Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
For the Salad
- 3 cups cooked chicken, diced or shredded
- ½ cup dried cranberries
- ½ cup pecans, toasted and roughly chopped
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped (optional)
For the Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt (or sour cream)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar or fresh lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Toast the pecans (optional but recommended): Place pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Let cool.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
- Combine the ingredients: Add the chicken, cranberries, pecans, celery, red onion, and parsley to the bowl.
- Mix gently: Fold everything together until evenly coated with the dressing.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve: Enjoy on croissants, sandwich bread, wraps, lettuce cups, crackers, or over a bed of mixed greens.
Tips for the Best Chicken Salad
- Rotisserie chicken adds excellent flavor and saves time.
- Toasting the pecans enhances their crunch and nutty taste.
- Dice all ingredients into similar-sized pieces for the best texture.
- If the salad thickens after chilling, stir in a tablespoon or two of milk or extra yogurt before serving.
Variations
- Add ½ cup seedless red grapes, halved, for extra sweetness.
- Mix in ¼ teaspoon curry powder for a warm, savory twist.
- Replace pecans with walnuts or sliced almonds.
- Add diced apple for extra crunch and freshness.
- Stir in a pinch of cayenne pepper for a subtle kick.
