Description
This Cranberry Pecan Chicken Salad is a flavorful and hearty dish with the perfect balance of sweet cranberries, crunchy pecans, and tender chicken. Tossed in a creamy honey-mayo dressing, it’s the perfect light meal for a quick lunch or dinner. Serve it on croissants or fluffy rolls for a satisfying sandwich!
Ingredients
- Cooked boneless skinless chicken breast (shredded or chopped)
- Dried cranberries (roughly chopped)
- Pecans (chopped)
- 1 stalk celery (diced)
- 2 green onions (chopped)
- Mayonnaise
- Lemon juice
- Honey
- Salt
- Garlic powder
- Black pepper
Instructions
-
Prep the Ingredients:
Chop the chicken, pecans, cranberries, celery, and green onions into small, bite-sized pieces. -
Mix the Chicken and Veggies:
In a large bowl, combine the chicken, chopped pecans, cranberries, celery, and green onions. Mix together well. -
Make the Dressing:
In a smaller bowl, add mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper. Whisk or use a fork to blend the ingredients well until smooth. -
Combine the Salad:
Pour the dressing over the chicken mixture. Use a spoon to mix everything together, ensuring the chicken and vegetables are evenly coated with the dressing. -
Serve:
Scoop the salad onto croissants, fluffy rolls, or enjoy it as-is.
Notes
- This salad is perfect for meal prepping and can be stored in the fridge for a couple of days.
- Adjust the amount of honey for a sweeter taste or reduce for a more savory salad.
- To save time, you can use pre-cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Dinner
- Method: No-cook
- Cuisine: American