Description
This Cranberry Pecan Chicken Salad is a crunchy, sweet, creamy, and slightly tangy dish that impresses without the effort, perfect for picnics or lunches.
Ingredients
- 2 cups cooked chicken breast, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
- Lettuce leaves, for serving
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Instructions
- 1. In a large bowl, combine the diced cooked chicken breast, dried cranberries, chopped pecans, finely chopped red onion, and finely chopped celery.
- 2. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until well blended.
- 3. Pour the dressing over the chicken salad mixture and toss gently until everything is evenly coated.
- 4. Cover the bowl and refrigerate the salad for at least 30 minutes.
- 5. When ready to serve, arrange lettuce leaves on a plate and scoop the chilled chicken salad onto the leaves.