Cranberry Pecan Chicken Salad

$- 2 cups cooked chicken breast, shredded into bite-sized pieces - 1/2 cup dried cranberries, roughly chopped - 1/2 cup pecans, toasted and coarsely chopped for added crunch - 1/2 cup celery, finely diced for a refreshing crunch - 1/4 cup red onion, finely chopped for a touch of sweetness - 1/2 cup plain Greek yogurt, creamy base for the dressing - 2 tablespoons mayonnaise for richness - 1 tablespoon honey for a hint of sweetness - 1 tablespoon apple cider vinegar to balance flavors - Salt and freshly cracked pepper, to taste - Fresh parsley, chopped, for garnish You can mix in other tasty ingredients. Try adding sliced grapes for sweetness. Chopped apples add a crisp bite. For spice, diced jalapeños can bring heat. You might also enjoy adding feta cheese for a tangy twist. If you need dairy-free options, use a plant-based yogurt instead of Greek yogurt. Substitute the mayonnaise with avocado for a creamy touch. For nut allergies, skip the pecans or use sunflower seeds. You can also use rotisserie chicken for a quicker option. First, gather all your ingredients. You need cooked chicken, dried cranberries, pecans, celery, and red onion. Chop the dried cranberries and pecans into smaller pieces. Dice the celery finely and chop the red onion. This creates a nice mix of flavors and textures. In a large bowl, add the shredded chicken, chopped cranberries, toasted pecans, diced celery, and red onion. Use a spatula to mix these ingredients gently, so everything blends well. Next, you will make the creamy dressing. Get a smaller bowl for this step. Whisk together the plain Greek yogurt, mayonnaise, honey, and apple cider vinegar. Keep whisking until the mixture is smooth and creamy. You want to avoid any lumps in the dressing. This dressing adds richness to the salad and balances the flavors perfectly. Now it’s time to dress the salad. Pour the creamy dressing over your chicken mixture. Use the spatula to fold the dressing into the chicken and veggies gently. Make sure everything is well-coated. Next, sprinkle salt and freshly cracked pepper over the salad. Taste it and adjust the seasonings if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time helps the flavors meld together, making every bite more delicious. When ready to serve, stir gently to recombine. Add fresh parsley on top for a bright finish. To get the best taste, focus on the sweetness and crunch. The dried cranberries add a nice sweetness. The pecans give a great crunch. Use just the right amount of apple cider vinegar. It helps balance the flavors well. If you want a sweeter taste, add a bit more honey. Taste as you go. Adjust the salt and pepper to your liking. This way, you get a salad that is just right. Serving your salad well makes a big difference. Use a large bowl or plate. Start with a bed of mixed greens. Spoon the chicken salad on top. This adds color and makes it look fresh. For extra flair, sprinkle more cranberries and pecans on top. You can also serve it in a wrap. Tortillas or pita bread work great. This keeps it fun and easy to eat. This salad pairs well with many sides. Consider serving it with a light soup. A fresh vegetable soup complements the salad. You can also serve it with crusty bread. This adds a nice touch. For drinks, try iced tea or lemonade. They keep the meal refreshing. Enjoy the salad as a lunch or light dinner option. It’s great for picnics or gatherings too! {{image_4}} You can make this salad lighter by swapping some ingredients. Use low-fat Greek yogurt instead of regular yogurt. This change cuts calories while keeping it creamy. You can also skip the mayonnaise if you prefer. For a crunch, add more celery or use cucumber. Fresh herbs like dill or cilantro can brighten the flavor too. Want to mix things up? Try using turkey or rotisserie chicken. Both provide great taste. You can even use chickpeas for a vegetarian option. Shredded tofu works well too if you want a plant-based protein. Adding smoked salmon adds a unique twist and a rich flavor. Seasonal swaps keep your salad fresh and exciting. In spring, add fresh peas or asparagus. In summer, try ripe strawberries or blueberries. Fall is perfect for diced apples or pears. In winter, use pomegranate seeds for a pop of color. These changes make your salad vibrant and full of flavor. To keep your cranberry pecan chicken salad fresh, use an airtight container. This helps prevent moisture loss and keeps the salad crisp. If you have toppings like nuts or cranberries, store them separately. This way, they stay crunchy when you serve the salad again. Always label the container with the date. This helps you track how long it has been stored. Cranberry pecan chicken salad can stay fresh in the fridge for about 3 to 4 days. After that, the taste and texture may change. Always check for any off smells or changes in color before eating. If it looks or smells funny, it's best to toss it. You can freeze cranberry pecan chicken salad, but it may change texture. To freeze, place it in a freezer-safe container. Leave some space at the top for expansion. Use within 2 months for the best flavor. When you're ready to eat it, thaw it in the fridge overnight. Mix it well before serving to restore its creamy texture. Yes, you can use canned chicken. It saves time and still tastes good. Just drain it well before adding it to the salad. Canned chicken makes the recipe quick and easy, especially on busy days. To make this dish gluten-free, focus on your ingredients. Use gluten-free mayonnaise and check the labels on your yogurt and vinegar. Most dried cranberries are gluten-free, but it’s smart to read the packaging. Fresh herbs and vegetables are naturally gluten-free, so feel free to add more for taste! This salad is packed with healthy ingredients. Here are some benefits: - Chicken: High in protein, helps build and repair muscles. - Cranberries: Rich in antioxidants, support heart health. - Pecans: Full of healthy fats, promote brain health. - Celery: Low in calories, provides hydration and fiber. - Greek yogurt: Contains probiotics, good for digestion. - Honey: Natural sweetener with some vitamins and minerals. All of these elements combine to create a nutritious meal that’s not just tasty but also supports your overall health. This blog post covered how to make a tasty Cranberry Pecan Chicken Salad. We explored the main ingredients, optional add-ins, and substitutions for dietary needs. I provided step-by-step instructions and tips for flavor balance and presentation. Variations allow for healthier options and seasonal swaps. Finally, we looked at storage tips to keep leftovers fresh. Enjoy this fun and flexible salad recipe. It’s perfect for any meal, easy to make, and packed with flavor. Dive in and let your taste buds enjoy!$

