Cranberry Pecan Chicken Salad

$- 2 cups cooked chicken, shredded or cubed - 1 cup dried cranberries - 1/2 cup pecans, chopped - 1/2 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/2 cup Greek yogurt - 1 tablespoon honey - 1 tablespoon Dijon mustard - Salt and black pepper to taste - Mixed greens - Optional garnishes The main ingredients in this salad give it a burst of flavor and texture. The cooked chicken serves as the base, providing protein that keeps you full. Dried cranberries add a sweet touch, while chopped pecans bring in a nice crunch. Finely chopped celery and red onion add freshness and a bit of bite. For the dressing, Greek yogurt makes it creamy and tangy. Honey sweetens it up nicely, while Dijon mustard adds a zesty kick. Don’t forget to season with salt and black pepper for more depth. When serving, I like to nestle the salad on a bed of mixed greens. This adds color and a fresh taste. You can also sprinkle some extra pecans and cranberries on top for a lovely garnish. Pair it with whole grain crackers or toasted bread for a satisfying meal. {{ingredient_image_2}} To start, shred or cube your cooked chicken. This gives a nice texture. Next, chop your pecans, celery, and red onion. Make sure the pieces are small. This helps them mix well in the salad. In a large bowl, combine the chicken, dried cranberries, chopped pecans, celery, and onion. Mix them together gently. You want all the flavors to blend well. This makes every bite tasty. In a small bowl, whisk together Greek yogurt, honey, Dijon mustard, salt, and pepper. Mix until it becomes smooth and creamy. This dressing adds richness to the salad. Drizzle it over the chicken mixture. Now, toss everything to coat the salad evenly with the dressing. Make sure all ingredients are covered. Then, chill the salad in the fridge for at least 30 minutes. This lets all the flavors meld together nicely. - Adjust seasoning to taste. After mixing, taste your salad. You might want more salt or pepper. - Let flavors meld by chilling. Cover the salad and chill it for at least 30 minutes. This makes all the tastes blend nicely. - Use extra pecans and cranberries for garnish. This makes your dish look more appealing and colorful. - Serve with whole grain crackers or toasted bread. The crunch adds a nice contrast to the soft salad. - Use leftover cooked chicken for convenience. It saves time and reduces waste. - Consider using rotisserie chicken. It’s already cooked and adds great flavor to your salad. Pro Tips Store it right: Keep your chicken salad in an airtight container in the fridge to maintain freshness for up to 3 days. Add a twist: For a zesty flavor, consider adding some fresh lemon juice or zest to the yogurt dressing. Protein boost: To make it even heartier, you can mix in some chickpeas or white beans for added protein and fiber. Versatile serving: This chicken salad can also be served as a filling for sandwiches or wraps, making it perfect for meal prep! {{image_4}} You can switch up the protein in your salad. Turkey makes a great substitute. It adds a nice flavor and keeps it lean. If you're looking for a quick option, use canned chicken. It saves time and works well in this dish. Tofu is another choice for a vegetarian twist. It absorbs flavors well and adds protein too. Want to boost the flavor? Add diced apples or grapes for a sweet crunch. They pair nicely with the tart cranberries. Fresh herbs can enhance your salad too. Try adding parsley or dill for a fresh taste. These additions can make the salad even more exciting. You can play with the dressing as well. Swap Greek yogurt for mayonnaise if you prefer a creamier texture. A vinaigrette can add a tangy kick, making it lighter. For something unique, try an avocado dressing. It gives a rich flavor and is packed with good fats. Store any leftover cranberry pecan chicken salad in an airtight container. This keeps the salad fresh. The optimal storage time is about three to four days in the fridge. After that, the flavors start to fade. I recommend checking for freshness before serving. Can you freeze chicken salad? Yes, but it may change the texture. If you want to freeze it, use a freezer-safe container. Make sure to leave some space for expansion. When thawing, place it in the fridge overnight. This keeps it safe and helps maintain flavor. Cold chicken salad tastes crisp and refreshing. The flavors meld well after chilling. However, if you serve it at room temperature, the taste changes slightly. The salad becomes softer, and the flavors may seem bolder. I suggest trying both ways to see what you prefer. You can keep Cranberry Pecan Chicken Salad in the fridge for up to three days. After that, the taste and texture may change. Always check for freshness before eating. Yes, you can make this salad ahead of time. It tastes even better after chilling for a few hours. Just cover it and store it in the fridge. Serve this salad on a bed of mixed greens. You can also add whole grain crackers or toasted bread. These options add a nice crunch. This salad is a healthy choice. It has lean protein from chicken and healthy fats from pecans. Greek yogurt adds creaminess with fewer calories than mayo. You can use fresh cranberries, but they will taste different. Fresh cranberries are tart and might need sugar to balance the flavor. Dried cranberries are sweeter and enhance the dish well. You now have a complete guide to making Cranberry Pecan Chicken Salad. We covered the key ingredients, easy steps to prepare, and various tips to enhance flavor. Consider using different proteins or dressings for more variety. Remember, store your leftovers properly and serve at the right temperature for the best taste. Enjoy this healthy, delicious salad as a meal or a side dish. This salad is perfect for any time!$

Cranberry Pecan Chicken Salad

A refreshing chicken salad with dried cranberries and pecans, perfect for a light meal.

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Prep Time 15

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded or cubed
1 cup dried cranberries
0.5 cup pecans, chopped
0.5 cup celery, finely chopped
0.25 cup red onion, finely chopped
0.5 cup Greek yogurt
1 tablespoon honey
1 tablespoon Dijon mustard
to taste Salt and freshly ground black pepper
for serving Mixed greens

Instructions

In a large mixing bowl, combine the shredded or cubed cooked chicken with the dried cranberries, chopped pecans, finely chopped celery, and red onion. Stir until all ingredients are well incorporated.
In a separate small bowl, whisk together the Greek yogurt, honey, Dijon mustard, and a pinch of salt and pepper. Mix until the dressing is smooth and creamy.
Drizzle the yogurt dressing over the chicken mixture, and gently toss everything together to ensure that all ingredients are evenly coated with the dressing.
Taste the salad and adjust the seasoning with additional salt and pepper if desired to suit your personal palate.
Cover the bowl with plastic wrap and chill the chicken salad in the refrigerator for at least 30 minutes. This chilling step will enhance the flavors as they meld together.
When ready to serve, place a generous handful of mixed greens on each plate, then add a generous scoop of the cranberry pecan chicken salad on top.

Notes

To elevate the visual appeal, garnish each serving with an extra sprinkle of chopped pecans and a few whole dried cranberries. Pair the salad with whole grain crackers or toasted bread on the side for an added crunch and texture contrast.

Keyword chicken, cranberry, pecan, salad