This Cranberry Chicken Salad is a delightful blend of sweet, savory, and tangy flavors, perfect for any meal. The tender shredded chicken is paired with the crunch of celery and roasted pecans, the sweetness of dried cranberries, and the subtle sharpness of red onion and chives. Tossed in a creamy honey Dijon dressing, this versatile salad is ideal for sandwiches, wraps, or serving over a bed of greens. It’s a quick, wholesome dish that’s great for meal prep or serving at gatherings.
Ingredients:
For the Chicken Salad:
- 1½ pounds cooked and shredded chicken meat
- 1 cup diced celery (about 2 stalks)
- 1 cup chopped roasted pecans
- 1 cup dried cranberries
- ⅓ cup finely chopped red onion
- ⅓ cup chopped fresh chives
For the Salad Dressing:
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper (or black pepper)
Instructions:
- Prepare the Chicken Salad: In a large mixing bowl, combine the shredded chicken, diced celery, roasted pecans, dried cranberries, red onion, and chopped chives. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and white or black pepper until smooth and creamy.
- Combine and Toss: Pour the dressing over the chicken salad mixture. Gently toss until all the ingredients are evenly coated with the dressing.
- Chill and Serve: Cover and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together. Serve chilled as a sandwich filling, in wraps, over a bed of lettuce, or with crackers for a light, refreshing meal.
Conclusion:
This Cranberry Chicken Salad is a versatile and flavorful dish that’s perfect for any occasion. Whether you’re packing it for lunch, preparing a picnic, or serving it as a crowd-pleasing appetizer, the combination of tender chicken, crunchy pecans, and sweet cranberries tossed in a creamy honey Dijon dressing is always a hit.
Zesty Cranberry Chicken Salad with Roasted Pecans
Ingredients
For the Chicken Salad:
- 1½ pounds cooked and shredded chicken meat
- 1 cup diced celery about 2 stalks
- 1 cup chopped roasted pecans
- 1 cup dried cranberries
- ⅓ cup finely chopped red onion
- ⅓ cup chopped fresh chives
For the Salad Dressing:
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper or black pepper
Instructions
- Prepare the Chicken Salad: In a large mixing bowl, combine the shredded chicken, diced celery, roasted pecans, dried cranberries, red onion, and chopped chives. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and white or black pepper until smooth and creamy.
- Combine and Toss: Pour the dressing over the chicken salad mixture. Gently toss until all the ingredients are evenly coated with the dressing.
- Chill and Serve: Cover and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together. Serve chilled as a sandwich filling, in wraps, over a bed of lettuce, or with crackers for a light, refreshing meal.