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–+ servings
Merry

Cranberry Pecan Chicken Salad is a must-try recipe!

This Cranberry Pecan Chicken Salad is the perfect combination of savory, sweet, and crunchy! Juicy chicken is tossed with tart dried cranberries, buttery pecans, and crisp celery, all wrapped in a creamy, tangy dressing. It’s perfect for lunch, meal prep, or a light dinner and makes a delicious sandwich filling or salad topper. Wholesome, easy, and full of flavor in every bite!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked and chopped chicken breast
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste

Method
 

  1. In a large mixing bowl, combine the chopped chicken, mayonnaise, and Dijon mustard. Stir until the chicken is evenly coated.
  2. Add the dried cranberries, chopped pecans, celery, and red onion. Gently fold the ingredients together.
  3. Stir in the apple cider vinegar and season the salad with salt and pepper to taste.
  4. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
  5. Serve on toasted bread, croissants, crackers, or lettuce wraps, or enjoy as a protein-packed salad on its own.

Notes

  • Use rotisserie chicken or leftover roasted chicken for a quick shortcut.
  •  
  • For a lighter version, substitute half the mayo with plain Greek yogurt.
  • Toast the pecans before adding for extra depth of flavor and crunch.
  • This chicken salad keeps well in the fridge for up to 3 days in an airtight container.
  • Optional add-ins: diced apples, green onions, or a pinch of garlic powder for added flavor.

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