Ingredients:
For the Salad:
– 2 cups cooked chicken breast, diced or shredded
– 1/2 cup celery, finely chopped
– 1/2 cup red grapes, halved
– 1/4 cup red onion, finely chopped
– 1/2 cup pecans, toasted and roughly chopped
– 1/4 cup dried cranberries (optional)
For the Dressing:
– 1/2 cup mayonnaise
– 2 tablespoons plain Greek yogurt or sour cream
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– Salt and pepper, to taste
For Serving:
– Mixed greens or lettuce
– Whole wheat bread, croissants, or wraps (optional)
Instructions:
1. Prepare the Ingredients:
– Cook the chicken breast if not already done and let it cool before dicing or shredding.
– Toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until they are fragrant. Let them cool and then roughly chop.
2. Mix the Salad Ingredients:
– In a large mixing bowl, combine the cooked chicken, celery, red grapes, red onion, pecans, and dried cranberries (if using).
3. Make the Dressing:
– In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and well combined.
4. Combine Salad and Dressing:
– Pour the dressing over the chicken mixture and gently toss to combine until all the ingredients are well coated.
5. Chill (Optional):
– For best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
6. Serve:
– Serve the pecan chicken salad on a bed of mixed greens or lettuce, or as a filling for sandwiches or wraps.
7. Enjoy:
– Enjoy your delicious pecan chicken salad!
