Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
40
votes
Cranberry Pecan Chicken Salad
A delicious salad using leftover chicken, dried cranberries and crunchy pecans.
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
people
Calories
110
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Chef Knife
Ingredients
¼
cup
dried cranberries
lightly chopped
¼
cup
pecans
chopped
2
cups
cooked chicken
cubed
2
Tablespoon
red onions
sliced
¼
cup
mayonnaise
½
teaspoon
dried mustard
1
teaspoon
white wine vinegar
Salt and Pepper to taste
Instructions
Place chicken, cranberries, pecans and red onions in a large mixing bowl.
¼ cup dried cranberries,
¼ cup pecans,
2 cups cooked chicken
In a separate bowl, mix mayonnaise, mustard and vinegar together.
¼ cup mayonnaise,
½ teaspoon dried mustard,
1 teaspoon white wine vinegar
Add mayonnaise mixture to chicken mixture, stir lightly.
2 Tablespoon red onions
Add salt and pepper to taste.
Salt and Pepper to taste
Notes
Use chopped or shredded chicken
Turkey can also be used in place of the chicken
The amount of salt and pepper added will vary depending on the chicken you used.
If I use grilled chicken breasts, they are already heavily seasoned and I only need to add a touch of salt and pepper
Always taste first and then add salt and pepper in small amounts
Can substitute dijon mustard for the dried mustard
Add in chopped celery, tart apples, bell peppers or fresh cilantro or parsley
Nutrition
Calories:
110
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
60
mg
|
Potassium:
27
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
8
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
1
mg