Cranberry Pecan Chicken Salad
Prep Time: 15 minutesChill Time: 30 minutesTotal Time: 45 minutesServings: 6Ingredients3 cups cooked chicken, chopped or shredded3/4 cup dried cranberries1/2 cup pecans, chopped1/2 cup celery, finely diced1/4 cup red onion, finely diced1/2 cup mayonnaise1/4 cup plain Greek yogurt or sour cream1 teaspoon Dijon mustard1 tablespoon fresh lemon juice1–2 teaspoons honeySalt and black pepper, to taste2 tablespoons fresh parsley, chopped (optional)InstructionsAdd the cooked chicken, dried cranberries, pecans, celery, and red onion to a large mixing bowl.In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and black pepper until smooth.Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.Taste and adjust the salt, pepper, lemon juice, or honey as needed.Cover and refrigerate for about 30 minutes to allow the flavors to blend.Garnish with fresh parsley and extra chopped pecans or cranberries, if desired.Serve chilled on croissants, sandwich bread, wraps, crackers, lettuce cups, or a bed of fresh greens.NotesRotisserie chicken makes this recipe especially quick and convenient.Toast the pecans for a deeper, nuttier flavor and extra crunch.Add diced apples or halved grapes for a fruity variation.For a lighter dressing, replace more of the mayonnaise with plain Greek yogurt.Store leftovers in an airtight container in the refrigerator and use within the safe storage window for your cooked chicken.