Description
A creamy chicken salad with dried cranberries, crunchy pecans, and a tangy mayonnaise and Greek yogurt dressing.
Ingredients
2 cups diced cooked chicken breast
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup celery, finely diced
1/4 cup green onions, thinly sliced
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Poach chicken breast in gently simmering water until fully cooked, about 15 minutes. Chill completely and dice into bite-sized pieces.
In a large bowl, combine mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, salt, and black pepper. Stir until smooth.
Add diced chicken, dried cranberries, chopped pecans, finely diced celery, and thinly sliced green onions to the dressing.
Gently fold ingredients together until all are evenly coated with the creamy dressing.
Scoop the salad neatly into a small mound on a white round plate.
Garnish with whole pecans and a few dried cranberries on top for a fresh, colorful presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes