Chicken Salad with Cranberries and Pecans

 


Ingredients

  • 3 cups cooked shredded chicken
  • 2 stalks celery chopped
  • ½ cup yogurt or mayonnaise
  • 1 tablespoon mustard
  • ½ cup dried cranberries
  • ½ cup toasted pecans chopped
  • Salt and pepper to taste
  • 4 cups mixed greens

Instructions

In a large mixing bowl, combine the shredded or diced chicken, diced celery, Greek yogurt (or mayonnaise), Dijon mustard, dried cranberries, chopped pecans, salt, and black pepper.

  • Using a large spoon or spatula, gently fold the ingredients together until evenly combined and the chicken is fully coated with the dressing.
  • Taste and adjust seasoning with additional salt and pepper, if desired.
  • If serving as a salad, arrange a bed of lettuce leaves or mixed greens on a plate or in a bowl.
  • Scoop a generous portion of the cranberry pecan chicken salad over the greens.
    4 cups mixed greens
  • Alternatively, you can serve the chicken salad on its own, in a sandwich, or with crackers or bread on the side.






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