Cranberry Pecan Chicken Salad
Servings: 4-6


Ingredients
3 cups cooked chicken, chopped
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped fresh parsley (optional)
Directions


1. In a large bowl, combine the chopped chicken, dried cranberries, and chopped pecans.
2. In a separate bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper until well combined.
3. Add the finely chopped red onion to the dressing mixture and stir to incorporate.
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4. Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
5. If using, fold in the chopped fresh parsley for a pop of color and extra freshness.
6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled on a bed of greens, as a sandwich filling, or with your favorite crackers.
Variations & Tips
For a different flavor, try using chopped walnuts or slivered almonds instead of pecans. You can also add diced apples or grapes for additional sweetness and crunch. If you're looking to make it a bit lighter, substitute the mayonnaise with more Greek yogurt or use a low-fat version. For those with dietary restrictions, consider using a plant-based mayonnaise to make it suitable for dairy-free diets.

I usually cut Pitta or Lebanese bread triangles toasted just spray olive oil, to pick up salad with, like you would a dip so tasty and healthy or put onto a leaf of lettuce scoop and eat. Enjoy this beside mango salsa would be my favourite