This chicken salad is a delightful combination of tender chicken, crunchy pecans, sweet cranberries, and crisp apples, all brought together with a creamy and tangy dressing. It’s a perfect blend of flavors and textures that’s great for a quick lunch or a light dinner.
Why You’ll Love This Recipe:
This chicken salad is not only delicious but also versatile. It can be enjoyed on its own, with a side of greens, or as a filling for sandwiches. It’s easy to make, incredibly flavorful, and a fantastic way to use up leftover chicken.
Ingredients:
- 2 tablespoons of mayonnaise
- 2 tablespoons of plain Greek yogurt
- 1 teaspoon of Dijon mustard
- 1/4 teaspoon of onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons dried cranberries
- 3 tablespoons of chopped pecans
- 1/4 cup diced Granny Smith apple
- 10 ounces (1 can) chicken breast, drained, cut into pieces
- Baby spinach leaves (optional)
- 4 croissants or soft rolls (optional)
Directions:
- In a medium bowl, combine mayonnaise, yogurt, mustard, onion powder, salt, and pepper. Adjust seasoning to taste.
- Gently fold in the cranberries, pecans, diced apple, and chicken until well combined.
- Serve as is or use as a filling for croissants or soft rolls. Add baby spinach leaves for extra freshness if desired.
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Kcal: 310 per serving
Storage:
Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving.
Recipe Tips:
- Feel free to customize this chicken salad with your favorite nuts or dried fruits.
- If you prefer a lighter version, you can use grilled or poached chicken instead of canned chicken breast.
- For a gluten-free option, serve the chicken salad on a bed of mixed greens instead of using croissants or rolls.