Chicken Salad with Cranberries and Pecans
An easy and healthy chicken salad with cranberries and pecans that's delicious served over lettuce, as a wrap or as a sandwich. Use freshly shredded chicken or canned, either way, it's a Whole Lotta Yum!
Ingredients
- 2 cups cooked chicken shredded or chopped
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk chopped
- 1 tablespoon chopped chives
- 1 tablespoon dried cranberries
- 1 tablespoon chopped dry roasted pecans
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl, combine the shredded chicken, mayo, mustard, celery, chives, fresh parsley, cranberries and pecans.
- Season with salt and pepper to taste.
- Serve as a salad over a bed of lettuce or use ½ cup per person in a wrap or on a sandwich.
Notes
To quickly cook the chicken: bring boneless chicken breasts or tenders to a boil in a large pot with cold water or chicken broth. Simmer for 5-8 minutes until the chicken is cooked through and the internal temperature reaches 165 F. The cooking time will vary depending on how thick the chicken pieces are, frozen chicken will take 2-3 minutes longer.
You can also use rotisserie chicken in the recipe but omit the salt since rotisserie chicken has a lot of sodium.
The recipe as written makes enough chicken salad for 3-4 sandwiches, to make as much as our photos show you'll want to triple the recipe.
Nutrition
Calories: 337kcalCarbohydrates: 4gProtein: 18gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 64mgSodium: 536mgPotassium: 185mgFiber: 1gSugar: 3gVitamin A: 86IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Please consider Leaving a Review!