Description
A refreshing and protein-packed Cranberry Pecan Chicken Salad combining tender rotisserie chicken with crunchy celery, pecans, sweet dried cranberries, and a creamy tangy dressing made from Greek yogurt, mayonnaise, and Dijon mustard. This versatile salad is perfect for sandwiches, wraps, or served over greens for a light and flavorful meal.
Ingredients
Chicken Salad
- 3 cups shredded or finely diced rotisserie chicken (skin and bones removed)
- 2 ribs celery, diced small
- ⅓ cup finely diced red onion
- 2 Tbsp finely chopped curly parsley
- ⅓ cup dried cranberries
- ¼ cup chopped pecans
Dressing
- ¾ cup plain Greek yogurt
- ¼ cup full-fat mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- ½ tsp salt
- ¼ tsp garlic powder
Instructions
- Combine Ingredients: Add the shredded rotisserie chicken, diced celery, red onion, parsley, dried cranberries, and chopped pecans into a large mixing bowl.
- Prepare Dressing: In the same bowl or a separate one, add the plain Greek yogurt, full-fat mayonnaise, Dijon mustard, lemon juice, salt, and garlic powder.
- Mix Thoroughly: Stir all the ingredients together until the mixture is evenly combined, ensuring the chicken and additions are coated with the creamy dressing.
- Adjust Seasoning: Taste the salad and adjust the salt as needed to suit your preference.
- Chill for Best Flavor: Cover and refrigerate the chicken salad for 3-4 hours before serving to allow the flavors to meld perfectly.
- Serve: Enjoy as a sandwich filling, in wraps, or served chilled over a bed of fresh greens.
Notes
- Using rotisserie chicken saves time and adds flavor, but you can substitute with cooked chicken breast.
- For extra crunch, toast the pecans before adding them to the salad.
- Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the amount of mayonnaise and Greek yogurt to achieve your desired creaminess and tanginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
