Cranberry Pecan Chicken Salad
This Cranberry Pecan Chicken Salad is a tasty mix of savory and sweet. It has soft cooked chicken, dried cranberries, crunchy pecans, and a creamy, tangy dressing. It's a great dish because it's super easy to make.
Ingredients
- 3 cups of cooked chicken shredded or cut into small pieces
- 1 cup of mayonnaise
- 1/2 cup of dried cranberries
- 1/2 cup of chopped pecans
- 1/4 cup of chopped celery
- 2 tablespoons of chopped red onion
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to your liking
Instructions
- First, make sure your chicken is cooked and cooled down. Shred it with two forks or cut it into small pieces. This makes it easier to mix.
- In a big bowl, put the shredded chicken, dried cranberries, chopped pecans, celery, and red onion. Stir it gently to mix it all up.
- In a smaller bowl, mix together the mayonnaise, Dijon mustard, and lemon juice. This is your dressing. The Dijon gives it a little zing, and the lemon juice makes it brighter.
- Pour the dressing over the chicken mix. Stir it all together until the chicken is covered. Make sure every piece of chicken gets some of that creamy stuff!
- Add salt and pepper. I usually start with a little bit of each and then add more if I need to. Don't be afraid to season it!
- Give the salad one last stir, and it's ready. I like to put it in the fridge for at least 30 minutes before eating. This lets all the flavors mix together.