Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad is a sophisticated and protein-packed dish that marries tender shredded chicken with the tart sweetness of dried cranberries and the earthy crunch of toasted pecans. Perfectly balanced with a creamy, zesty Dijon-mayonnaise dressing and fresh herbs, this salad offers a refined texture suitable for quick lunches, elegant brunch spreads, or outdoor picnics. The flavors meld beautifully as it rests, making it an ideal candidate for meal prep.
Ingredients
- 3 cups cooked chicken breast, shredded or cubed
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/4 cup celery, diced
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Ensure chicken is cooled and cut into bite-sized pieces
- Combine chicken, diced celery, and chopped parsley in a large mixing bowl
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice
- Pour the dressing over the chicken mixture
- Use a silicone spatula to gently fold the ingredients together until evenly coated
- Fold in the pecans and dried cranberries
- Season with salt and pepper to taste and serve chilled
Notes
For the best flavor, allow the salad to rest in the refrigerator for at least one hour before serving as this allows the cranberries to plump and the flavors to meld. Toast the pecans in a dry pan over medium heat for 3-5 minutes until fragrant to maximize their crunch. Keeps well in the refrigerator for up to 3 days in an airtight container.