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To make a tasty Cranberry Pecan Chicken Salad, gather these ingredients: - 2 cups cooked chicken, shredded or diced - 1 cup celery, diced - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/2 cup Greek yogurt (or mayonnaise) - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1 teaspoon honey - 1/4 teaspoon garlic powder - Salt and pepper to taste - Mixed greens for serving Using fresh ingredients makes a big difference. Fresh celery adds a nice crunch. It gives your salad a crisp texture. Dried cranberries bring sweetness and chewiness. They balance well with the nuts and chicken. Pecans add a rich flavor and a bit of crunch. You can swap dried cranberries for fresh if you prefer. Just remember, fresh cranberries are tart, so adjust sweetness as needed. Fresh herbs like parsley or chives also brighten the dish. This salad is not just tasty; it's also healthy! Each serving offers: - Protein from chicken and yogurt - Healthy fats from pecans - Fiber from celery and cranberries - Vitamins from mixed greens This dish is perfect for a light lunch or dinner. It is filling and nutritious without being heavy. For the full recipe, check the earlier section to get started! To make Cranberry Pecan Chicken Salad, gather your ingredients. You need cooked chicken, celery, cranberries, and pecans. The dressing uses Greek yogurt, Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper. This dish takes about 15 minutes to prep and 30 minutes to chill. 1. Start by shredding or dicing your cooked chicken. You can use leftovers or rotisserie chicken for ease. 2. Chop the celery into small pieces. This adds a nice crunch to the salad. 3. In a large bowl, mix the chicken, celery, dried cranberries, and chopped pecans. 4. In a small bowl, whisk the Greek yogurt, Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper. Make sure it’s smooth and well-blended. 5. Pour the dressing over the chicken mixture. Gently toss to coat everything evenly. 6. Taste the salad. Adjust the salt, pepper, or honey to your liking. 7. Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors blend. 8. Serve the salad on mixed greens, in a sandwich, or in a wrap for a tasty meal. When mixing, take your time. Gently toss to keep the ingredients intact. If you want more texture, add more pecans or cranberries. For a creamier salad, increase the Greek yogurt. You can also mix in fresh herbs for added flavor. Feel free to explore your preferences! To make the best cranberry pecan chicken salad, focus on texture and flavor. Start with good-quality cooked chicken. Shred or dice it well for even mixing. Use fresh celery for a nice crunch. The dried cranberries add sweetness, while pecans bring a rich, nutty taste. For the dressing, blend Greek yogurt and Dijon mustard. This mix gives your salad a creamy yet tangy kick. Don’t forget to let it chill before serving. This helps the flavors blend together beautifully. You can easily change ingredients to fit different diets. If you want a lighter option, replace Greek yogurt with a vegan mayo. For nut allergies, try sunflower seeds instead of pecans. If you prefer a bit of spice, add jalapeños or hot sauce. You can also swap out chicken for canned tuna or chickpeas for a vegetarian twist. Each change can give your salad a new taste while keeping it fresh. Serve your chicken salad on a bed of mixed greens. This adds color and freshness. You can also use it in a sandwich or wrap for a quick lunch. Pair it with a light soup for a full meal. A glass of iced tea or lemonade would complement it nicely. You can also add sliced apples or pears for extra crunch. This salad is versatile, and you can enjoy it in many ways. For the full recipe, check the section above. {{image_2}} You can swap chicken for other proteins. Try turkey for a tasty twist. Canned tuna works well too. For a vegetarian option, use chickpeas or tofu. Each choice brings a new flavor to the salad. Add fresh herbs for more taste. Chopped parsley or dill adds freshness. A squeeze of lemon juice gives a nice zing. You can also sprinkle in some feta cheese for a salty bite. Each of these options makes the salad pop. Change ingredients based on the season. In spring, add fresh peas for crunch. In summer, try diced bell peppers for sweetness. Autumn calls for diced apples, while winter can use roasted sweet potatoes. These swaps keep the salad fresh and exciting throughout the year. For the full recipe, check out the Cranberry Pecan Chicken Salad. To keep your cranberry pecan chicken salad fresh, store it in an airtight container. This helps prevent any air from spoiling the flavors. Make sure to refrigerate it within two hours of serving. If you plan to eat it later, do not add greens until just before you serve. When stored correctly, this chicken salad lasts for about three to four days in the fridge. If you want to freeze it, I recommend storing the chicken salad without the dressing. This keeps the texture nice. You can freeze it for about one month. Just remember to thaw it in the fridge before serving. Leftovers can sometimes lose their charm. To freshen them up, stir in a bit of Greek yogurt or a dash of vinegar. This adds moisture and brightness. Serve it on fresh greens to give it a new life. You can also add more cranberries or nuts for a tasty twist. For the full recipe, refer to the earlier section. If you don't have Greek yogurt, use mayonnaise as a substitute. It adds creaminess. You can also try sour cream for a tangy twist. Both options will keep your salad tasty and rich. Greek yogurt is lower in fat than mayonnaise. So, if you want a lighter dish, stick with it. Yes, this chicken salad works well for meal prep. You can make it ahead and store it in the fridge. It stays fresh for up to three days. Just make sure to keep it in an airtight container. The flavors will meld together over time, making it even better. I recommend serving this salad cold. Warm chicken salad might change the texture. The crispness of the celery and pecans shines best when chilled. If you prefer it warm, heat the chicken first and mix it in. Just know it will taste different than the original recipe. Try the full recipe for the best results! This article covered everything you need to know about making the perfect salad. We explored the key ingredients, the preparation steps, and tips for getting it just right. You learned how to make substitutions based on your needs and how to store any leftovers. Now you're ready to take your salad skills to the next level. Use fresh ingredients, try new flavors, and enjoy the process. A great salad is not just a meal; it’s a creative adventure. Happy cooking!

Cranberry Pecan Chicken Salad

Discover the refreshing taste of Cranberry Pecan Chicken Salad that's perfect for any meal! This easy recipe combines tender chicken, crunchy pecans, and sweet dried cranberries with a creamy dressing. In just 15 minutes, you can whip up a delicious salad that’s great on its own or as a filling for sandwiches and wraps. Click through to explore this mouth-watering recipe and elevate your dining experience today!
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Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup celery, diced

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/2 cup Greek yogurt (or mayonnaise)

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon honey

1/4 teaspoon garlic powder

Salt and pepper to taste

Mixed greens for serving

Instructions
 

In a large mixing bowl, combine the shredded chicken, diced celery, dried cranberries, and chopped pecans.

    In a separate small bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth.

      Pour the dressing mixture over the chicken salad ingredients and gently toss until everything is well coated.

        Taste and adjust seasoning if necessary, adding more salt, pepper, or honey to suit your preference.

          Refrigerate the chicken salad for at least 30 minutes to allow flavors to meld.

            Serve on a bed of mixed greens or in a sandwich or wrap.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4