked chicken, chopped or shredded

½ cup dried cranberries

½ cup pecans, chopped and toasted

¼ cup celery, chopped

¼ cup red onion, finely chopped

½ cup mayonnaise

¼ cup Greek yogurt (or sour cream)

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and pepper to taste

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Instructions

1. Prepare the chicken by either cooking and shredding it or using pre-cooked chicken for convenience.
2. Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly browned. Let them cool before chopping.
3. In a large mixing bowl, combine the chicken, cranberries, chopped pecans, celery, and red onion.
4. In a separate small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, and honey until smooth and well combined.
5. Pour the dressing over the chicken mixture and toss gently until evenly coated.
6. Season with salt and pepper to taste.
7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

Notes

• Add fruits like diced apples or grapes for sweetness and texture.
• For a low-carb version, skip the mayonnaise and use Greek yogurt with a sugar-free dressing.
• Serve on a bed of mixed greens or spinach for a refreshing twist.
• Use walnuts or almonds instead of pecans for a different flavor profile.
• Add cayenne pepper or hot sauce to the dressing for some heat.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 50mg