Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad is a refreshing blend of juicy chicken, sweet cranberries, and crunchy pecans, making it a perfect choice for picnics or brunches. This vibrant salad is not only easy to prepare but also packed with flavors that will impress your guests. Serve it on greens or as a sandwich filling for a delightful meal that balances health and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup dried cranberries
- 1 cup toasted pecan halves
- 1/2 cup Greek yogurt
- 2 celery stalks, finely chopped
- 1/4 cup green onions, sliced (green tops only)
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Bake seasoned chicken breasts on a parchment-lined baking sheet for 25-30 minutes or until juices run clear.
- Allow chicken to cool slightly, then shred it using two forks into chunky pieces.
- In a large bowl, combine shredded chicken, dried cranberries, chopped celery, toasted pecans, and sliced green onions.
- In another bowl, mix Greek yogurt and Dijon mustard until smooth. Season with salt and pepper.
- Pour the dressing over the chicken mixture and fold gently until well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 10g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For added texture, consider swapping pecans with walnuts or adding diced apples. A sprinkle of feta cheese can enhance the creaminess of the salad.