Cranberry Pecan Chicken Salad
1 cup chicken, cooked and shredded (1 small breast)
1 tbls red onion, chopped
2 tbls dried cranberries, chopped (10-12 dried cranberries)
2 tbls pecans, chopped (5 -6 pecan halves)
3 tbls mayonnaise
1 tsp lemon juice
½ tsp dijon mustard
Dash salt and pepper
In a small mixing bowl, combine chicken, onion, cranberries and pecans.
In a separate bowl, whisk mayonnaise, lemon juice, mustard, salt and pepper. Pour over chicken mixture and stir to combine.
Allow to chill for an hour to combine flavors.
Store leftovers, tightly covered, in the refrigerator for up to 5 days.
2 servings, 265 calories per serving
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Thank you for another interesting recipe. I am already trying your recipe on the italian rice, so I will add this as a nice side item. I love salads and pecans! I can’t wait to add the cranberry to the mix and see how it tastes. Sounds and look so delicious. Thank you for sharing
Thank you for your comments! The dried cranberries and pecans add a nice blend of textures and flavors to this dish. It would work great as a main dish or a side,
This is a very easy and simple chicken salad to make. It doesn’t seem to take much time and can be done anytime. The ingredients are also readily available. I think I will be trying this Cranberry Pecan Chicken Salad recipe soon, so I can master it before Christmas, as I would love to serve something as simple as this to my visitors.
This is a quick and simple meal that I’m sure you’ll have no trouble pulling together. Please let me know what your guests think of it!