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Cranberry Chicken Salad

Cranberry Chicken Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or chopped
  • 1/3 cup mayonnaise
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves
  • 1 large celery stalk, finely diced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • Black pepper, to taste

Method
 

  1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Cool and chop.
  2. Whisk together the mayonnaise, Dijon, lemon juice, salt, and pepper in a large bowl until smooth.
  3. Fold in the chicken, cranberries, celery, and toasted pecans until evenly coated. Serve on bread, in a wrap, or over lettuce.

Notes

For the best flavor, cover and chill the salad for at least 20 minutes before serving. The dressing melds with the chicken and the cranberries absorb a little moisture, becoming more tender.