Description
Cranberry Pecan Chicken Salad is a creamy, sweet-and-savory dish that combines tender shredded chicken with juicy green grapes, chewy dried cranberries, and crunchy toasted pecans. Tossed in a light, tangy mayo-based dressing, it is a make-ahead favorite that works wonderfully stuffed into croissants, scooped over greens, or enjoyed straight out of meal-prep containers.
Ingredients
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Chicken: Shredded or diced cooked chicken breast (rotisserie chicken works great).
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Green grapes: Halved green grapes for a crisp, sweet burst of juice.
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Dried cranberries: Tart dried cranberries (Craisins) for a chewy, sweet contrast.
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Pecans: Chopped pecans (toasted for extra nutty flavor).
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Mayonnaise: Creamy base for the dressing (can substitute a portion with Greek yogurt).
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Dijon mustard: A small touch for depth and tang.
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Lemon juice: Freshly squeezed juice to brighten the flavors.
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Seasoning: Salt and freshly cracked black pepper to taste.
Instructions
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Prep the Ingredients: On a cutting board or prep area, gather your shredded chicken, halved green grapes, dried cranberries, and chopped pecans.
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Mix the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, a squeeze of lemon juice, salt, and black pepper.
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Combine: In a large mixing bowl, combine the shredded chicken, grapes, cranberries, and pecans. Pour the creamy dressing over the top.
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Toss: Gently stir everything together until the chicken and mix-ins are evenly coated with the dressing.
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Chill or Serve: Serve immediately, or pack into airtight containers and refrigerate for meal prep.
