Cranberry Pecan Chicken Salad

Ingredients

For the Salad

• 3 cups Shredded or diced cooked chicken breast (rotisserie chicken works great)

• ¾ cup Dried cranberries (or sugar-free dried cranberries)

• ¾ cup Pecan halves, roughly chopped

• 2 ribs Celery, finely diced

• 2 tbsp Fresh parsley, chopped (optional)

For the Dressing

• ½ cup Mayonnaise

• ¼ cup Plain Greek yogurt or sour cream

• 1 tbsp Dijon mustard

• 1 tbsp Fresh lemon juice (or apple cider vinegar)

• 1 tsp Poppy seeds (optional)

• ½ tsp Garlic powder

• Salt and fresh cracked black pepper to taste

Instructions

1. Toast the Pecans (Optional): Heat the chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring constantly until fragrant. Let them cool completely before adding to the salad.

2. Make the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, poppy seeds, garlic powder, salt, and pepper until smooth and creamy.

3. Combine Ingredients: In a large mixing bowl, add the shredded chicken, dried cranberries, cooled pecans, diced celery, and chopped parsley.

4. Toss: Pour the dressing over the chicken mixture and gently fold until every ingredient is evenly coated.

5. Chill & Serve: Divide into meal-prep containers or cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled on bread, inside a wrap, or over a bed of fresh greens!