Cranberry Chicken Salad Recipe
Tender shredded chicken mixed with tart dried cranberries, crunchy pecans, crisp celery, and green onions in a creamy honey-lemon dressing. Quick, flavorful lunch ready in 15 minutes.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken rotisserie or leftover
- 0.5 cup chopped dried cranberries
- 0.5 cup chopped pecans toasted optional
- 0.5 cup diced celery 1 stalk
- 0.25 cup chopped green onions
Dressing
- 0.5 cup mayonnaise
- 2 tbsp lemon juice fresh
- 1 tbsp honey
- 0.5 tsp salt
- 0.25 tsp garlic powder
- 0.25 tsp black pepper
Instructions
- Chop chicken, cranberries, pecans, celery, and green onions into bite-sized pieces.
- In a large bowl, combine chopped ingredients and toss lightly.
- In a small bowl, whisk mayonnaise, lemon juice, honey, salt, garlic powder, and pepper until smooth.
- Pour dressing over chicken mixture and fold until evenly coated.
- Chill for 15 minutes if time allows, then serve.
Notes
Great with croissants, lettuce wraps, or crackers. Stores 3-4 days in fridge.