Cranberry Apple Pecan Chicken Salad
This refreshing Cranberry Apple Pecan Chicken Salad combines tender chicken, crunchy pecans, and sweet apples, all tossed in a creamy dressing. Perfect for a light lunch or a wholesome side dish.
Equipment
- 1 large bowl
- 1 knife
- 1 cutting board
- 1 medium-sized pot
- 1 colander
- 1 whisk
- 4 serving plates
Ingredients
- 2 cups cooked chicken breast, shredded About 2 medium-sized breasts.
- 1 medium apple, diced About 1 cup.
- ½ cup dried cranberries
- ½ cup pecans, chopped
- ¼ cup celery, diced
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- lettuce leaves For serving (optional).
Instructions
- Begin by cooking the chicken if not using pre-cooked. Place chicken breasts in a medium-sized pot, cover with water, and bring to a boil. Reduce heat and simmer for 20 minutes or until the chicken is cooked through. Remove from water and shred using two forks.
- In a large bowl, combine the shredded chicken, diced apple, dried cranberries, chopped pecans, and diced celery. Mix well.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
- Serve on a bed of lettuce leaves, if desired, or enjoy it on its own.
Notes
For added flavor, consider using chicken that has been seasoned or grilled prior to shredding.
This salad can be stored in the refrigerator for up to 3 days in an airtight container.
You may substitute walnuts for pecans or use Greek yogurt instead of mayonnaise for a lighter version.