Cranberry Pecan Chicken Salad

This Cranberry Pecan Chicken Salad is cozy, creamy, crunchy, and so flavorful — the perfect winter lunch.

By @createaplatewithdina

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.25 cup pecans
• 2 cups rotisserie chicken
• 0.33 cup dried cranberries
• 0.25 cup toasted pecans
• 0.5 cup celery
• 1 tablespoon fresh parsley
• 0.5 tablespoon fresh dill
• 0.5 cup mayonnaise
• 0.25 cup Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup
• 1.5 teaspoons Dijon mustard
• 0.5 teaspoon onion powder
• 0.25 teaspoon garlic powder
• 0 to taste salt
• 0 to taste black pepper

Instructions

1. Add roughly chopped pecans to a dry pan over medium heat. Toast for 3–4 minutes, stirring often, until fragrant and lightly golden. Remove from heat to cool.
2. In a bowl, mix the chopped chicken, cranberries, toasted pecans, celery, parsley, and dill.
3. Whisk together mayonnaise, Greek yogurt, lemon juice, maple syrup, Dijon mustard, onion powder, garlic powder, salt, and pepper.
4. Pour the dressing over the chicken mixture and stir until everything is coated. Let it sit 10–15 minutes for the flavors to blend.
5. Serve the chicken salad on warm rosemary garlic focaccia, or enjoy it on its own, in a sandwich, or over greens.