Description
Cranberry Pecan Chicken Salad is a delightful combination of tender poached chicken, sweet-tart cranberries, and crunchy pecans, all enveloped in a creamy Greek yogurt dressing. This refreshing salad is perfect for busy weeknights or elegant brunches, offering versatility whether enjoyed on its own or as a filling for sandwiches. Bright and flavorful, it’s sure to impress your family and friends at any gathering.
Ingredients
Scale
- 2 cups cooked boneless, skinless chicken breasts (diced)
- 1 cup dried cranberries
- 1 cup chopped toasted pecans
- 1 cup finely chopped celery
- 1/2 cup plain Greek yogurt
- 2 tsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- 1. Cook the chicken: Poach the chicken breasts in salted water over medium heat for 15-20 minutes until fully cooked. Allow to cool.
- 2. Chop: Once cooled, dice the chicken into bite-sized pieces.
- 3. Mix: In a large bowl, combine diced chicken, cranberries, pecans, and celery.
- 4. Prepare dressing: In a separate bowl, mix Greek yogurt, Dijon mustard, honey, salt, and pepper until smooth.
- 5. Combine: Pour the dressing over the chicken mixture and stir until well-coated.
- 6. Serve: Transfer to plates or serve over greens; enjoy as a salad or filling.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 14g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
Keywords: Swap pecans for walnuts if preferred. For added sweetness and crunch, consider adding diced apples or grapes. Store leftovers in an airtight container in the fridge for up to three days.