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Bowl of creamy chicken salad with pecans and cranberries garnished with greens

Chicken Salad with Pecans and Cranberries

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A soothing and delicious chicken salad featuring crunchy pecans and sweet cranberries, perfect for lunches and potlucks.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced
  • 1 cup mayonnaise Can substitute with Greek yogurt
  • 1 cup celery, diced For crunch
  • 1/2 cup chopped pecans For nutty flavor
  • 1/2 cup dried cranberries For sweetness
  • to taste salt and pepper

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded chicken, diced celery, and dried cranberries.
  2. Fold in the mayonnaise until everything is well-coated.
  3. Add chopped pecans and mix gently.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 450mgFiber: 2gSugar: 5g

Notes

Serve on a bed of fresh greens, in a croissant, or with whole-grain crackers. Keep leftovers in an airtight container; lasts 3-5 days.
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