This easy and healthy chicken salad with cranberries and pecans is packed with flavor and perfect for serving over lettuce, in a wrap, or as a sandwich. Whether you use freshly shredded chicken or canned, it’s guaranteed to be a WHOLE LOTTA YUM!
INGREDIENTS
- 2 cups cooked chicken, shredded or chopped
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, chopped
- 1 tablespoon chopped chives
- 1 tablespoon dried cranberries
- 1 tablespoon chopped dry roasted pecans
- ¼ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- In a small bowl, combine the shredded chicken, mayo, mustard, celery, chives, fresh parsley, cranberries, and pecans.
- Season with salt and pepper to taste.
- Serve the chicken salad over a bed of lettuce, or use ½ cup per person for a wrap or sandwich.
NOTES
- To cook the chicken quickly: bring boneless chicken breasts or tenders to a boil in a large pot with cold water or chicken broth. Simmer for 5-8 minutes until fully cooked, with an internal temperature of 165°F. Cooking time may vary based on the thickness of the chicken, and frozen chicken will take 2-3 extra minutes.
- You can also use rotisserie chicken in this recipe, but skip the salt as it tends to be high in sodium.
- The recipe makes enough for 3-4 sandwiches. To make a larger batch like in the photos, simply triple the recipe.