Looking for a delicious and healthy meal? Try this Cranberry Pecan Chicken Salad that combines shredded chicken, tart cranberries, and crunchy pecans for a delightful flavor explosion. Perfect for lunch or as a light dinner, this easy recipe is ready in just 45 minutes and brings a refreshing blend of tastes. Click through to explore the full recipe and learn how to create this tasty dish that everyone will love!

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Ingredients

2 cups cooked chicken breast, shredded into bite-sized pieces

1/2 cup dried cranberries, roughly chopped

1/2 cup pecans, toasted and coarsely chopped for added crunch

1/2 cup celery, finely diced for a refreshing crunch

1/4 cup red onion, finely chopped for a touch of sweetness

1/2 cup plain Greek yogurt, creamy base for the dressing

2 tablespoons mayonnaise for richness

1 tablespoon honey for a hint of sweetness

1 tablespoon apple cider vinegar to balance flavors

Salt and freshly cracked pepper, to taste

Fresh parsley, chopped, for garnish

Instructions

Combine the Ingredients: In a large mixing bowl, add the shredded chicken, chopped dried cranberries, toasted pecans, finely diced celery, and chopped red onion. Use a spatula or wooden spoon to mix these ingredients together gently, ensuring an even distribution.

Prepare the Dressing: In a separate smaller bowl, whisk together the plain Greek yogurt, mayonnaise, honey, and apple cider vinegar. Continue whisking until the mixture is smooth and creamy, with no lumps remaining.

Dress the Salad: Pour the creamy dressing over the chicken mixture. Using a spatula, gently fold the dressing into the chicken and vegetable mixture, ensuring that all components are well-coated and evenly blended.

Season to Taste: Sprinkle salt and freshly cracked pepper over the salad. Taste the mixture and adjust the seasoning as needed—you may want a little more salt or pepper for balance.

Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully, enhancing the overall taste of the salad.

Final Touch: Upon removing the salad from the refrigerator, stir it gently to recombine any ingredients that may have settled. Taste again and adjust the seasoning if necessary before serving.

Garnish: Sprinkle fresh chopped parsley over the top for a vibrant finish that adds color and freshness to the dish.

Prep Time: 15 minutes | Total Time: 45 minutes (including chilling) | Servings: 4

- Presentation Tips: For a beautiful serving, spoon the chicken salad onto a bed of mixed greens. Alternatively, it can be wrapped in a tortilla or pita. Enhance the visual appeal by topping each serving with additional dried cranberries and chopped pecans for added texture and flavor.