1. Can I use leftover turkey in this Cranberry Pecan Chicken Salad?

Yes! Leftover turkey works perfectly in this recipe. It’s a great way to repurpose any extra turkey from Thanksgiving or other meals. Simply shred or chop the turkey into bite-sized pieces and follow the rest of the recipe as usual.

2. Can I make this salad ahead of time?

Yes, you can make the Cranberry Pecan Chicken Salad in advance! Prepare the salad and store it in an airtight container in the refrigerator. It will stay fresh for 3-4 days. Just be sure to add the pecans right before serving to keep them crispy.

3. Can I use a different type of nut in this recipe?

Absolutely! If you prefer a different nut, try using walnuts, almonds, or cashews. Each nut will bring a slightly different texture and flavor to the salad, but the overall taste will still be fantastic.

4. How can I make this recipe dairy-free?

To make Cranberry Pecan Chicken Salad dairy-free, simply swap the Greek yogurt and mayonnaise for dairy-free alternatives like coconut yogurt or vegan mayonnaise. The rest of the recipe remains the same, ensuring a creamy and delicious salad.

Cranberry Pecan Chicken Salad – 15-Minute Recipe

Name: Cranberry Pecan Chicken Salad
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups cooked chicken breast (or rotisserie chicken, pulled); 2 celery stalks, sliced; 3 tbsp red onion, minced; 1/2 apple, chopped; 1/3 cup dried cranberries, chopped; 1/4 cup plain Greek yogurt (or light sour cream); 1/2 cup light mayonnaise; 1 tsp Dijon mustard; 2 tsp fresh parsley, minced; 1/2 tsp onion powder; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup chopped pecans (toasted or candied)

Description

Cranberry Pecan Chicken Salad is a flavorful and easy-to-make dish that combines juicy chicken, sweet dried cranberries, toasted pecans, and a creamy yogurt-mayo dressing. It’s a perfect balance of textures and flavors, making it a delicious and nutritious meal or side dish, especially ideal for fall gatherings and holiday leftovers.

Ingredients

Scale

3 cups cooked chicken breast (or rotisserie chicken, pulled)
2 celery stalks, sliced
3 tbsp red onion, minced
1/2 apple, chopped
1/3 cup dried cranberries, chopped
1/4 cup plain Greek yogurt (or light sour cream)
1/2 cup light mayonnaise
1 tsp Dijon mustard
2 tsp fresh parsley, minced
1/2 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 cup chopped pecans (toasted or candied)

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Instructions

In a large mixing bowl, combine the cooked chicken, celery, red onion, apple, and dried cranberries.
In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, Dijon mustard, parsley, onion powder, salt, and pepper.
Pour the dressing into the large bowl with the chicken mixture and toss to combine.
Refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, fold in the toasted pecans to maintain their crunch.

Notes

For a lighter version, you can use more Greek yogurt and less mayonnaise.
If preparing in advance, add the pecans just before serving to prevent them from becoming soggy.
This salad can be made ahead of time and stored in the refrigerator for 3-4 days.
Leftover turkey can be used in place of chicken for a great post-holiday meal.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Main Dish
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 191 kcal
Sugar: 6g
Sodium: 456mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 18g
Cholesterol: 47mg