Delicious Cranberry Pecan Chicken Salad
Servings: 4
Ingredients
- 2 cooked chicken fillets, shredded or diced
- ½ cup dried cranberries
- ½ cup pecan halves, toasted and roughly chopped
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 4 lettuce leaves, sliced or roughly chopped (I like using the lighter ones for extra crunch)
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice (juicy from a half of lemon)
- salt and black pepper to taste
Instructions
- Cook the chicken fillets until golden and fully cooked through, then let them cool. Dice or shred into bite-sized pieces.
- In a large mixing bowl, combine the chicken, dried cranberries, pecans, celery, lettuce, and red onion. In a smaller bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Taste and adjust seasoning if needed. Add a little more lemon juice for brightness or salt and pepper to your liking.
- If you prefer it cold, chill in the refrigerator for at least 30 minutes before serving so the flavors can meld together.