Cranberry Pecan Chicken Salad — Full RecipeIngredientsMain salad:2 cups cooked chicken (shredded or chopped)1/2 cup dried cranberries1/2 cup pecans (toasted and chopped)1/3 cup celery (finely chopped)2 tbsp red onion (finely chopped, optional)1/4 cup green apple (optional, diced for freshness)Dressing:1/2 cup mayonnaise (or Greek yogurt for lighter version)1 tbsp Dijon mustard1–2 tsp honey (adjust to taste)1 tbsp lemon juiceSalt and black pepper to tasteInstructionsPrepare the chickenUse cooked chicken breast or rotisserie chicken.Shred or chop into bite-sized pieces.Toast the pecans (optional but recommended)Heat a dry pan over medium heat.Toast pecans for 3–5 minutes until fragrant.Let cool, then chop.Make the dressingIn a bowl, whisk together mayonnaise (or yogurt), Dijon mustard, honey, lemon juice, salt, and pepper until smooth.Combine ingredientsIn a large bowl, mix chicken, cranberries, pecans, celery, onion, and apple.Add dressingPour dressing over the salad and gently mix until evenly coated.Chill (recommended)Refrigerate for at least 30 minutes to let flavors blend.Serving IdeasIn a croissant or sandwich breadIn lettuce wraps for a low-carb optionOver mixed greens as a protein salad bowlWith crackers as an appetizerTipsUse rotisserie chicken for fastest prepSwap pecans with walnuts or almonds if neededAdd a pinch of cinnamon for a warm flavor twistFor extra creaminess, increase yogurt/mayo slightlyStorageStore in an airtight container in the fridgeKeeps well for 3–4 daysDo not freeze (texture will change)
