Cranberry Pecan Chicken Salad
A light chicken salad, with fresh herbs and tangy Greek yogurt pulling together tender bites of chicken, sweet apple and cranberries, and crunchy celery and pecans.
Ingredients
- 2 cups cooked chicken diced or shredded
- 3 stalks celery diced
- 1 apple diced
- 1/4 small red onion diced
- 1/3 cup toasted chopped pecans
- 1/4 cup dried cranberries
- 2 teaspoons fresh thyme or rosemary or 1/2 teaspoon dried
- 1/2 cup Greek yogurt or mayo, more to taste
- kosher salt and black pepper
Instructions
- In a large bowl, combine the chicken, celery, apple, red onion, pecans, cranberries, and thyme or rosemary.2 cups cooked chicken, 3 stalks celery, 1 apple, 1/4 small red onion, 1/3 cup toasted chopped pecans, 1/4 cup dried cranberries, 2 teaspoons fresh thyme or rosemary
- Add the Greek yogurt and stir well to combine. Season with salt and pepper to taste. (Try starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sampling and adding more until the flavors really pop.) If you prefer a creamier salad, add extra Greek yogurt until it has your preferred consistency.1/2 cup Greek yogurt, kosher salt and black pepper
- Cover and chill for at least 30 minutes.
- Serve cold in sandwiches, over salad greens, in wraps, etc.
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Chicken: I most often make this recipe using leftover rotisserie or whole roast chicken. You also can typically purchase pre-cooked, grilled chicken breasts in major grocery stores. Alternatively, you can poach raw chicken breasts yourself, by simmering them in gently boiling water or broth for about 20 minutes, until cooked through and ready to shred or to dice.
- Greek Yogurt: If you prefer the taste and consistency of mayonnaise (I admit that I don’t) you can absolutely substitute it here.
- Storage: Store chicken salad tightly covered in the refrigerator for 4-5 days. Do not freeze and thaw.
Nutrition Estimate
Calories: 163 kcal, Carbohydrates: 10 g, Protein: 14 g, Fat: 8 g, Saturated Fat: 1 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 0.002 g, Cholesterol: 36 mg, Sodium: 43 mg, Potassium: 202 mg, Fiber: 2 g, Sugar: 8 g, Vitamin A: 49 IU, Vitamin C: 2 mg, Calcium: 32 mg, Iron: 1 mg