Description
A creamy and refreshing chicken salad featuring the perfect balance of tart dried cranberries and toasted pecans for a sweet and savory treat.
Ingredients
Scale
- 3 cups cooked chicken breast, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/3 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 stalks celery, finely diced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- In a large bowl, whisk together mayonnaise and Greek yogurt until smooth.
- Stir in lemon juice, salt, and pepper to create the dressing base.
- Fold in the diced celery and dried cranberries.
- Add the diced cooked chicken and stir gently to coat everything evenly.
- Fold in the toasted pecans just before serving to maintain crunch.
- Chill in the refrigerator for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American