Cranberry Pecan Chicken Salad
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Ingredients
- 3 cups shredded chicken
- ⅓ cup celery chopped
- ¼ cup red onion chopped
- ⅓ cup chopped toasted pecans
- ⅓ cup dried cranberries
- ⅔ cup sour cream
- ⅔ cups mayonnaise
- 1 tablespoon sugar
- 1 tablespoon vinegar
- ¼ teaspoon black pepper
- ¼ teaspoon garlic salt
- ⅛ teaspoon celery seed
- Half a lemon juiced
Instructions
- In a large bowl combine the chicken, celery, onion, pecans and cranberries.
- In a small bowl whisk together the sour cream, mayonnaise, sugar, vinegar, black pepper, garlic salt, celery seed and lemon juice.
- Pour the dressing over the chicken mixture and toss to combine.
- Chill in refrigerator for 1 hour at least.
- Serve!
Notes
Tips, Tricks & Storage
Toast the Pecans It’s not required, but it's a small step that makes a big difference. Toasting brings out their natural sweetness and gives a deeper crunch. Just a few minutes in a dry skillet or oven is all it takes. Mix Gently Fold the ingredients together instead of stirring too vigorously — this keeps the chicken pieces intact and gives a nice texture to the salad. Adjust the Dressing to Taste Some like it creamier, others lighter. Add the dressing gradually until you reach your preferred consistency. Storage Keep it refrigerated in an airtight container for up to 3 days. It's not a good candidate for freezing since the mayo-based dressing can separate once thawed.Variations & Substitutions
This salad is easy to adjust depending on what you have on hand. Use rotisserie chicken, leftover roasted chicken, or even canned chicken in a pinch. Try adding chopped apples or halved grapes for extra sweetness and crunch. Swap pecans for walnuts or almonds, or use Greek yogurt instead of some of the mayo for a lighter twist. You can even mix in a handful of celery or diced green onions. If you're craving something with more zip, add a squeeze of lemon juice or a bit of red pepper flake for a kick!Private Notes
Servings: 4 people
