🥗 Cranberry Pecan Chicken Salad
Ingredients
2 cups cooked chicken (shredded or diced)
1/3 cup dried cranberries
1/3 cup pecans (chopped, toasted if you want extra flavor)
1/3 cup celery (finely chopped)
2–3 tbsp red onion (optional, finely diced)
1/2 cup mayonnaise
2 tbsp plain Greek yogurt (or use all mayo if preferred)
1 tsp Dijon mustard
1 tsp honey (optional, for a touch of sweetness)
Salt and black pepper to taste
Splash of lemon juice (optional but brightens it up)
Instructions
Prep chicken: Use cooked chicken (rotisserie works great). Shred or dice it.
Mix dressing: In a bowl, combine mayo, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper.
Combine: Add chicken, cranberries, pecans, celery, and onion.
Mix well: Stir until everything is evenly coated and creamy.
Chill (recommended): Refrigerate for at least 20–30 minutes so flavors blend.
Serving ideas
In a sandwich or croissant 🥐
In lettuce wraps 🥬
On crackers or toast
Over a simple green salad
