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- 2 cups cooked chicken, shredded or diced - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/2 cup celery, finely diced - 1/4 cup red onion, finely diced - 1/2 cup Greek yogurt or mayonnaise - 1 tablespoon honey - 1 tablespoon apple cider vinegar - Salt and freshly ground black pepper The main ingredients create a lovely mix of flavors and textures. I love using cooked chicken as the base. It gives the salad a hearty feel. Shredded or diced, it works great either way. The dried cranberries add a sweet tang that brightens every bite. I prefer unsweetened cranberries for balance. Pecans bring a nice crunch. They also add a rich, nutty flavor. The finely diced celery gives the salad a refreshing crunch. Red onion adds a mild kick, which I really enjoy. For the dressing, I use Greek yogurt for creaminess. You can swap it with mayonnaise if you like a richer taste. Honey adds a touch of natural sweetness. The apple cider vinegar enhances the flavor profile. Don’t forget salt and pepper! They are key for making all the flavors pop. - Extra chopped pecans - Fresh herbs (parsley or cilantro) - Additional dried cranberries Garnishes make the dish look even better. I love adding extra chopped pecans for more crunch. Fresh herbs like parsley or cilantro add a splash of color and freshness. You can also sprinkle more cranberries on top for a sweet touch. For the full recipe, check out the details above. Enjoy making this fresh and flavorful chicken salad! To start, gather your ingredients. In a spacious mixing bowl, combine: - 2 cups cooked chicken, shredded or diced - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/2 cup celery, finely diced - 1/4 cup red onion, finely diced Gently stir the mixture. Make sure all colors blend well. Next, in a separate small bowl, prepare the dressing. Whisk together: - 1/2 cup Greek yogurt (or mayonnaise) - 1 tablespoon honey - 1 tablespoon apple cider vinegar - Salt and freshly ground black pepper Mix until the dressing is smooth and creamy. Pour the dressing over the chicken mixture. Use a spatula to toss the salad carefully. Ensure everything is nicely coated. Taste the chicken salad. Adjust the seasoning as needed. You can serve the chicken salad on a bed of mixed greens or crunchy lettuce. This adds a fresh touch. If you want something different, use it as a filling for sandwiches or wraps. Both options are tasty and satisfying. To make your plate look appealing, garnish the salad. Sprinkle some extra chopped pecans and dried cranberries on top. This adds color and texture. You may also consider fresh herbs like parsley or cilantro to enhance the look. A little goes a long way in making your dish stand out! For the full recipe, check out the Cranberry Pecan Chicken Salad. Using mayonnaise instead of Greek yogurt gives a creamier texture. Both work well, but choose based on your taste. If you want a lighter salad, Greek yogurt is a great choice. For sweetness, you can swap honey with maple syrup. Maple syrup offers a similar taste but changes the flavor slightly. You can also use agave syrup for a vegan option. Instead of apple cider vinegar, try lemon juice for a fresh zing. To create balanced flavors, mix sweet, crunchy, and savory ingredients. This makes each bite exciting. Adjust the seasoning to suit your taste. If you like it sweeter, add more honey. Prefer a bolder flavor? Add more salt or vinegar. You can also add spices like garlic powder or paprika for more depth. Just a pinch can make a big difference. Taste as you go to find the perfect mix for you. Preparing the salad in advance saves time. Cook and shred the chicken a day earlier for easy assembly. You can chop the veggies a day ahead too. Store the chicken and veggies separately from the dressing. This keeps everything fresh and crunchy. Mix them together just before serving to keep the salad bright and tasty. {{image_4}} You can boost the protein in your salad easily. Adding nuts like walnuts or seeds like sunflower seeds gives you more nutrition. You can also mix in cooked quinoa or chickpeas for a hearty touch. These additions not only give protein but also add more flavor and texture. Try mixing in some feta cheese for a creamy twist that pairs well with the cranberries. Change up the fruits and veggies based on what is fresh and in season. In spring, add crisp apples or sweet strawberries. Summer is perfect for ripe peaches or juicy cherries. In fall, think about using pears or even roasted squash. Winter brings citrus fruits like oranges or grapefruits, which can brighten up your salad. These seasonal swaps keep your recipe exciting and full of flavor year-round. For those with dietary needs, you can make this salad gluten-free by using certified gluten-free ingredients. If you're looking for a low-carb option, replace the Greek yogurt with a low-carb alternative, like mashed avocado. This swap not only cuts carbs but also adds creamy texture. You can also use lettuce wraps instead of bread for a fresh, crunchy bite. To keep your Cranberry Pecan Chicken Salad fresh, store it in a sealed container. Place it in the fridge right after serving. This helps prevent spoilage. The salad lasts about 3 to 5 days in the refrigerator. Make sure to check for any changes in smell or texture before eating. You can freeze this salad, but I don’t recommend it. Freezing can change the texture of the ingredients. If you decide to freeze it, use an airtight container. When you’re ready to eat, let it thaw in the fridge overnight. This helps keep the flavors intact. You usually don’t need to reheat this salad. It tastes great cold! However, if you want to warm it up, use a microwave on low power. Heat it in short bursts and stir often. This prevents any ingredients from getting mushy. Always check the temperature before serving. You can prep ingredients in advance for this salad. Start by cooking the chicken and letting it cool. Shred or dice it and store it in an airtight container in the fridge. Chop the celery and red onion ahead of time, too. Keep them in separate containers to maintain freshness. You can also mix the dried cranberries and pecans together. On the day you want to serve, just combine everything in a bowl and add the dressing. This keeps flavors fresh and vibrant. Yes, you can use other nuts! Almonds, walnuts, or pistachios work well. Each nut brings a different flavor and texture. Walnuts add a rich, earthy taste. Almonds offer a nice crunch. Pistachios add a hint of sweetness. Feel free to mix and match to find your favorite combination. This salad pairs great with many sides. Serve it with crusty bread or whole grain crackers for a nice crunch. You can also enjoy it with a fresh fruit salad for a sweet contrast. Another option is to add a light soup, like tomato bisque or butternut squash, for a warm touch. Each pairing enhances the salad's flavor. Yes, this salad is great for meal prep! Portion it into individual containers for easy lunches. Just store the dressing separately to keep the salad fresh. When you’re ready to eat, add the dressing and mix. This way, you get the best taste and texture every time. This blog post shared a simple yet delicious recipe for Cranberry Pecan Chicken Salad. We covered the main ingredients, step-by-step instructions, and tips for flavor and texture. You learned how to serve it, store it, and even adjust it to fit dietary needs. Creating your own version opens the door to many variations. Enjoy making this dish your own!

