Description
A delicious balance of tender chicken, tart cranberries, and crunchy pecans in a creamy dressing with Greek yogurt. Perfect for sandwiches, salads, or meal prep.
Ingredients
Scale
- 3 cups cooked chicken breast, diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped and toasted
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped (optional)
Instructions
- 1. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Cool and chop roughly.
- 2. Soak minced red onion in cold water for 10 minutes, then drain and pat dry.
- 3. In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
- 4. Add diced chicken to dressing and toss to coat evenly.
- 5. Fold in cranberries, toasted pecans, celery, and drained red onion.
- 6. Add fresh chives and tarragon if using.
- 7. Taste and adjust seasoning as needed.
- 8. Refrigerate for at least 30 minutes before serving.
Notes
Store covered in refrigerator up to 4 days. Add fresh herbs just before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 9g
- Sodium: 380mg
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g