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5
from 1 vote
Cranberry Pecan Chicken Salad
Loaded with tender chicken, sweetened dried cranberries, buttery pecans, crunchy celery, and red onions, and it's all tossed in a creamy apple cider vinegar and dill dressing.
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course:
Chicken, Main Course
Cuisine:
American
Servings:
4
servings
Calories:
447
kcal
Author:
Alicia S.
Ingredients
2
cups
cooked chicken breast
chilled and diced
1/2
cup
sweetened dried cranberries
1/2
cup
chopped pecans
1/2
cup
celery
thinly sliced
1/4
cup
red onion
finely diced
1/2
cup
mayo
2
teaspoons
apple cider vinegar
1/2
teaspoon
dijon mustard
1
clove
garlic
finely minced
1
teaspoon
fresh dill
finely chopped
1/2
teaspoon
sea salt
1/8
teaspoon
black pepper
Instructions
In a bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, garlic, dill, salt, and pepper.
Add the diced chicken, dried cranberries, pecans, celery, and red onion to the bowl. Mix until well combined.
Ideally, chill the chicken salad for at least 4 hours before serving so that the flavors can come together. However, you can serve it immediately.
Notes
Chicken salad can be kept in an airtight container in the fridge for up to 4 days.
See post for serving suggestions
Nutrition
Serving:
1
serving
|
Calories:
447
kcal
|
Carbohydrates:
16
g
|
Protein:
19
g
|
Fat:
35
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
16
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.1
g
|
Cholesterol:
64
mg
|
Sodium:
539
mg
|
Potassium:
278
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
113
IU
|
Vitamin C:
2
mg
|
Calcium:
30
mg
|
Iron:
1
mg