Cranberry Pecan Chicken Salad

$- 2 cups cooked chicken breast, shredded - 1 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/4 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/2 cup Greek yogurt (or mayonnaise) - 2 tablespoons honey - 1 tablespoon Dijon mustard - Salt and pepper to taste - Fresh greens for serving For this salad, I start with cooked chicken breast. Shredding it gives the salad a nice texture. Dried cranberries add a sweet and tart flavor. The pecans offer a crunchy bite that contrasts well with the chicken. Celery and red onion give it a fresh crunch. I often use Greek yogurt for creaminess. You can use mayonnaise if you prefer a richer taste. Honey adds a touch of sweetness, while Dijon mustard brings a little zing. Season with salt and pepper to enhance all the flavors. If you want a lighter option, try using low-fat Greek yogurt instead. You can also use avocado or silken tofu for a dairy-free version. For nuts, walnuts or almonds work well in place of pecans. If you prefer different fruits, use raisins, chopped apples, or even orange segments for a twist. Each serving of this salad has about 300 calories. It provides protein from the chicken and healthy fats from the nuts. This salad is gluten-free, making it a good choice for those with gluten sensitivities. You can adjust the ingredients for specific dietary needs, like making it lower in calories or fat. {{ingredient_image_1}} To make cranberry pecan chicken salad, you need a few simple steps: 1. Gather all ingredients. 2. Mix the chicken and other solid ingredients. 3. Whisk the dressing in another bowl. 4. Combine everything and chill. 5. Serve on fresh greens. First, take a large mixing bowl. Add these ingredients: - 2 cups cooked chicken breast, shredded - 1 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/4 cup celery, finely chopped - 1/4 cup red onion, finely chopped Next, in a small bowl, you will make the dressing. Whisk together: - 1/2 cup Greek yogurt (or mayonnaise) - 2 tablespoons honey - 1 tablespoon Dijon mustard - Salt and pepper to taste Once the dressing is smooth, pour it over the chicken mixture. Gently fold everything together. Make sure all the chicken and veggies get coated. Taste it and add more salt, pepper, or honey if needed. Cover the bowl and refrigerate for at least 30 minutes. This lets the flavors blend well. When you are ready to serve, take a plate. Line it with fresh greens, like spinach or mixed salad greens. Scoop the chicken salad on top of the greens. This adds color and texture to your dish. You can pair this salad with whole grain bread or a side of fruit. It makes for a balanced meal that is both tasty and fresh! You can make the chicken ahead of time. Cook and shred chicken the day before. Store it in the fridge to keep it fresh. Chilling the salad before serving helps the flavors mix well. I recommend letting it chill for at least 30 minutes. This wait makes your salad taste even better. To boost flavor, use fresh herbs like parsley or dill. These add a nice touch. You can also try adding spices such as black pepper or paprika for some heat. If you like a sweeter salad, add more honey. It balances the tart cranberries nicely. Fresh salads taste best when they are cold. Serve your salad right after chilling it. For leftovers, keep them in an airtight container in the fridge. This keeps the chicken and veggies fresh. Always check for any signs of spoilage before eating. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking and shredding. Customize Your Nuts: Feel free to substitute walnuts or almonds for the pecans to add a different flavor and texture. Chill for Flavor: Allow the salad to chill in the refrigerator for at least an hour before serving to enhance the flavors. Perfect Pairings: Serve the chicken salad on toasted bread or in a wrap for a delicious sandwich option. {{image_2}} You can make this salad lighter. Use low-fat Greek yogurt instead of regular yogurt. This cuts calories but keeps creaminess. You can also swap honey for a sugar-free sweetener. For a vegan option, use chickpeas or tofu instead of chicken. Both are packed with protein. You can also use vegan yogurt to replace Greek yogurt. To give your salad a global flair, add spices. Try curry powder for an Indian touch or cumin for a Mexican twist. You can also make a Mediterranean version. Use olives, feta cheese, and sun-dried tomatoes. For an Asian twist, add soy sauce, sesame oil, and chopped peanuts. These changes bring exciting flavors. Using fresh fruits and veggies makes this salad pop. In spring, add strawberries or asparagus. In summer, try peaches or bell peppers. In fall, apples or roasted squash work well. In winter, consider pomegranate seeds or citrus fruits. Adjust the recipe based on what’s available for the best taste. To keep your cranberry pecan chicken salad fresh, store it in an airtight container. This prevents air from getting in and keeps your salad tasty. Glass or plastic containers work well. Make sure the lid is sealed tightly. If you plan to eat it later, divide the salad into smaller portions. This way, you can grab just what you need. Your salad will last in the fridge for about 3 to 4 days. Always check for spoilage before eating. Signs of spoilage include an off smell, discoloration, or a slimy texture. If you notice any of these, it’s best to throw it away. Freezing this salad is not recommended. The texture of the chicken and veggies can change when thawed. If you must freeze it, do so without the dressing. When you want to eat it, thaw in the fridge overnight. Mix in fresh dressing before serving for the best taste. Can I use canned chicken for this recipe? Yes, you can use canned chicken. It saves time and effort. Just drain the can and shred the chicken. This makes it easy to mix with the other ingredients. What’s the best way to shred chicken? The best way to shred chicken is with two forks. Hold one fork steady and use the other to pull apart the meat. You can also use your hands if the chicken is cool enough. A stand mixer with a paddle attachment works well too. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients, like chicken and nuts, are safe. Just double-check the labels on the Greek yogurt or mayonnaise. Can it be made dairy-free? Yes, you can swap out Greek yogurt for dairy-free yogurt. Look for unsweetened versions to keep the taste balanced. You can also use avocado or a vegan mayo. How do I know if my chicken is fully cooked? Your chicken is done when it reaches an internal temperature of 165°F. You can use a meat thermometer to check. The meat should also be white and the juices clear. Can I replace Greek yogurt with something else? Yes, you can replace Greek yogurt with mayonnaise or a dairy-free option. You can also try sour cream for a tangy taste. Adjust the salt and honey to balance flavors. This blog post covered a tasty chicken salad recipe. We explored the needed ingredients, substitutions, and nutrition facts. I shared step-by-step instructions, serving tips, and storage advice. You can adjust flavors and create unique variations. In summary, you can make this salad suit your tastes and dietary needs. Take these ideas to create a meal that's both delicious and easy. Enjoy exploring your culinary skills while making this salad your own!$

Cranberry Pecan Chicken Salad

A refreshing salad with shredded chicken, dried cranberries, and pecans, dressed in a creamy yogurt dressing.

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Prep Time 15

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken breast, shredded
1 cup cranberries, dried
0.5 cup pecans, roughly chopped
0.25 cup celery, finely chopped
0.25 cup red onion, finely chopped
0.5 cup Greek yogurt (or mayonnaise)
2 tablespoons honey
1 tablespoon Dijon mustard
to taste Salt and pepper
as needed Fresh greens (like spinach or mixed salad greens) for serving

Instructions

In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped pecans, celery, and red onion.
In a separate small bowl, whisk together the Greek yogurt, honey, Dijon mustard, salt, and pepper until smooth and well combined.
Pour the dressing over the chicken mixture and gently fold everything together until the chicken and veggies are evenly coated.
Taste and adjust the seasonings if necessary, adding more salt, pepper, or honey as desired.
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
When ready to serve, line a plate with fresh greens and scoop the chicken salad on top.

Notes

Let the salad chill for better flavor.

Keyword chicken, cranberry, pecan, salad