Description
This creamy Cranberry Chicken Salad is a delightful combination of tender cooked chicken, sweet dried cranberries, crunchy celery, and pecans, all tossed in a tangy mayonnaise and Greek yogurt dressing. Perfect for sandwiches, wraps, or as a light and refreshing lunch option, it can be prepared quickly with no cooking required and is ideal for meal prepping.
Ingredients
Salad Ingredients
- 3 cups cooked chicken, diced
- ½ cup dried cranberries
- 2 celery stalks, diced
- ⅓ cup chopped pecans
Dressing
- ½ cup mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the diced cooked chicken, dried cranberries, diced celery, and chopped pecans, mixing them gently to combine all the elements evenly.
- Prepare the Dressing: In a separate small bowl, whisk together mayonnaise, plain Greek yogurt, fresh lemon juice, salt, and black pepper until the mixture is smooth and creamy.
- Toss the Salad: Pour the prepared dressing over the chicken and cranberry mixture, stirring thoroughly to ensure all the ingredients are evenly coated with the creamy dressing.
- Chill the Salad: Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill properly before serving.
- Serve: Enjoy the cranberry chicken salad on croissants, sandwich bread, lettuce wraps, or with crackers as a versatile and tasty meal or snack.
Notes
- Walnuts can be used as a substitute for pecans for a different nutty flavor and texture.
- Store the cranberry chicken salad refrigerated in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
