Cranberry Apple Pecan Chicken Salad
This refreshing Cranberry Apple Pecan Chicken Salad is perfect for a light lunch or a picnic. The combination of chicken, tangy cranberries, crunchy pecans, and crisp apples creates a flavorful and satisfying dish.
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- 1 cutting board
- 1 whisk
- 1 serving platter
Ingredients
- 2 cups cooked chicken, shredded about 2 medium chicken breasts
- 1 cup apples, diced about 1 large apple
- 1 cup celery, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup plain Greek yogurt for a lighter version, use low-fat Greek yogurt
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- to taste salt
- to taste black pepper
- for serving lettuce leaves optional
Instructions
- In a medium saucepan, add enough water to cover the chicken breasts and bring it to a boil. Add a pinch of salt. Once boiling, reduce heat and let it simmer for about 20 minutes until fully cooked. Remove the chicken and let it cool before shredding.
- While the chicken is cooking, wash and dice the apple and celery. Place them in a large mixing bowl.
- Once the chicken has cooled, shred it into bite-sized pieces and add it to the mixing bowl with the apple and celery.
- Add the dried cranberries and chopped pecans into the bowl.
- In a separate small bowl, whisk together the Greek yogurt, honey, Dijon mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
- Pour the dressing over the chicken mixture and gently mix until everything is evenly coated.
- Serve the chicken salad on a platter or on a bed of lettuce leaves for a beautiful presentation.
Notes
For a lighter version, you can use low-fat Greek yogurt.
Feel free to add other nuts or swap the apples for pears for a different flavor.
This salad can be made ahead of time and will keep in the refrigerator for up to 2 days.