Description
This Cranberry Pecan Chicken Salad is a perfect combination of sweet and savory flavors. Tender, juicy chicken breast is mixed with crunchy pecans, tangy dried cranberries, and fresh veggies, all coated in a creamy honey-mayo dressing. Whether served in a croissant, on a bed of greens, or just by itself, this salad is an easy, healthy, and delicious option for lunch or dinner.
Ingredients
Scale
- 2 cooked boneless skinless chicken breasts, chopped
- ½ cup dried cranberries, roughly chopped
- ½ cup pecans, chopped
- 1 stalk celery, diced
- 2 green onions, chopped
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp honey
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Place pecans in a pan over medium heat and spray with cooking oil.
- Toast for 3-4 minutes, stirring frequently.
- Move the toasted pecans to a cutting board and chop them before adding them to the salad.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Serving Suggestions: This chicken salad is great on croissants, rolls, or as a topping for salad greens.
- Toasting Pecans: Toasting the pecans adds a wonderful extra layer of flavor, but it’s optional
- Prep Time: 15 minutes
- Cook Time: None (assuming chicken is pre-cooked)
- Category: Lunch, Salad, Chicken Salad
- Method: Mixing, No Cooking Required
- Cuisine: American