Cranberry and Pecan Chicken Salad Recipe for Two
We like this chicken salad a lot. The celery and pecans add a nice crunch, and the cranberries add a subtle fruity note to the salad. It’s great when you need a light meal. We have this a lot in the summer.
Cranberry and Pecan Chicken Salad
We like this chicken salad a lot. The celery and pecans add a nice crunch, and the cranberries add a subtle fruity note to the salad. It’s great when you need a light meal. We have this a lot in the summer.
Equipment
- Small frying pan
- Knives
Ingredients
- 1 Cup Chicken cooked, cut into 1-inch cubes (See Notes)
- 1/4 Cup Celery, diced
- 1/4 Cup Dried cranberries
- 3 Tbsp Apple, peeled and chopped
- 3 Tbsp Duke's light mayonnaise
- 3 Tbsp Pecans
- 1 Tbsp Onion, minced (See Notes)
- 1 Tbsp Light sour cream
- 1/2 tsp Dijon mustard
- 1/8 tsp Granulated onion
- 1/8 tsp Salt
- 1/16 tsp Black pepper
Instructions
- In a 1.5-quart bowl, add the mayonnaise, sour cream, and mustard. Whisk together, and then add the remaining ingredients except the pecans. Stir to combine and taste for salt and pepper levels. Adjust if needed.
- Cover and refrigerate for 30 minutes.
- In a small dry frying pan, add the pecans and cook over medium heat for 4-5 minutes. Flip the pecans every minute so they don’t burn. Set aside to cool. (See Notes)
- Chop the cooled pecans into medium pieces. When ready to serve, stir in the toasted pecans.
Notes
We use rotisserie chicken but boiled or poached chicken will work here too.
When sweet onions are in season, we use them. A red, yellow, or white onion works too.
Toasting the pecans helps them to stay crunchy.
We like to serve this on rustic white bread with lettuce.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 0.75 CupCalories: 310kcalCarbohydrates: 22gProtein: 18gFat: 18gSaturated Fat: 3gTrans Fat: 4.5gCholesterol: 65mgSodium: 530mgPotassium: 270mgFiber: 3gSugar: 17gCalcium: 40mgIron: 0.7mg
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