Description
Cranberry Pecan Chicken Salad is a delightful blend of flavors and textures that brings joy to every meal. Featuring crunchy pecans, sweet dried cranberries, and tender chicken tossed in a creamy dressing, this salad is perfect for picnics, lunches, or elegant dinners. Quick to prepare and visually appealing, it’s a crowd-pleaser that will have everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 1 cup dried cranberries
- 1 cup toasted pecans
- ½ cup Greek yogurt
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 2 tbsp honey
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts and bake for 25-30 minutes until golden brown and cooked through.
- While the chicken cools, finely chop the celery and slice the green onions.
- In a bowl, mix Greek yogurt, honey, lemon juice, salt, and pepper until smooth.
- Once cooled, shred the chicken into bite-sized pieces.
- In a large bowl, combine shredded chicken with celery, green onions, cranberries, and pecans. Add the dressing and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 18g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg