Cranberry Pecan Chicken Salad Recipe

Looking down over a large bowl of Cranberry Pecan Chicken Salad with lettuce and apples.

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.

Course: Side Dish

Cuisine: American

Keyword: Fall, Quick, Thanksgiving, Weeknight

Prep Time: 10

Total Time: 10

Servings: people

Calories: 273kcal

Author: Gabby Campbell

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