Creamy chicken salad blends cranberries, toasted pecans, and fresh veggies for bright flavor and hearty texture.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 medium chicken breasts)
→ Salad Additions
02 - 1/2 cup dried cranberries
03 - 1/2 cup pecan halves, toasted and roughly chopped
04 - 2 stalks celery, finely diced
05 - 1/4 cup red onion, finely diced
06 - 2 tablespoons fresh parsley, chopped (optional)
→ Dressing
07 - 1/2 cup mayonnaise
08 - 2 tablespoons Greek yogurt or sour cream
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# Steps to Follow:
01 - If using uncooked chicken, poach or roast breasts until fully cooked, allow to cool, and then dice or shred.
02 - In a large bowl, blend diced chicken, dried cranberries, toasted chopped pecans, celery, red onion, and parsley.
03 - Whisk together mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until well blended.
04 - Pour prepared dressing over the chicken mixture and gently toss to distribute evenly.
05 - Sample and adjust seasoning if needed to taste.
06 - Refrigerate the mixture for a minimum of 30 minutes to allow flavors to develop. Serve chilled as a standalone dish, atop salad greens, inside sandwiches, or wrapped in tortillas.
