Chicken Salad Recipe
A creamy, sweet-savory chicken salad packed with tart cranberries, crunchy pecans, and crisp celery. Perfect for sandwiches, wraps, or lettuce cups — ready in just 20 minutes.
Ingredients
- 2½ cups cooked chicken, chopped about 2 breasts or 14 oz
- ½ cup dried cranberries roughly chopped
- ⅓ cup pecans chopped and toasted
- ⅓ cup celery 1 stalk, diced
- ¼ cup green onion 2 pieces, chopped
- ¾ cup mayonnaise
- 4 teaspoons lemon juice
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
Instructions
- Prep your ingredients. Chop the cooked chicken into bite-sized pieces. Roughly chop the cranberries and pecans, dice the celery, and slice the green onions. Set aside.
- In a large mixing bowl, combine the chicken, cranberries, pecans, celery, and green onions. Gently mix to distribute evenly.
- In a separate bowl, whisk together mayonnaise, lemon juice, honey, salt, garlic powder, and black pepper until smooth.
- Pour the dressing over the salad mixture and fold until everything is evenly coated and creamy.
- Serve in croissants, wraps, lettuce cups, or enjoy it straight from the bowl. Optionally chill for 30 minutes before serving.
Notes
- Toast the pecans in a dry skillet for extra flavor.
- Chop ingredients small for better texture.
- Chill the salad for 30 minutes before serving for best taste.
- Start with less dressing and add more if needed.
- Using rotisserie chicken adds flavor and saves time.
Nutrition
Calories: 259kcalCarbohydrates: 10gProtein: 11gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 39mgSodium: 338mgPotassium: 223mgFiber: 1gSugar: 8gVitamin A: 80IUVitamin C: 2mgCalcium: 12mgIron: 0.4mg
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