Description
Creamy, crunchy, and filling, this Cranberry Pecan Chicken Salad combines juicy chicken with cranberries, pecans, and apples in a delicious creamy dressing.
Ingredients
Chicken Mixture:
- 3 cups cooked chicken breast, chilled and cubed (1-inch cubes)
- 1 cup dried cranberries
- 1 Granny Smith apple, peeled, cored, and diced
- ¾ cup pecans, chopped
- 2 stalks celery, finely diced
Dressing:
- ¾ cup mayonnaise
- 2 Tablespoons sour cream
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons sliced green onions, optional garnish
Instructions
- Make the chicken mixture. In a large bowl, mix the chicken, cranberries, apple, pecans, and celery and set aside.
- Make the dressing. In a separate bowl, mix the mayonnaise, sour cream, salt, onion powder, and black pepper until well combined and creamy.
- Combine. Add the dressing to the chicken mixture and toss to coat thoroughly.
- Chill. Cover and refrigerate for at least an hour to meld flavors.
- Garnish. Sprinkle with green onions if desired.
- Serve. Enjoy on bread, croissants, with lettuce, or as is.
Notes
- Leftover cranberry pecan chicken salad should be stored in an airtight container in the refrigerator for 3-4 days.
- To freeze, place in a labeled resealable bag for up to 3 months. Thaw in the refrigerator overnight before consuming.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
