Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad is creamy, crunchy, and filling. Juicy chicken cranberry, pecan, and apple with a creamy dressing.
Servings: 4 servings
Equipment
- mixing bowls
- Lid or plastic wrap for the bowl
Ingredients
- 3 cups cooked chicken breast, chilled and cubed (1-inch cubes)
- 1 cup dried cranberries
- 1 Granny Smith apple, (peeled, cored, and diced)
- ¾ cup pecans, chopped
- 2 salks celery, finely diced
- ¾ cup mayonnaise
- 2 Tablespoons sour cream
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons sliced green onions, optional garnish
Instructions
- Make the chicken mixture. In a large bowl, mix the chicken, cranberries, apple, pecans, and celery and set aside.
- Make the dressing. In a separate bowl, mix the mayonnaise, sour cream, salt, onion powder, and black pepper until very well combined and creamy.
- Combine. Add the dressing to the chicken mixture and toss to coat, making sure all of the chicken pieces are completely coated in the dressing.
- Chill. Cover your bowl with plastic wrap and chill in the refrigerator for at least an hour to combine flavors.
- Garnish. Garnish with green onion if desired.
- Serve. Serve on bread, croissants, with lettuce, or by itself.
Notes
Storage Instructions:
Leftover cranberry pecan chicken salad should be stored in an airtight container in the refrigerator. It will stay fresh for 3-4 days. If you know that you will not be able to finish your chicken salad you can transfer it to the freezer. Place it in a resealable bag labeled with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before consuming.
Can I make this ahead of time and freeze it?
To keep chicken safe to eat, make sure to refrigerate or freeze within two hours. You can transfer your chicken salad to a resealable plastic bag and label it with the date. Your cranberry pecan chicken salad will last for 3 months in the freezer.
