Chicken Salad with Cranberries & Pecans
Made with flavorful shredded rotisserie chicken, celery, pecans, and dried cranberries all blended with a creamy, tangy, and subtly sweet dressing.
Ingredients
- 3–4 cups rotisserie chicken roughly chopped
- ½ cup sliced celery 1–2 stalks
- ½ cup pecans
- ¼ cup dried cranberries
For the Dressing:
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 teaspoon Dijon mustard
- ¼–½ teaspoon honey
- Pinch of cinnamon
- Salt and pepper to taste
Instructions
- Add chicken to a food processor and pulse a few times until roughly chopped.
- Add celery, dried cranberries, and pecans to the food processor. Pulse a few more times until incorporated and evenly chopped — the texture should be fine but not mushy.
- In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, cinnamon, salt, and pepper. Adjust to taste.
- Transfer the chicken mixture to a large bowl. Drizzle dressing over top and fold until well combined.
- Adjust seasoning as needed. Serve immediately or chill before serving.
Notes
- Pulse Gently: After adding ingredients to food processor, pulse gently. You want a chopped, slightly chunky texture, and not a puree.
- Adjust Sweetness: Start with a lower amount of honey in the dressing and adjust from there.
- Serve chicken salad on a bed of green, on bread as a sandwich, with crackers, or eat it as is with a fork.
- Store in an airtight container in the fridge for up to 3 days.
- Nutrition values are an estimate only.
Nutrition
Calories: 420kcalCarbohydrates: 10gProtein: 28gFat: 30gSodium: 480mgFiber: 2gSugar: 6g
Tried this recipe?Let me know how it was!