This cranberry pecan chicken salad recipe is my favorite and is excellent served as a sandwich or an appetizer with crackers!
Ingredients:
2 cups cooked chicken breast, shredded
1/2 cup dried cranberries
1/3 cup toasted pecans, chopped
1/2 cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp honey
1 tbsp Dijon mustard
1 tbsp lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Directions:
In a large bowl, combine shredded chicken, cranberries, and chopped pecans.
In a separate small bowl, whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, and lemon juice.
Season with salt and pepper to taste.
Pour the dressing over the chicken mixture and stir until everything is well-coated.
Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve on a sandwich, in a wrap, or as a dip with crackers. Garnish with fresh parsley if desired.