Description
This cranberry chicken salad blends tender shredded chicken with tart dried cranberries, crisp celery, and toasted pecans in a creamy, tangy dressing. It’s the perfect balance of sweet and savory with just the right amount of crunch. Serve it on buttery croissants, crisp lettuce cups, or crackers for a lunch that’s anything but boring.
Ingredients
4 cups cooked chicken, shredded or chopped (rotisserie works great)
¾ cup dried cranberries
¾ cup celery, finely chopped
½ cup toasted pecans or walnuts, chopped
½ cup red grapes, halved (twist for juiciness)
¾ cup mayonnaise
2 Tbsp sour cream or Greek yogurt (twist for extra tang)
1 Tbsp Dijon mustard
1 tsp honey (optional, to balance tartness)
Salt and black pepper to taste
Optional garnish: chopped parsley or green onions
Instructions
Mix the Base: In a large bowl, combine the chicken, cranberries, celery, pecans, and grapes.
Make the Dressing: In a small bowl, whisk together mayo, sour cream, Dijon, honey, salt, and pepper.
Combine: Pour dressing over the chicken mixture and toss until everything is well coated. Adjust seasoning to taste.
Chill & Serve: Cover and refrigerate for at least 30 minutes. Serve on croissants, in wraps, over greens, or in a sandwich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 310 / Serving
- Fat: 21g / Serving
- Carbohydrates: 10g / Serving
- Protein: 20g / Serving