Here’s a simple, clean version of a Cranberry Pecan Chicken Salad that matches that creamy + crunchy + sweet vibe you described:
🥗 Cranberry Pecan Chicken Salad
🧾 Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 1/3 cup dried cranberries
- 1/3 cup pecans (toasted if you want extra flavor)
- 1/4 cup celery (finely chopped, for crunch)
- 2–3 tbsp green onion (optional)
🥣 Dressing
- 1/2 cup mayonnaise (or half mayo + half Greek yogurt for lighter version)
- 1 tsp Dijon mustard (optional but adds depth)
- 1–2 tsp honey (for slight sweetness)
- Salt & black pepper to taste
- A squeeze of lemon juice (brightens everything)
👩🍳 Instructions
- In a bowl, combine chicken, cranberries, pecans, celery, and green onion.
- In a separate small bowl, mix all dressing ingredients until smooth.
- Pour dressing over the chicken mixture.
- Stir until everything is evenly coated.
- Chill for 15–30 minutes for best flavor (optional but worth it).
🥪 How to serve it
- In a sandwich or wrap
- On crackers
- Over lettuce as a light salad
- Stuffed in croissants for a richer version
If you want, I can also turn this into a meal-prep version for the whole week or make a healthier high-protein version.
