Juicy chicken, cranberries, pecans, and celery in a creamy dressing—delicious in sandwiches or over greens.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 medium breasts)
→ Salad Additions
02 - 1/2 cup dried cranberries
03 - 1/2 cup pecan halves, toasted and roughly chopped
04 - 2 stalks celery, finely diced
05 - 1/4 cup red onion, finely diced
06 - 2 tablespoons fresh parsley, chopped (optional)
→ Dressing
07 - 1/2 cup mayonnaise
08 - 2 tablespoons Greek yogurt or sour cream
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Poach or roast chicken breasts until cooked through if not using pre-cooked poultry. Allow to cool, then dice or shred into bite-sized pieces.
02 - In a large mixing bowl, combine diced chicken, dried cranberries, toasted pecans, celery, red onion, and chopped parsley.
03 - In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth and cohesive.
04 - Pour the dressing over the chicken mixture. Toss gently using a spoon or spatula to ensure all ingredients are evenly coated.
05 - Taste the salad and adjust seasoning with additional salt or pepper as preferred.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled alone, over a bed of greens, in a sandwich, or wrapped in a tortilla.
