Cranberry Pecan Chicken Salad is tangy, crunchy and creamy all at once! There’s so many ways to enjoy this delicious chicken salad, in wraps, on a salad or mounded onto thin apple slices for a delicious snack or appetizer.
Scale
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups cooked diced chicken
- 1 cup diced celery
- 1/2 cup diced pecans
- 1/2 cup dried cranberries (can substitute raisins)
- 2 tablespoons chopped parsley
Instructions
- Mix the mayonnaise, dijon, vinegar, salt and pepper in a large bowl until smooth.
- Add the chicken, celery, pecans, dried cranberries and parsley into the bowl and toss together with the dressing until combined.
- Taste the chicken salad for seasonings and adjust if needed. Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Stir the chicken salad before serving.
Recipe Notes
The chicken salad can be made and eaten right away, but if you have time to let it sit in the refrigerator for a few hours the flavors will come together better! If you do have time and can let it sit, just stir in the chopped pecans right before serving.
- Category: Dinner
- Method: Stir
- Cuisine: American
