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Cranberry pecan chicken salad with diced chicken, whole cranberries, pecan pieces, celery, and green onions.

Cranberry Pecan Chicken Salad

Make-ahead cranberry pecan chicken salad with celery and green onions in a honey lemon mayo dressing, ready in 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 260
Ingredients Method

Ingredients
  

  • 2 ½ cups cooked chicken, chopped about 14 oz or 2 large breasts
  • ½ cup dried cranberries, roughly chopped
  • ⅓ cup pecans, chopped
  • ⅓ cup celery, diced 1 stalk
  • ¼ cup green onions, chopped 2
  • ¾ cup mayonnaise
  • 4 teaspoons lemon juice
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper

Method
 

  1. Cut the cooked chicken, pecans, cranberries, celery, and green onions into small, uniform pieces.
  2. Place the chicken, pecans, cranberries, celery, and green onions in a large bowl and toss to combine.
  3. In a separate small bowl, blend the mayonnaise, lemon juice, honey, salt, garlic powder, and pepper with a whisk until smooth.
  4. Add the dressing to the chicken mixture and fold gently until all components are well coated.
  5. Enjoy right away, or use as a filling for croissants or soft rolls; it also tastes great by itself.