Cranberry Pecan Chicken Salad
A creamy chicken salad with poached chicken, dried cranberries, crunchy pecans, and a tangy mayonnaise and Greek yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 cups diced cooked chicken breast
1/3 cup dried cranberries
1/3 cup chopped pecans
1/2 cup celery, finely chopped
3 green onions, sliced
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Poach chicken breasts in simmering water until cooked through, about 15 minutes. Remove and dice into bite-sized pieces.
In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.
Add diced chicken, dried cranberries, chopped pecans, celery, and green onions to the dressing. Stir gently to combine.
Chill the salad for at least 10 minutes before serving to let flavors meld.
Scoop the salad neatly into a small mound on a white round plate.
Garnish with whole pecans and a few dried cranberries on top for a clean, fresh presentation.