Cranberry Pecan Chicken Salad a fresh twist on a classic treat. Try it in a sandwich or on a bed of fresh greens. It\’s sure to tantalize your taste buds!
Cranberry Pecan Chicken Salad
1 cup chicken, cooked and shredded (1 small breast)
2 tbsp red onion, chopped
¼ cup celery, chopped
2 tbsp dried cranberries, chopped (10-12 dried cranberries)
2 tbsp pecans, chopped (5 -6 pecan halves)
3 tbsp mayonnaise
1½ tsp lemon juice
½ tsp dijon mustard
½ dried parsley
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 the 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
Hack: For a delicious change of pace, replace cranberries with ¼ cup red grapes.
Hack: I’ve used pecans in this recipe but you can use your favorite nut or whatever nuts you have on hand.