Cranberry Chicken Salad
A delightful blend of shredded chicken, crunchy veggies, and sweet cranberries, perfect for family gatherings and quick meals.
Ingredients
Main Ingredients
- 2 cups shredded chicken (Use store-bought rotisserie chicken for convenience.)
- 2 stalks celery, chopped (Adds crunch to the salad.)
- ¼ cup fresh chives, chopped (Lends a mild onion flavor.)
- ½ medium red onion, finely chopped (Enhances overall flavor.)
- ½ cup roasted pecans, chopped (Introduces a nutty flavor.)
- ¾ cup dried cranberries (Natural sweetness compliments chicken.)
- ½ cup mayonnaise (Consider Greek yogurt for a lighter option.)
- 1 tablespoon honey (Balances tartness of cranberries.)
- 1 tablespoon Dijon mustard (Adds a tangy flavor to the dressing.)
Instructions
Preparation
- In a large bowl, combine shredded chicken, chopped celery, chives, and red onion. Fold gently to ensure even distribution.
- Add roasted pecans and dried cranberries for texture and flavor contrast.
- In a separate bowl, mix mayonnaise, honey, and Dijon mustard. Adjust seasoning to taste.
- Pour the dressing over the chicken mixture and toss gently until well combined.
- Serve chilled as a salad or in a sandwich.
Notes
Leftovers stay fresh in the fridge for up to three days. Consider warming briefly if preferred.