Cranberry Pecan Chicken Salad

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This Cranberry Pecan Chicken Sald is so good and a real kid pleaser. Make some up for weekly lunches, you will be so glad you did!

Ingredients and Variations

Ingredients: Chicken breast (home canned), red onion, dried cranberries, toasted pecans, mayo, sugar, apple cider vinegar, Dijon mustard, salt and pepper.

Variations: Use any nut you have, walnuts and almonds are also good in this, dried apricots can be used in place of cranberries as well. Use any onion you like, also any fresh herb can be added. A sugar substitute can be used in place of real sugar if you desire. Celery or water Chesnuts can also be added for more crunch. Comercially canned chicken or a shredded rotisserie chicken can also be used.

Cranberry Pecan Chicken Salad

5 from 1 vote
Recipe by Jeni Gough
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1 quart 1 chicken breast, drained

  • 1/4 cup 1/4 chopped onion

  • 1/3 cup 1/3 toasted pecans, chopped

  • 1/3 cup 1/3 dried cranberries (I ues Ocean Spray Craisins)

  • 3/4 cup 3/4 Mayo

  • 1 tbsp 1 Dijon mustard

  • 2 tsp 2 granulated sugar

  • 1 tbsp 1 vinegar

  • 1/2 tsp 1/2 pepper

  • 3/4 tsp 3/4 Kosher salt

Directions

  • In a large bowl, toss together chicken, onions, cranberries and pecans.
  • In another bowl, make dressing, whisk together, ,ayo, mustard, sugar, vinegar, salt and pepper.
  • Pour dressing over salad and toss to coat well. Refrigerate until ready to use.
  • Serve over a bed of lettuce or on bread with some arugula and white cheddar. or eat with crackers for a snsck!

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