Cranberry Pecan Chicken Salad

Ingredients

• 2 cups cooked chicken, shredded (about 2 medium-sized chicken breasts)
• 1 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 1 cup pecans, roughly chopped
• 1/2 cup dried cranberries
• 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Cook the chicken breasts by boiling them in a pot of salted water for about 15-20 minutes until fully cooked. Allow to cool, then shred into bite-sized pieces.
2. Chop the Vegetables: Finely chop the celery and red onion, setting them aside.
3. Mix the Dressing: In a medium bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Whisk until smooth and season with salt and pepper.
4. Combine Ingredients: In a large mixing bowl, add shredded chicken, chopped celery, red onion, chopped pecans, and dried cranberries. Pour the dressing over and stir gently.
5. Toss the Salad: Gently fold the ingredients until well coated with dressing.
6. Chill and Serve: Refrigerate for at least 30 minutes before serving. Serve chilled on a bed of greens or in a sandwich.

Nutrition