Cranberry Pecan Chicken Salad Recipe
A healthy and satisfying meal, this Cranberry Pecan Chicken Salad is packed with nutrients and flavor. It's perfect for busy weeknights or weekend gatherings.
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Servings: 6 people
Calories: 273kcal
Equipment
- 1 Large salad bowl
- Salad servers
Ingredients
- 2 cups shredded rotisserie chicken (roughly 1 small chicken or use leftover chicken)
- 2 cups Romaine/cos lettuce
- 1 large Granny smith apple
- 1 medium red onion,
- ½ cup pecans (plus extra for sprinkling)
- ½ cup dried cranberries (plus extra for sprinkling)
- ¼ cup sunflower or pumpkin seeds
- 1.5 cups Greek yoghurt
- 3 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 clove, garlic
- 2 tsp maple syrup
- 1.5 tsp Dijon mustard
- ¾ tsp salt
- ¾ tsp black pepper
- Corn chips and whole baby cos leaves to serve (optional)
Instructions
- Mix all the dressing ingredients in a small bowl and set aside.
- Shred the chicken then add it to a large bowl. I remove the skin before doing this, but you can leave it on if preferred.
- Roughly chop the pecans, cranberries and baby cos lettuce then add them to the chicken in the bowl.
- Core the apple and chop into bite-sized pieces then thinly slice the red onion. Add both of these to the bowl too.
- Pour ⅔ of the homemade dressing over the chicken mixture and toss gently to combine (see note 1).
- Sprinkle over extra pecans, cranberries and the sunflower seeds.
- Serve as is, with corn chips for scooping, or in lettuce cups.
Video
Notes
Note 1: The amount of dressing this volume of ingredients produces is enough to make the salad very creamy. I suggest using ⅔ first then mixing it in before deciding whether you'd like to add more.
Nutrition
Serving: 1cup | Calories: 273kcal | Carbohydrates: 23g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 491mg | Potassium: 341mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1436IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 1mg
