Chicken Salad with Craisins and Pecans
This creamy chicken salad blends sweet dried cranberries and crunchy pecans with tender chicken for a comforting, refreshing dish that works beautifully for lunch, dinner, or potlucks.
Equipment
- Mixing Bowl
- Cutting board
- Knife
- Skillet
Ingredients
Main Ingredients
- 4 cups cooked chicken breast chopped into bite-sized pieces
- 1 stalk celery sliced
- 1–2 green onions sliced
- 3/4 cup sweetened dried cranberries
- 1/2 cup pecans toasted or plain
Dressing
- 1/2 cup mayonnaise
- 1/4–1/2 tsp dry mustard powder or 1–2 tsp Dijon mustard
- 1/2 tsp coarse salt
- 1/4 tsp black pepper
Instructions
- Chop the cooked chicken, slice celery and green onions, and measure cranberries and pecans. Toast pecans in a dry skillet if desired.
- In a large mixing bowl, combine the chicken, celery, green onions, cranberries, and pecans. Toss gently to distribute evenly.
- Stir in mayonnaise, mustard, salt, and pepper. Mix well until all ingredients are coated evenly.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for 30 minutes to let the flavors meld and the texture set.
- Serve on croissants, sandwich bread, lettuce leaves, or with crackers and apple slices as desired.
Notes
This salad is perfect for make-ahead meals. Adjust mayo or mustard levels to match your creaminess and tang preference. For added flavor, swap pecans for almonds or add fresh herbs like dill or parsley.
Nutrition
Calories: 410kcalCarbohydrates: 12gProtein: 28gFat: 27gSaturated Fat: 4gCholesterol: 85mgSodium: 490mgPotassium: 420mgFiber: 2gSugar: 7gVitamin A: 180IUVitamin C: 2mgCalcium: 25mgIron: 1.2mg
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