Creamy Chicken, Cranberry & Pecan Salad
A sweet-savory creamy chicken salad with juicy cranberries, crunchy pecans, and a tangy dressing—great for sandwiches, wraps, or a light high-protein meal.
🧾 Ingredients (2–3 servings)
🍗 Salad base
- 2 cups cooked chicken breast (shredded or diced)
- 1/3 cup dried cranberries
- 1/3 cup pecans (toasted if possible)
- 1/2 cup celery (finely chopped, optional for crunch)
- 2 tbsp red onion (finely chopped, optional)
- 2–3 cups lettuce or mixed greens (optional, for serving)
🥣 Creamy dressing
- 1/2 cup mayonnaise (or Greek yogurt for lighter version)
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 tbsp lemon juice
- Salt & black pepper to taste
🔥 Instructions
1. Prepare the chicken
- Use cooked chicken breast (grilled, boiled, or roasted).
- Shred or dice into bite-sized pieces.
2. Toast the pecans (optional but recommended)
- Heat a dry pan over medium heat.
- Toast pecans for 2–4 minutes until fragrant.
- Let cool before mixing.
3. Mix the salad
- In a large bowl, combine chicken, cranberries, pecans, celery, and red onion.
- Add the creamy dressing.
- Mix until everything is evenly coated.
4. Chill (recommended)
- Refrigerate for 15–30 minutes to let flavors blend.
🍽️ Serve it how you like
- In lettuce cups for a low-carb option
- In a sandwich or croissant
- Over a bed of greens as a salad bowl
- With crackers as a snack-style dip
💡 Tips for best flavor
- Let it chill—this makes it taste more cohesive and creamy.
- Add a splash of apple cider vinegar for extra tang.
- Swap pecans with walnuts or almonds if needed.