Cranberry Pecan Chicken Salad

Indulge in a deliciously healthy meal with this Cranberry Pecan Chicken Salad! Packed with tender chicken, crunchy pecans, and the tartness of cranberries, it's perfect for a light lunch or a refreshing dinner. The creamy Greek yogurt dressing adds a unique twist, while the mixed greens provide a colorful base. Ready in just 15 minutes, this recipe is a must-try! Click through to discover the full recipe and elevate your meal prep today!
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Ingredients
  

2 cups cooked chicken, shredded or diced

1/2 cup dried cranberries, preferably unsweetened for a balanced flavor

1/2 cup pecans, roughly chopped for added crunch

1/2 cup celery, finely diced for a refreshing crunch

1/4 cup red onion, finely diced for a mild kick

1/2 cup Greek yogurt (or substitute with mayonnaise for a creamier texture)

1 tablespoon honey for a touch of natural sweetness

1 tablespoon apple cider vinegar to enhance the flavors

Salt and freshly ground black pepper to taste

A bed of mixed greens or crispy lettuce for serving

Instructions
 

In a spacious mixing bowl, combine the cooked chicken, dried cranberries, chopped pecans, finely diced celery, and red onion. Stir gently to evenly distribute the ingredients, ensuring that the colorful elements are well mixed.

    In a separate small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, salt, and freshly ground black pepper until smooth and creamy, creating a flavorful dressing.

      Pour the prepared dressing over the chicken mixture. Using a spatula, gently toss the salad until all ingredients are thoroughly coated with the dressing, ensuring every bite has delicious flavor.

        Taste the chicken salad and adjust the seasoning as needed, adding more salt, pepper, or honey to achieve your desired flavor profile.

          Serve the chicken salad generously on a bed of mixed greens or crunchy lettuce. This dish can be enjoyed as a nutritious standalone meal or used as a delightful filling for sandwiches or wraps!

            - Presentation Tips: Consider garnishing the salad with a sprinkle of extra chopped pecans and dried cranberries for an appealing visual contrast. A few fresh herbs, such as parsley or cilantro, can add a splash of color and freshness on top.

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