Easy Cranberry and Pecan Chicken Salad Recipe
Need an easy lunch idea? Try this tasty cranberry and pecan chicken salad! Loaded with juicy chicken, sweet cranberries, and crunchy pecans.
Servings 6
Calories 352kcal
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 3 cups chicken breast cooked, chopped or shredded
- 3/4 cup dried cranberries
- 3/4 cup pecans chopped, lightly toasted
- 1/2 cup celery finely diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, whisk together the mayonnaise, plain Greek yogurt, lemon juice, kosher salt, and black pepper until smooth and creamy.
- Fold in the chicken, cranberries, pecans, and celery until all the pieces are coated with the dressing.
- Tightly cover the chicken salad with plastic wrap or a lid.
- Refrigerate for at least 1 hour (or overnight).
- Stir the chicken salad just before serving cold on croissants, lettuce wraps, or with crackers.
Nutrition
Calories: 352kcal | Carbohydrates: 15g | Protein: 18g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 410mg | Potassium: 377mg | Fiber: 2g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg