Cranberry Pecan Chicken Salad

$- 2 cups cooked chicken breast (shredded or diced) - 1/2 cup dried cranberries - 1/2 cup pecans (coarsely chopped) - 1/4 cup celery (finely diced) - 1/4 cup red onion (finely chopped) - 1/2 cup plain Greek yogurt - 2 tablespoons mayonnaise - 1 tablespoon honey - 1 tablespoon apple cider vinegar - Salt and black pepper - Fresh parsley for garnish - Mixed greens or lettuce leaves for serving The key to a great cranberry pecan chicken salad is simple, fresh ingredients. Start with the chicken. You can use leftover roasted chicken or poach your own. Shredded chicken adds a nice texture. Dried cranberries bring a sweet note. Pecans add crunch and flavor. Finely diced celery and red onion add freshness and a bit of bite. For the creamy dressing, I use plain Greek yogurt and a bit of mayonnaise. This combo keeps it light yet rich. Honey and apple cider vinegar balance sweetness and tang. Don't forget salt and black pepper. They enhance each flavor. If you want to elevate your dish, consider adding fresh parsley on top. Serve it on a bed of mixed greens or lettuce leaves for a fresh crunch. Keep these ingredients on hand for a quick, delicious meal anytime. - Combine chicken, cranberries, pecans, celery, and red onion. - Mix gently until all ingredients are incorporated. I start by placing the cooked chicken in a large bowl. You can shred or dice it; either works great. Next, I add the dried cranberries, which bring a sweet touch. Then, I toss in the coarsely chopped pecans for crunch. The finely diced celery adds a nice crunch and freshness. Lastly, I sprinkle in the finely chopped red onion, which gives a bit of bite. I use a spatula to mix everything gently. This helps blend the flavors without breaking the chicken apart. - Whisk together Greek yogurt, mayonnaise, honey, and apple cider vinegar. - Ensure a smooth and homogeneous mixture. In a separate bowl, I measure out the Greek yogurt. This gives a creamy base without too much fat. I add a couple of tablespoons of mayonnaise for richness. Then, I pour in the honey for sweetness and the apple cider vinegar for a little tang. I use a whisk to mix it all together. The goal is a smooth, creamy dressing that coats the salad well. - Fold the dressing into the salad mix without mashing the chicken. - Season to taste with salt and black pepper. I drizzle the dressing over the chicken salad mixture. With a spatula, I carefully fold the dressing in. I want everything to be coated without crushing the chicken pieces. Afterward, I taste and add salt and freshly cracked black pepper. This brings all the flavors together. - Refrigerate for at least 30 minutes. - Serve on a bed of mixed greens, garnished with parsley. I cover the bowl with plastic wrap and place it in the fridge. Chilling for at least 30 minutes allows the flavors to blend. When ready to serve, I place a generous scoop of salad on a bed of mixed greens. For a pretty touch, I sprinkle fresh parsley on top. You can also add more pecans for an extra crunch! To make your cranberry pecan chicken salad shine, adjust the seasoning. Taste as you go. Add salt and pepper until it feels just right for you. This personal touch makes your dish stand out. Chilling the salad is key. I recommend at least 30 minutes in the fridge. This time lets the flavors blend and develop. A beautiful plate impresses everyone. Start with a bed of mixed greens or crisp lettuce. Then, scoop a generous portion of your chicken salad on top. For extra flair, sprinkle chopped pecans over the salad. A few fresh parsley leaves add color and freshness. You need a few basic tools to prepare this dish. A large mixing bowl helps combine all the ingredients easily. Use a spatula or wooden spoon for gentle mixing. For serving, a nice salad bowl makes a big difference. Store any leftovers in airtight containers to keep them fresh. {{image_4}} You can switch up the protein in your salad. Turkey works well and adds a nice taste. If you prefer a plant-based option, tofu is a great choice. Just ensure it's firm enough to hold up in the salad. For the nuts, feel free to swap pecans for walnuts or almonds. Each nut brings its own flavor and crunch. To make this dish gluten-free, just check the labels on your yogurt and mayonnaise. Most are gluten-free, but not all brands are the same. If you need a dairy-free version, use a dairy-free yogurt. Also, look for a mayo made from plant-based ingredients. This keeps the creamy texture while fitting your dietary needs. If you want to brighten the salad, add fruits like diced apples or halved grapes. They add a sweet and juicy burst to each bite. You can also sprinkle in fresh herbs like dill or parsley. Spices like paprika or a hint of cayenne can add a nice kick. Experiment with your favorites to make the salad your own. To keep your Cranberry Pecan Chicken Salad fresh, store it in airtight containers. This prevents air from drying it out and helps maintain its flavor. The chicken salad lasts for about 3 to 4 days in the refrigerator. Just remember to seal it tightly after each serving. Can you freeze it? Yes, you can freeze this chicken salad, but it may change texture. When you freeze it, use a freezer-safe container and leave some space for expansion. To thaw, place it in the fridge overnight. This method helps keep the flavors intact. If you need to serve it after freezing, stir it well to mix any separated ingredients. Enjoy your salad fresh after thawing! Cranberry Pecan Chicken Salad will stay fresh in the fridge for about 3 to 4 days. Make sure to cover it tightly with plastic wrap or a lid. This helps keep air out and maintain its flavor. Check for any signs of spoilage, like a change in smell or color. If you see anything off, it’s best to toss it. Yes, you can make this salad ahead of time! I recommend preparing it a day before you plan to serve it. This allows the flavors to blend well. Just store it in the fridge until you’re ready to eat. You can also chop the ingredients in advance and mix them together later. This saves time when you're busy. This salad pairs well with many sides. Here are a few ideas: - Fresh fruit salad - Whole grain bread or rolls - A light soup, like tomato or vegetable - Crispy vegetable sticks, such as carrots and cucumbers These sides add variety and balance to your meal. Absolutely! This salad is great for meal prep. It stores well and is easy to pack for lunch. Just divide it into containers for quick grab-and-go meals. You can also make a larger batch. This way, you have a tasty meal ready for several days. Plus, it’s healthy and filling! This blog post shared a simple and tasty recipe for Cranberry Pecan Chicken Salad. You learned about essential and optional ingredients, plus step-by-step instructions to make it. I offered tips for perfecting your dish and ways to store it. As you prepare this salad, remember to customize it to your taste. Whether you choose chicken, turkey, or need a dairy-free option, there’s a version for you. Enjoy making this dish and the smiles it brings at mealtime!$

