Description
Cranberry Chicken Salad is a delightful blend of flavors and textures that will elevate any meal. This creamy, savory salad features tender chicken, tart cranberries, and crunchy pecans, all tossed in a light dressing. Perfect for picnics or dinner parties, it’s as versatile as it is delicious. With its vibrant colors and satisfying crunch, this recipe is sure to become a favorite!
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts (shredded)
- 1 cup dried cranberries
- 1 cup chopped pecans (toasted)
- 2 celery stalks (diced)
- 1 cup Greek yogurt
- 2 tbsp honey
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper, place on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until cooked through (internal temperature of 165°F/74°C). Let cool for 5 minutes before shredding.
- In a large bowl, combine shredded chicken, cranberries, pecans, celery, Greek yogurt, honey, lemon juice, salt, and pepper. Mix gently until well combined.
- Adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg