Cranberry Pecan Chicken Salad

This Cranberry Pecan Chicken Salad is a flavorful, simple recipe to use up leftover chicken or turkey. Try it as an easy lunch or make-ahead dish in just about 20 minutes.

Course Lunch, Main Course, Salad, Snack

Cuisine American

Diet Gluten Free, Kosher

Prep Time 20

Total Time 20

Servings servings

Calories 362kcal

Author Alana Lieberman

Cost $15

Equipment

Mixing bowl

Ingredients

3 boneless, skinless chicken breasts (about 2 pounds) fully cooked (see notes)
½ cup diced apple (about ½ an apple)
½ cup diced celery (about 1 celery rib)
½ cup thinly sliced red grapes (about 10 grapes)
½ cup roughly chopped pecans
½ cup dried cranberries
1 tablespoon thinly sliced scallion mostly the green parts
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice (about ½ a lemon)
¾ teaspoon honey dijon mustard

Instructions

Dice the cooked chicken breasts into ¼-inch to ½-inch cubes. Place cubed chicken in a large mixing bowl.
Add apples, celery, grapes, pecans, cranberries, scallion, salt, and pepper to the bowl. Mix to combine.
Top with mayonnaise, lemon juice, and dijon mustard. Mix well until the mayonnaise coats all the ingredients and the dijon mustard is fully incorporated throughout.
Serve chilled on a sliced croissant or your favorite bread to create a sandwich.
Or, serve with crackers on the side, scooped on top of sliced cucumbers, or as the protein on top of a mixed green salad.

Notes

For the cooked chicken: You can use leftover chicken as long as it isn't seasoned too heavily with other spices. However, if you don't have leftover chicken - season the chicken breasts with salt and pepper, then bake at 350 degrees F for 25 to 30 minutes, or until the internal temperature reaches 165 degrees F. Allow to cool before dicing and adding to the salad.

Nutrition