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Cranberry Chicken Salad

A delightful blend of shredded chicken, crunchy veggies, and sweet cranberries, perfect for family gatherings and quick meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Use store-bought rotisserie chicken for convenience.
  • 2 stalks celery, chopped Adds crunch to the salad.
  • ¼ cup fresh chives, chopped Lends a mild onion flavor.
  • ½ medium red onion, finely chopped Enhances overall flavor.
  • ½ cup roasted pecans, chopped Introduces a nutty flavor.
  • ¾ cup dried cranberries Natural sweetness compliments chicken.
  • ½ cup mayonnaise Consider Greek yogurt for a lighter option.
  • 1 tablespoon honey Balances tartness of cranberries.
  • 1 tablespoon Dijon mustard Adds a tangy flavor to the dressing.

Method
 

Preparation
  1. In a large bowl, combine shredded chicken, chopped celery, chives, and red onion. Fold gently to ensure even distribution.
  2. Add roasted pecans and dried cranberries for texture and flavor contrast.
  3. In a separate bowl, mix mayonnaise, honey, and Dijon mustard. Adjust seasoning to taste.
  4. Pour the dressing over the chicken mixture and toss gently until well combined.
  5. Serve chilled as a salad or in a sandwich.

Notes

Leftovers stay fresh in the fridge for up to three days. Consider warming briefly if preferred.