Discover a delicious twist on a classic dish with this Cranberry Pecan Chicken Salad recipe! Packed with succulent chicken, sweet cranberries, and crunchy pecans, this salad is a perfect blend of flavors and textures. Easy to make in just 50 minutes, it’s ideal for lunch or dinner.Enjoy a fresh, healthy meal that everyone will love!

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Ingredients

2 cups cooked chicken breast, either shredded or diced

1/2 cup dried cranberries

1/2 cup pecans, coarsely chopped

1/4 cup celery, finely diced

1/4 cup red onion, finely chopped

1/2 cup plain Greek yogurt

2 tablespoons mayonnaise

1 tablespoon honey

1 tablespoon apple cider vinegar

Salt and freshly ground black pepper, to taste

Fresh parsley, for garnish (optional)

A bed of mixed greens or lettuce leaves, for serving

Instructions

In a large mixing bowl, combine the shredded or diced chicken, dried cranberries, chopped pecans, finely diced celery, and finely chopped red onion. Use a spatula or wooden spoon to stir gently until all ingredients are well incorporated.

In a separate small bowl, whisk together the plain Greek yogurt, mayonnaise, honey, and apple cider vinegar. Continue whisking until the mixture is smooth and homogeneous.

Drizzle the creamy dressing over the chicken salad mixture. Carefully fold the dressing into the salad using a spatula, ensuring that all ingredients are evenly coated without mashing the chicken.

Season your salad with salt and freshly cracked black pepper to taste, making sure to adjust the seasoning to your preference for a balanced flavor.

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 together.

When you're ready to serve, create a visually appealing plate by placing a generous scoop of the chicken salad mixture atop a bed of fresh mixed greens or crisp lettuce leaves.

For an eye-catching finish, garnish with fresh parsley leaves if desired, and consider sprinkling additional coarsely chopped pecans over the top for an extra layer of crunch.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4