Cranberry Pecan Chicken Salad (Perfect for Sandwiches or Appetizers) recipe
Ingredients:
2 cups cooked chicken breast, shredded or chopped
½ cup chopped pecans (lightly toasted for extra flavor)
½ cup dried cranberries
¼ cup mayonnaise
2 tbsp plain Greek yogurt (optional for extra creaminess)
1 tbsp Dijon mustard
1 tbsp honey
1 tsp lemon juice
Salt and pepper to taste
Fresh parsley or green onions, chopped (optional garnish)
Directions:
Prepare the Chicken Salad:
In a large mixing bowl, combine the shredded or chopped chicken, toasted pecans, and dried cranberries.
Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, honey, lemon juice, salt, and pepper until smooth and creamy.
Combine:
Pour the dressing over the chicken mixture and stir gently to combine until all ingredients are evenly coated.
Chill:
Cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving, allowing the flavors to meld together.
Serve:
Serve on a bed of greens, as a sandwich filling with your favorite bread or wraps, or as an appetizer with crackers. Garnish with fresh parsley or green onions, if desired.