Cranberry Pecan Chicken Salad
With just the right amount of sweetness and crunch, this chicken salad recipe is perfect for spring parties or showers... or just to keep in your fridge all the time for a delicious lunch!
Equipment
- Large mixing bowl
- Cutting board
- Knife (for chopping chicken, celery, and red onion)
- Measuring cups and spoons
- Spoon or spatula (for mixing)
- Plastic wrap or airtight container (for chilling the salad)
Ingredients
- 2 cups cooked chicken chopped (poached breast recommended)
- ¾ cup mayonnaise
- 1 stalk celery chopped
- ¼ cup red onion (minced)
- ¾ tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup dried cranberries
- ¼ cup chopped pecans
Instructions
- Prepare the chicken. If you haven’t already cooked the chicken, poach chicken breasts by simmering them in water on the stovetop for about 20 minutes until fully cooked, or use a pressure cooker on high for 9 minutes. Once done, chop the chicken into bite-sized pieces.
- Mix the ingredients. Combine the cooked chicken, mayonnaise, celery, red onion, honey, salt, pepper, dried cranberries, and pecans in a large mixing bowl. Then, stir everything together until evenly mixed.
- Chill. Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to blend well. For a quick version, you can serve immediately, but chilling enhances the taste.
- Serve. This salad is delicious and served on a buttery croissant, in sandwiches, on top of mixed greens, or in lettuce wraps for a lighter option.
Notes
I usually cook chicken breast for this recipe. Just boil it in water on the stove until it’s done, or use a pressure cooker for 9 minutes. You’ll need about 2-3 breasts.
If you don’t want your salad too sweet, start with a little less honey and add more if needed. It’s easier to add than to take away!
Add a bit of lemon juice or apple cider vinegar if the salad feels too sweet or heavy. This can help make the flavors brighter and less heavy.
Adding a small amount of cheese can enhance the salad. Try some crumbled goat cheese, feta, or shredded cheddar for a different taste.
Don’t forget to taste the salad after you mix everything. Depending on how flavorful the chicken and mayo are, you might need to add a bit of salt and pepper.
I gave you the nutrition information for a small part of the salad, about 2 ounces or ¼ cup.
Nutrition
Serving: 2ounces | Calories: 184kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 261mg | Potassium: 145mg | Fiber: 1g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg
Servings: 10 people
Calories: 184kcal